By Eddy − On Tuesday, February 16, 2021, 1 Year ago in Cake Recipes
4 out of 5 with 9 ratings
comments: 0 - views: 11451

Chocolate Chiffon Cake Recipe

This chocolate chiffon cake is perfect to serve to family and friends, it really stands out from the rest.
Preparation time 25 min
Cooking Time1 h
Ready In1 h 25 min
Level of DifficultyEasy
Servings8
Info
This chocolate chiffon cake is perfect to serve to family and friends, it really stands out from the rest.
Ingredients
Cake:7 large eggs, separated1/2 cup of baking cocoa3/4 cup of boiling water1 and 3/4 cups of cake flour1 and 3/4 cups of sugar1 and 1/2 teaspoons of baking soda1 teaspoon of salt1/2 cup of canola oil2 teaspoons of vanilla extract1/4 teaspoon of cream of tartarIcing:1/3 cup butter2 cups of confectioners sugar2 ounces of unsweetened chocolate, melted and cooled1 and 1/2 teaspoons vanilla extract3 to 4 tablespoons of hot waterChopped nuts, optional
Cake:7 large eggs, separated1/2 cup of baking cocoa3/4 cup of boiling water1 and 3/4 cups of cake flour1 and 3/4 cups of sugar1 and 1/2 teaspoons of baking soda1 teaspoon of salt1/2 cup of canola oil2 teaspoons of vanilla extract1/4 teaspoon of cream of tartarIcing:1/3 cup butter2 cups of confectioners sugar2 ounces of unsweetened chocolate, melted and cooled1 and 1/2 teaspoons vanilla extract3 to 4 tablespoons of hot waterChopped nuts, optional
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Directions
  1. Let the eggs stand at room temperature for 30 minutes. 
  2. In a bowl, combine cocoa and boiling water until smooth and cool for 20 minutes.
  3. In a large bowl, combine flour, sugar, baking soda and salt. 
  4. In another bowl, whisk the egg yolks, oil and vanilla, add to the dry ingredients along with the cocoa mixture and beat until well blended.
  5. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form and gradually fold into the egg yolk mixture.
  6. Gently spoon batter into an ungreased 10-inch tube pan and cut through the batter with a knife to remove air pockets.
  7. Bake on lowest rack at 325°F for about 60 to 65 minutes or until the top springs back when lightly touched.
  8. Immediately remove the pan and let it cool completely.
  9. Run a knife around sides and center tube of the pan to loosen it and place the cake on a serving plate.
  10. For icing, melt the butter in a saucepan.
  11. Remove from the heat and stir in the confectioners sugar, chocolate, vanilla and water.
  12. Drizzle over the cake and sprinkle with the chopped nuts.
Recipe & Photo Credit: tasteofhome.com

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