{"id":23569,"date":"2012-01-07T19:19:25","date_gmt":"2012-01-08T00:19:25","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23569"},"modified":"2012-01-07T19:29:04","modified_gmt":"2012-01-08T00:29:04","slug":"super-moist-mocha-cake-with-hazelnut-cream%e5%8d%8a%e7%94%9f%e3%83%a2%e3%82%ab%e3%82%b1%e3%83%bc%e3%82%ad%e3%81%a8%e3%83%98%ef%bc%8d%e3%82%bc%e3%83%ab%e3%83%8a%e3%83%83%e3%83%84%e3%82%af%e3%83%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23569&lang=en","title":{"rendered":"Super Moist Mocha Cake with Hazelnut Cream
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Super Moist Mocha Cake with Hazelnut Cream<\/strong>
\nJanuary 7, 2011<\/em><\/p>\n

Here is my last night’s creation. A moist cake or a.k.a. failed chiffon cake… I don’t know how well chiffon cake is known in the US, because I never find it at any bakeries or cake shops. Chiffon cake looks like angel food cake but it’s actually very different. Chiffon cake is lighter, more moist, more delicate, and more tasty in my opinion. Chiffon cake is very popular in Japan. It’s a great cake and one of my favorites, but it’s definitely one of the most difficult cakes to make (at least that’s how I feel…). Last night everything was going so well until after I took the cake out of the oven and turned it upside down; you’re supposed to do this with chiffon cake. I noticed that the outside was perfectly baked, while, the inside was still rather moist. And they started separating from each other… When it was completely cooled, there was no way for me to keep the whole cake in one piece. I was so disappointed. Apparently I didn’t bake it long enough. However, when I tasted the inside part, it was actually quite tasty! It doesn’t taste like uncooked batter, but it tasted like a very moist cake! So instead of throwing it away, I decided to keep the whole thing (both the outside and the inside parts) and even make a blog post about it! I made hazelnut flavored whipped cream and it was perfect for my super moist mocha cake. I would love to make another attempt and hopefully I can post a beautiful tall chiffon cake at this blog sometime soon.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n2012\u5e741\u67087\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Super Moist Mocha Cake with Hazelnut Cream January 7, 2011 Here is my last night’s creation. A moist cake or a.k.a. failed chiffon cake… I don’t know how well chiffon cake is known in the US, because I never find it at any bakeries or cake shops. Chiffon cake looks like angel food cake but […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-23569","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23569"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23569\/revisions"}],"predecessor-version":[{"id":23582,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23569\/revisions\/23582"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}