Best 13 Chocolate Chiffon Cake Recipes

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Indulge in the heavenly delight of Chocolate Chiffon Cake, a culinary masterpiece that combines light and airy texture with rich chocolatey flavor. This delectable cake is a symphony of textures, featuring a tender and moist crumb wrapped in a delicate chiffon sponge. With its ethereal lightness and symphony of flavors, Chocolate Chiffon Cake is a treat that captivates the senses and leaves you craving more.

This recipe collection offers a range of variations to suit every palate and skill level. From the classic Chocolate Chiffon Cake that embodies simplicity and elegance, to the decadent Chocolate Truffle Chiffon Cake that elevates indulgence to new heights, these recipes provide a delightful journey into the world of chocolate chiffon cakes. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to satisfy your sweet cravings.

Prepare to be amazed by the Classic Chocolate Chiffon Cake, a timeless recipe that showcases the essence of this beloved dessert. With its perfectly balanced sweetness and airy texture, this cake is a crowd-pleaser that never fails to impress. For those who crave an extra dose of chocolate decadence, the Chocolate Truffle Chiffon Cake is an absolute must-try. This luxurious variation incorporates a rich chocolate truffle filling that takes the cake to the next level of indulgence.

For those with a gluten-free dietary preference, the Gluten-Free Chocolate Chiffon Cake offers a delightful alternative without compromising on taste or texture. This recipe expertly adapts the classic cake to cater to those with gluten sensitivities, ensuring that everyone can enjoy the joy of Chocolate Chiffon Cake.

If you're looking for a fun and creative twist, the Chocolate Chiffon Cake with Chocolate Ganache is sure to delight. This variation adds a luscious chocolate ganache topping that elevates the cake's richness and complexity. With its glossy sheen and velvety texture, the ganache adds an irresistible finishing touch that will leave you swooning.

And for those who love their cakes extra moist and flavorful, the Chocolate Chiffon Cake with Chocolate Sauce is an absolute treat. This recipe incorporates a decadent chocolate sauce that seeps into the cake, creating a moist and fudgy texture that is simply divine.

With its versatility and endless possibilities, Chocolate Chiffon Cake is a dessert that will satisfy your cravings and leave you wanting more. Indulge in the delightful recipes presented here and experience the magic of this heavenly treat.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

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

7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

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.

COCONUT CHIFFON CAKE WITH CHOCOLATE FROSTING



Coconut Chiffon Cake with Chocolate Frosting image

Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only leavener, and coconut oil replaces butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h25m

Yield Makes one 10-inch cake

Number Of Ingredients 10

2/3 cup matzo cake meal
2/3 cup potato starch
1/2 teaspoon kosher salt
8 large eggs, separated, room temperature
1 1/2 cups superfine sugar
1 vanilla bean, split and seeds scraped
6 tablespoons unrefined virgin coconut oil, melted
1/2 cup coconut milk
4 ounces bittersweet chocolate, chopped (3/4 cup)
3/4 cup unsweetened coconut flakes, toasted

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in one-third of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula.
  • Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.
  • Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.

POPPY SEED CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING



Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing image

A perfect ending to serve to guests. Prep time does not include soaking the poppy seeds and preparing the frosting. Make certain to frost the cake just prior to serving.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 1 (10-inch) cake

Number Of Ingredients 15

1/2 cup poppy seed
1 cup boiling water
2 cups flour
1 3/4 cups sugar (can use less sugar if desired)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil (not olive oil)
2 1/2 teaspoons vanilla
7 eggs, seperated
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 pint whipping cream
1/2 cup sugar
2 tablespoons vanilla
3 tablespoons unsweetened cocoa, sifted

Steps:

  • Set oven to 350 degrees.
  • Prepare a 10-inch ungreased tube pan.
  • In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
  • In a large bowl, sift together flour, sugar, baking powder and salt.
  • Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
  • Beat until smooth (about 5 minutes).
  • In another bowl, beat the egg whites until stiff peaks form.
  • Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
  • Pour the batter into the tube pan.
  • Bake for 1 hour or until cake tests done.
  • Invert pan to cool completely before icing.
  • For icing: whip cream.
  • Add in the sugar, vanilla and cocoa; beat/blend until combined.
  • **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

Nutrition Facts : Calories 6300.1, Fat 356.1, SaturatedFat 141.8, Cholesterol 2132.6, Sodium 4432.2, Carbohydrate 691, Fiber 19.2, Sugar 468, Protein 95.5

CHOCOLATE-CARAMEL CHIFFON CAKE



Chocolate-Caramel Chiffon Cake image

I learned how to make this fluffy, luscious cake while attending pastry school. My family just can't get enough of the smooth chocolate cream and decadent caramel sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

