Dark Chocolate Chiffon Cake Recipes

CHOCOLATE CHIFFON CAKE

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.

DARK CHOCOLATE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees and set aside an ungreased 10-inch tube pan.
• Place the egg whites and cream of tartar in a medium mixing bowl and beat with an electric mixer on high until stiff peaks form, about 2-3 minutes.
• Place the cake mix, egg yolks, water, oil, coffee powder, and vanilla in a mixing bowl and blend on low for 1 minute. Stop the machine to scrap down the sides with a rubber spatula then increase mixing speed to medium and beat for 2 more minutes, continuing to scrap the sides of the bowl as needed. Turn the beaten egg whites on top of the batter and with a rubber spatula fold the whites in to the batter until the mixture is combined but still light. Pour the batter into the prepared pan, smoothing out the top and place the pan in the oven.
• Bake the cake until it springs back when pressed with your finger and a toothpick inserted in the center comes out clean and without batter, about 48 to 52 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter so it is right side up.

DARK CHOCOLATE CHIFFON CAKE

Steps:

• 1. Place a rack in the center of the oven and preheat to 325 deg.F. Set aside a tube pan (ungreased- 10 inch). 2. Beat egg whites and cream of tartar in a med. mixing bowl on high speed until high peaks. 3. Blend with electric mixer in a large bowl, the cake mix, egg yolks, coffee, oil, and vanilla on low for 1 mi nute. Scrape down the sides and blend for 2 more minutes on med. speed until batter is well blended. Put 1 quarter of the egg whites in a fold them in. Than another quarter and continue until all egg whites are incorporated in and well mixed, being careful not to mix to much or too hard to beat the air out, this will prevent the cake from rising and make it very flat. Poor the batter into the tube pan, smoothing with rubber spatuala. 4. Bake the cake until it springs back when LIGHTLY pressed with you finger and a toothpick comes out clean from the center. about 48 to 52 minutes. Remove the pan from the oven and turn upside down over a long neck bottle (such as a wine bottle) for approx. 1 hour. 5. For the frosting, place the butter ans cocoa in a med. mixing bowl. Blend with an electric mixer on low speed for 20 sec. Stop the machine and add the confectioners sugar, milk and vanilla. Incease the mixer speed to med. and beat until fluffy 1 minute more. spread the frosting on the top and sides of the cake with clean, smoothe strokes. Slice and serve. *** Store this cake, covered with a glass cake dome, at room temp. for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

DARK CHOCOLATE CHIFFON CAKE RECIPE

Steps:

• Preheat oven to 325 degrees. Place egg whites and cream of tartar in a large mixing bowl and beat on high with an electric mixer until stiff peaks form, about 2-3 minutes; set aside. Place the cake mix, egg yolks, water, oil, coffee powder, and vanilla in a large mixing bowl and with the same beaters used to beat the egg whites, blend with an electric mixer on medium for 3 minutes. Fold the beaten egg whites to the cake mix using a rubber spatula until the mixture is light and well-blended. Pour the batter into an ungreased tube pan. Bake at 325 degrees until it springs back when lightly touched in the middle, about 48-52 minutes. Remove from oven and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove from bottle and run a long, sharp knife around edges and invert it onto a rack, then invert it again onto a serving plate so it is right side up. For the frosting, blend the butter and cocoa in a medium size bowl at low speed of an electric mixer for 30 seconds. Add the powdered sugar, milk and vanilla. Increase mixer speed to medium and beat until fluffy, 1 minute more. Spread the frosting on top and sides of cake. Slice and serve.