Cocoa Chiffon Cake for Halloween dessert

It is difficult to bake Chiffon all the time.
I need fluffy, moist and a little chewy Chiffon dough.

Today's Chiffon is cocoa flavor. I love this more than rich chocolate.
Super fluffy shiffon is heavenly all day!





**cocoa chiffon cake recipe**

17cm(6.7 inch) chiffon mold

3 egg yolks
40g granulated sugar
30mL oil
50mL hot water
3 egg white
10g cocoa
50g pastry flour
5g baking powder

<Bake chiffon cake>
1. Combine egg yolks and 10g granulated sugar in a bowl with whisk.
2. Add oil little by little into the bowl and blend them.
3. Add hot water little by little into the bowl and blend them.
4. Shift pastry flour and baking powder twice, and add them into the bowl. Blend them quietly.
5. Put egg white in another bowl and start to make meringue.
6. Add 30g granulated sugar into a bowl little by little and whisk them until firm meringue.
7.  Combine 1/3 meringue and 4. mixture and then add 2/3 meringue into the bowl. Mix them quietly.
8. Add cocoa into the bowl and blend them lightly. Don't mix too much.
9. Pour the mixture into a chiffon mold.
10. Bake it in the preheated oven at 170°C for 30-35 minutes.
11. Cool down with upside-down.

<Pumpkin cream>
150g pumpkin
20g cane sugar
20g soy cream
rum

1. Steam pumpkin until soften. Remove skin and small amount of pumpkin, and keep them for decoration later.
2. Make pumpkin puree in blender, make sure it is smooth. If it is not, pumpkin stuck in piping bag when you decorate.
3. Add cane sugar, soy cream and rum in the blender and combine with pumpkin puree.

<Decoration chiffon cake>
Whipped cream with sugar, pumpkin seeds, possible to use powder sugar for sprinkling.