Whipping Siphon Chocolate Cake

Nov 26

Written By Stanley Jensen

Whipping Siphon Cake Batter Ingredients

150 grams Whole Milk
90 grams Bittersweet 74% Chocolate
60 grams Butter
90 grams Honey
150 grams or about 3 Large Eggs
1 gram Salt
100 grams Cake Flour
16 grams Unsweetened Dutch Cocoa Powder
1 gram Baking Soda

Chocolate Glaze Ingredients

170 grams Bittersweet 74% Chocolate
113 grams Butter
21 grams Honey

Whipping Siphon Cake Instructions

Preheat an oven to 350 degrees Fahrenheit, liberally butter and lightly flour an 8X2.5 inch cake pan and place it in the refrigerator to set while you work on the next steps.
In a large bowl, combine and mix well the cake flour, dutch cocoa powder, baking soda, and salt.
Add the chocolate, butter, and milk to a microwave safe bowl, and heat in the microwave on high for 1 minute.
With a whisk, mix the chocolate mixture until it’s throughly combined. Then, add in the honey, and eggs, and mix until throughly combined. There shouldn’t be any unmelted bits of chocolate.
Add 1/3 of the wet mix to the dry and mix with a whisk until it starts to look like cake batter. Then, add an additional 1/3 of the wet mix to the dry and combine. Add the final 1/3 wet mix to the dry mix and whisk until smooth and there’s no bits of unincorporated dry mix left along the sides or bottom.
Pour into a 1 Quart whipping siphon and charge with 3 charges of gas. Leave the last charge in the whipping siphon. Then shake for 2 minutes, let rest for 20 minutes, and then shake for another 2 minutes just before adding to the pan. Do not refrigerate while waiting. It will make the batter too thick.
Once you’re ready to bake the cake, remove the chilled 8X2.5 inch cake pan from the refrigerator and gently spray the batter into the pan. You can lightly tap it on the counter to even it out and you may want to try getting a bit more batter in the center of the pan.
Bake the cake at 350 degrees Fahrenheit for about 30-35 minutes, or until a cake tester comes out clean when you test the center. Be careful with opening the oven too soon as it may make the center collapse. The cake should have pulled away from the sides slightly when it’s done. Then, let the cake sit in the pan for about 5 minutes before turning it over onto a wire rack to cool. Cool for about 5-10 minutes before you make the chocolate glaze.

Chocolate Glaze Instructions

Combine all the chocolate glaze ingredients in a microwave safe bowl, heat on high in the microwave for 1 minute. Then stir the glaze until it’s fully combined.
When you glaze the cake I recommend that you do it on a wire rack with a pan underneath to catch the excess glaze. Pour all the glaze on to the cake and gently brush it over the top and let it fall down the sides. After glazing the cake once, gather the excess glaze, save for later put the cake in the refrigerator for about 5 minutes. After the first glaze sets, glaze it again making sure that it’s smooth and the sides don’t show any drips. Set the Cake in the refrigerator to fully cool before cutting and eating.