A candy bar inspired our modern—and even more indulgent—makeover of the classic chiffon. We piled on coconut, almond, and chocolate for flavors reminiscent of an Almond Joy. Coconut oil, subbed in for the canola oil, adds depth and nuttiness without sacrificing the cake’s texture. Find the “retro” version of this “redo” recipe and the story behind it in our 2018 March/April Issue, here.
Coconut Almond Marble Chiffon Cake
Makes 1 (10-inch) cake
- 1¾ cups (350 grams) granulated sugar, divided
- ¼ cup (60 grams) hot water
- ½ ounce (15 grams) 56% cacao semisweet chocolate
- ¼ teaspoon (1.25 grams) baking soda
- 1¾ cups (219 grams) cake flour
- ½ cup (48 grams) almond meal
- ½ cup (42 grams) desiccated coconut
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (180 grams) water
- ½ cup (112 grams) coconut oil
- 5 large egg yolks (93 grams)
- 1½ teaspoons (6 grams) almond extract
- ½ teaspoon (2 gram) vanilla extract
- 8 large egg whites (240 grams)
- ⅛ teaspoon cream of tartar
- Chocolate Ganache (recipe follows)
- Garnish: toasted almonds, toasted unsweetened coconut flakes
- Preheat oven to 350°F (180°C). Butter and flour the bottom of a 10-inch tube pan.
- In the top of a double boiler, stir together ¼ cup (50 grams) sugar, ¼ cup (60 grams) hot water, chocolate, and baking soda. Cook over simmering water until chocolate is melted. Set aside to let cool.
- In a large bowl, whisk together flour, almond meal, coconut, baking powder, salt, and remaining 1½ cups (300 grams) sugar. Make a well in center of flour mixture; add ¾ cup (180 grams) water, oil, egg yolks, and extracts, whisking until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into flour mixture. Fold in remaining egg whites. Transfer one-third of batter to a medium bowl; add cooled chocolate mixture, stirring until well combined. Alternate pouring yellow and chocolate batters into prepared pan. Using a knife, swirl batters together.
- Bake until golden brown and a wooden pick inserted near center comes out clean, about 45 minutes. Invert cake in pan over a glass bottle, and let cool completely. Using a knife, loosen cake from sides and center of pan. Gently remove from pan. Pour Chocolate Ganache over cake. Garnish with almonds and coconut, if desired.
Makes about 1 cup
- 6 ounces (175 grams) 56% cacao semisweet chocolate, chopped
- 3 tablespoons (45 grams) heavy whipping cream
- 3 tablespoons (42 grams) unsalted butter
- Place chocolate in a medium heatproof bowl.
- In a small saucepan, bring cream and butter to a simmer over medium-low heat. Pour hot cream mixture over chocolate. Let stand for 2 minutes; whisk until melted and smooth. Let cool until desired consistency is reached.
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