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 WITH CHOCOLATE FROSTING
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
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
This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.
Provided by P48422
Categories Dessert
Time 55m
Yield 1 ten inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Lightly grease a 10" bundt pan.
- Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
- In a separate bowl, mix the yolks, oil, water and vanilla.
- Mix the wet ingredients into the dry ingredients.
- In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
- Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
- Immediately remove from the oven and let cool, then turn out onto a plate.
- Notes: This cake needs no icing.
- I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6
MOM'S CHOCOLATE CAKE
My grandmother's recipe given to me by my mom :)... Other than that I have no idea if its an original recipe... or adopted from somewhere. Prep time is an estimate. Best with Mom's Icing (Recipe #333455).
Provided by Megan Michelle
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Boil butter, crisco, and water in a sauce pan.
- Pour mixture over sugar, flour, and cocoa.
- Mix well but do not beat.
- Stir in remaining ingredients and pour into greased 9x13 pan.
- Bake for 20 minutes at 400°F.
CHOCOLATE CHIFFON CAKE
This is the most delicious chocolate cake you could ever taste, its so easy to make, one of the many specialities i learned from my mother in law....
Provided by reyhana
Categories Dessert
Time 55m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees.
- Seperate egg whites & beat until soft white peaks form.
- In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
- Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
- Lastly, fold in egg whites very gently until mixture is light & fluffy.
- Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
- Once cake is done,remove from oven & turn onto cooling rack.
- TOPPING (chocolate sauce).
- Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
- Pour chocolate over the cake and use a spoon to spread equaly.
- Once the topping has completely cooled, grate chocolate on top.
MOM'S CHOCOLATE INTRIGUE CAKE
My kids and all my nieces and nephews are crazy about this cake. It's a pound cake with a chocolate circle in the middle of each slice.
Provided by puppitypup
Categories Dessert
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
- Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
- Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
- Cream butter and sugar. Add eggs, one at a time, beating after each.
- Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
- Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
- Stir the baking soda into the chocolate syrup.
- Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
- Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
- Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
- We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
- When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
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