CHOCOLATE CHIFFON CAKE
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
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.
CHOCOLATE CHIFFON CAKE
This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Get ready to eat a second serving, because it's like eating air!
Provided by Namiko Chen
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need an 8" (20 cm) chiffon cake pan. If you have a different size pan, please read this post to adjust the ingredients.
- In a bowl, combine cake flour (80 g, ⅔ cup), baking powder (5 g, 1 ¼ tsp), and Dutch-processed cocoa powder (40 g, ½ cup) and mix well with a fork/whisk.
- Separate 5 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
- Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it's okay if the egg whites are partially frozen). In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
- Beat the egg yolks.
- Add granulated sugar (65 g, ⅓ cup). Whisk vigorously until it's a creamy pale yellow color.
- Add the oil (60 ml, ¼ cup) and beat to combine with the whisk.
- Add the milk (90 ml, ⅓ cup +1 ½ Tbsp) and vanilla (5 ml, 1 tsp) and combine well.
- Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.
- Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).
- Take out the bowl of egg whites and set your stand mixer with a whisk attachment.
- Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.
- Gradually add granulated sugar (65 g, ⅓ cup) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.
- To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: I usually pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.
- Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.
- Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.
- Take another third and repeat the process.
- Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.
- The consistency should look like this when you lift the whisk. Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.
- From 6-8 inch high, pour the batter into the ungreased 20-cm (8-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.
- Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 340ºF (170ºC) for 35-40 minutes (40 minutes for my oven).
- When it's done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.
- Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.
- Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.
- Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake (I use a large/long spatula for outside and bottom and a small spatula for around the inner tube). I used to use a knife, but the tip of the knife tends to poke the cake while moving around, so I stopped using it.
- Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.
- Invert the cake onto a plate or cake stand. Chiffon cake is served "upside-down", the flat bottom side being on top.
Nutrition Facts : ServingSize 8 inch cake, Calories 1824 kcal, Carbohydrate 227 g, Protein 52 g, Fat 90 g, SaturatedFat 59 g, TransFat 1 g, Cholesterol 939 mg, Sodium 936 mg, Fiber 15 g, Sugar 145 g
CHOCOLATE TOFFEE SQUARES
These are rich! As much as I prefer to bake non-dairy desserts, do not substitute margarine for the butter, the flavor just isn't the same!
Provided by Mirj2338
Categories Bar Cookie
Time 40m
Yield 32 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 inch pan.
- Beat butter and sugar until light and fluffy.
- Add egg yolk, vanilla and salt.
- Blend well.
- Beat in flour just until combined.
- Turn into prepared pan, spreading evenly.
- Bake for 25 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips.
- When melted, spread and sprinkle with nuts.
- Cut into squares while warm.
- Let cool completely.
CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Nutrition Facts :
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- To make the cake: Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan.
- In a large bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy. Set aside.
- In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, cocoa, baking powder, and salt.
- In a large bowl beat the oil, reserved egg yolks, and vanilla until pale yellow; use your machine's whisk attachment if you're using an electric mixer.
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