6 eggs, separated
3/4 cup baking cocoa
3/4 cup hot water
1-3/4 cups sugar
1-1/8 cups all-purpose flour
1-1/8 teaspoons baking soda
1/2 cup canola oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream
CHOCOLATE CREAM:
2 cups heavy whipping cream
1 cup confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • Let egg whites stand at room temperature for 30 minutes. In a small bowl, combine cocoa and hot water until smooth; cool for 20 minutes. Line three greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, combine sugar, flour and baking soda. In another bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended., Add cream of tartar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently transfer to prepared pans., Bake at 350° for 16-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For caramel sauce, in a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; simmer for 3-4 minutes or until thickened. Refrigerate until thickened to spreading consistency., For chocolate cream, beat cream, confectioner's sugar, cocoa and vanilla until stiff peaks form., Place one cake layer on a serving plate; spread with 1/2 cup caramel sauce and 1 cup chocolate cream. Repeat layers. Top with remaining cake layer. Spread remaining caramel sauce over top. Spread remaining chocolate cream over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE LOVER'S CHIFFON CAKE



Chocolate Lover's Chiffon Cake image

Whenever there's a special occasion at our house, this cake is always requested-it is guaranteed to satisfy a craving for chocolate!

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

1 cup egg whites (about 7)
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
7 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FILLING:
3 cups heavy whipping cream
1-1/2 cups confectioners' sugar
3/4 cup baking cocoa
2 teaspoons vanilla extract
1/4 teaspoon salt

Steps:

  • Place egg whites in a large bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool. , Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For filling, in a large bowl, combine all ingredients until smooth; refrigerate for 1 hour. , Beat until stiff peaks form. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 602 calories, Fat 35g fat (16g saturated fat), Cholesterol 206mg cholesterol, Sodium 464mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE LOVER'S CHIFFON CAKE



Chocolate Lover's Chiffon Cake image

This is a wonderful Chocolate Mousse cake. I got this years ago from a McCall's Cooking School recipe collection. It takes some time, but is definitely worth it! The sifting should be done before the measuring. Cooking time includes cooling time.

Provided by pines506

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 17

1 cup egg white (7 or 8)
1/2 cup sifted unsweetened cocoa
3/4 cup boiling water
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup salad oil
7 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
3 cups heavy cream
1 1/2 cups sifted confectioners' sugar
3/4 cup sifted unsweetened cocoa
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon unflavored gelatin

Steps:

  • Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
  • Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
  • Preheat oven to 325°F.
  • Sift flour with sugar, soda and salt in large bowl; make well in center.
  • Pour in oil, yolks and vanilla and cocoa.
  • With wooden spoon, beat just until smooth.
  • Sprinkle cream of tartar over egg whites and beat on high speed.
  • Beat until very stiff peaks form when beater is slowly raised.
  • Do not underbeat.
  • Pour batter over whites.
  • With whisk, and an under-and-over motion, gently fold to combine.
  • Turn into ungreased 10-inch tube pan.
  • Bake 60-65 minutes, until top springs back when pressed with finger.
  • Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
  • With spatula, loosen cake; remove.
  • Cool on rack.
  • Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
  • With mixer beat until stiff; refrigerate.
  • Sprinkle gelatin over 2 tbsp cold water to soften.
  • Heat, stirring, over hot water to dissolve; cool.
  • Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
  • With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
  • With spoon carefully remove cake from this area.
  • Reserve 1-1/2 cups of the crumbled cake you just removed.
  • Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
  • Use to fill cavity.
  • Replace top.
  • Mix 1/2 cup filling with reserved crumbled cake.
  • Use to fill center hole.
  • Frost top and side of cake with remaining filling.
  • Refrigerate until serving.

SPAGO'S CHOCOLATE CHIFFON CAKE



Spago's Chocolate Chiffon Cake image

I adopted this recipe in a whirlwind zaar adoption in September 2006. I haven't myself made it but I will update the description as soon as I do. Absolutely the best chocolate cake

Provided by bmxmama

Categories     Dessert

Time 55m

Yield 1 9inch round cake

Number Of Ingredients 11

1 1/2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, separated
2 egg whites
1/2 cup vegetable oil (SEE NOTE)
1/2 cup water
1 teaspoon vanilla extract

Steps:

  • NOTE: Recipe has been printed in various places with 3/4 cups of oil.
  • Cake is softer but tends to sink in middle.
  • Note: cake can also be made in a bundt pan.
  • Position rack in center of oven and preheat oven to 350 degrees.
  • Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
  • Dust with flour, tapping out any excess flour.
  • Set aside.
  • Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
  • Set aside.
  • In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
  • Turn speed to low and pour in the oil, water and vanilla.
  • Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
  • Remove bowl from machine.
  • In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
  • Start on medium speed and raise speed as peaks begin to form.
  • Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
  • With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
  • Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
  • Cool on a rack.
  • To remove, run a sharp knife around the inside of the pan to loosen cake.
  • Invert onto rack.
  • Place 9-inch cardboard round on cake and invert cake onto round.

