Chocolate Chiffon Cake Recipe

I confess I’m hooked to baking chiffon cake. I might have hinted it here in my vanilla chiffon cake recipe. The spongy texture of the chiffon cake is simply beautiful plus you can add different flavors too. That’s why even though I love vanilla chiffon cake a lot, i love chocolate chiffon cake even more, way way way more! I can’t emphasize it enough. If you are a chocolate cake lover, this chocolate chiffon cake recipe is for you.

Wait, are you saying you can’t because you don’t have a tube pan? Come on, you can’t use that as an excuse, I don’t have a tube pan myself but I have figured out a way, here’s how. Anyways, when you have decided to give it a go and bake a chocolate chiffon cake yourself, try slicing it in half and put chocolate ganache in between and on top, you’ll love this cake even more.  But a simple powdered sugar on top will already definitely make your world go round.

By the way, I used the chocolate chiffon cake recipe from here and it’s really good.

1. Dissolve cocoa powder in hot water. Let cool at room temperature.

 2. Combine flour, sugar, baking soda and salt. Mix thoroughly. Preheat oven at 325F.

If you can’t find a superfine white sugar (they’re more refined than the regular white sugar), try using confectioner’s sugar. Or you can load the granulated white sugar in a food processor. Actually I have a miller attachment in my blender so I processed the sugar real quick.

 3. In a separate bowl, combine egg yolks, vegetable oil and vanilla extract. Mix thoroughly.

 4. Add in half of the flour and cocoa mixture with the egg yolk mixture. Combine using electric mixer.

 5. Add the remaining flour and cocoa mixture.

 6. Mix thoroughly till well blended.

 7. In a separate bowl, beat egg whites until frothy then add cream of tartar.

Please note that the egg whites must be at room temperature. You can get the most volume from egg whites if they are at room temperature.

 8. Continue beating egg whites until stiff peak is achieved.

 9. Gradually fold the egg whites into the batter.

I usually divide the egg whites into three and gently fold each division into the batter. Take your time here especially if it’s your first time. Folding in a hurry will only result into a disaster. Slowly but surely now.

 10. Fold till there are no more white streaks visible.

 11. Pour batter into the tube pan. Or if you don’t have a tube pan, use my tube pan alternative. Run a knife through the batter to release big air pockets. Bake for 55 to 60 minutes.

 12. Remove chocolate chiffon cake from oven and invert pan on a bottle. Cool completely before removing from pan.

 13. Transfer the chocolate chiffon cake on a serving plate. You may serve using bottom on top or the other way around. It’s up to you. Sprinkle with powdered sugar or your preferred frosting. Slice, serve and enjoy!

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