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1
Make the chiffon cake batter.
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2
Add the egg yolks to a bowl, add sugar for the egg yolks, and gradually add oil, and whisk with an egg beater with each addition.
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3
Add milk and brandy and mix, combine the cake flour and cocoa powder and sift in, and mix in circles with an egg beater.
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4
Make the meringue.
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5
Add the egg whites and the sugar for the egg whites into a bowl, and whip well with a hand mixer until peaks form.
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6
Measure about 1/4 of the meringue, first add it to the batter from Step 2, blend together, add it to the whole amount, and mix until evenly incorporated.
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7
Pour the batter into the mold, and bake in an oven preheated to 170C (338 Fahrenheit) for 35 minutes.
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8
After baking, flip it upside down to cool completely, and remove it with a knife.
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9
Make the chocolate cream.
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10
Place the milk into a microwave safe container, microwave until it boils, add the minced chocolate, and mix to dissolve.
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11
Add heavy cream and chocolate to a bowl, place the bottom of the bowl into an ice bath, and whip until thickened.
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12
Leave about 1/3 of the chocolate from Step 6 aside, add into Step 7 a bit at a time, and whip until it forms a thick ribbon when scooped up.
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13
(We will use the remaining chocolate later).
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14
Use a palette knife to coat the entire chiffon cake with the chocolate cream.
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15
Take a small amount of the chocolate leftover from Step 8 on the palette knife, and lightly spread around the top of the cake, and create a bumpy pattern.
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16
Take a bit of the chocolate onto the palette knife, and coat the sides randomly from the bottom to the top.
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17
Use a comb on the surface of the cake, and make a tree ring pattern.
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18
(You can also use a spoon or a fork).
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19
Draw random patterns on the side like a tree trunk with the tip of a fork.
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20
Transfer to a plate, top with decorations, and it is done.
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21
I used holly leaf-shaped cocoa cookies for decoration.
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22
This is a chocolate chiffon cake that everyone will love that's perfect for Christmas.
