Chocolate Chiffon Cake Recipes

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CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING



Chocolate Chiffon Cake with Chocolate Frosting image

This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.

Provided by daisy

Categories     Desserts     Chocolate Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 19

2 cups cake flour
1 ½ cups white sugar, divided
¼ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 egg yolks
¾ cup water, at room temperature
½ cup vegetable oil
½ teaspoon vanilla extract
7 egg whites
½ teaspoon cream of tartar
¼ cup white sugar
2 tablespoons cocoa powder
½ teaspoon vanilla extract
1 cup heavy whipping cream, chilled
6 ounces semisweet chocolate, chopped
4 tablespoons butter, diced
2 tablespoons light corn syrup

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
  • Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
  • Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
  • Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
  • Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
  • Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
  • Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
  • Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
  • Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 61.2 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 12 g, Sodium 278.8 mg, Sugar 37.4 g

CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 17

7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

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