SPAGO'S CHOCOLATE CHIFFON CAKE



Spago's Chocolate Chiffon Cake image

All of the Chiffon Cake recipes I had been finding use a tube pan. I really wanted a spongy cake without the hole in the center. This fabulous cake was featured on Good Morning America as the base cake layer for their Chocolate Craqueline Mousse Cake by Wolfgang Puck. As always- lover-ly!

Provided by That Napa Chicken R

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, separated
3/4 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract
2 egg whites

Steps:

  • Equipment Needed:.
  • two 8- or 9-inch round cake pans
  • sifter
  • electric mixer with 2 large bowls
  • rubber spatula
  • 9-inch cardboard round
  • Cake Recipe:.
  • Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside.
  • Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
  • In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer.
  • In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
  • Scrape into the prepared pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake!
  • Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it.
  • Note:.
  • There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.

CHOCOLATE CHIFFON CAKE RING



Chocolate Chiffon Cake Ring image

Meet the Cook: There were 11 of us to cook for when I was young. This was a recipe that my mother had. If there were cracked eggs from the laying hens she kept, it was always a good way of using them up! Like my parents, my husband and I have nine children, all of them grown. We are also the grandparents of 13. -Dorothy Haag, Mt. Horeb, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 11

1-3/4 cups sugar
1-1/2 cups cake flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Confectioners' sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.,

Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 254mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

MOM'S CHOCOLATE CHIFFON CAKE



Mom's Chocolate Chiffon Cake image

Straightforward, unadorned, chocolatey rich, among the many delicious memories of my childhood. This was a birthday staple in out house. Hope you enjoy it.

Provided by Sarah Chana

Categories     Dessert

Time 1h25m

Yield 1 10

Number Of Ingredients 10

3/4 cup boiling water
1/2 cup cocoa
1 3/4 cups flour, sifted
1 3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola oil
7 eggs, separated
1 teaspoon vanilla
1/2 teaspoon cream of tartar

Steps:

  • Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
  • Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
  • In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
  • Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
  • Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
  • Invert pan and cool. Ice with chocolate icing, if desired.

Nutrition Facts : Calories 3797.8, Fat 148.4, SaturatedFat 19.3, Cholesterol 1302, Sodium 3926.1, Carbohydrate 548.2, Fiber 13.9, Sugar 351.7, Protein 74.6

MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE



Mean Chef's Almond Crunch & Chocolate Confetti Chiffon Cake image

This recipe was originally posted by Mean Chef, a terrific pastry chef and talented cook. I first tried this recipe when, looking for a challenge, I asked for unusual recipes using chocolate chips. This was Mean's recommendation, and indeed it is beautiful. I made it for my FIL's birthday a few years ago, and everyone loved it. Source: Fine Cooking Magazine.

Provided by spatchcock

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 19

1 large egg white
1 1/4 cups sliced almonds
2 tablespoons sugar
cake
10 ounces miniature semisweet chocolate chips (1-1/2 cups)
9 ounces cake flour (2-1/4 cups)
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup canola oil or 1/2 cup corn oil
7 large eggs, separated
2/3 cup water
1 teaspoon vanilla extract
1/2-1 teaspoon almond extract
2 tablespoons almond flavored liqueur, such as amaretto (optional)
1/4 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
3 -4 tablespoons milk
1/2 teaspoon almond extract (optional)

Steps:

  • To prepare the almond crunch topping--Heat the oven to 325°F.
  • Have ready an ungreased nonstick baking sheet.
  • In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
  • Stir in the nuts until they're evenly coated.
  • Sprinkle the sugar over the nuts and stir the mixture.
  • Spread the nuts in a single layer onto the baking sheet.
  • Bake for 5 minute.
  • Stir the nuts with a wooden spoon to loosen them from the baking sheet.
  • Bake until golden, another 5 to 8 minute.
  • Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
  • The nuts will become crisp as they cool.
  • Set aside.
  • To prepare the cake--Heat the oven to 325°F.
  • Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
  • In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
  • In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
  • Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
  • Beat the mixture on medium speed until smooth and thick, at least 3 minute.
  • Fold in the reserved chocolate chips.
  • Set aside.
  • In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
  • Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
  • Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
  • at a time, and beat the mixture until soft peaks form.
  • With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
  • Gently fold in the remaining egg whites until no white streaks remain.
  • Pour the batter into the tube pan, spreading it evenly.
  • Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
  • Any cracks that form on the top should look dry.
  • Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
  • Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
  • Remove the cake from the pan and slide it onto a serving plate.
  • To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
  • Set aside 2 Tbs.
  • of the glaze.
  • Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
  • Cover the top of the cake with the prepared almonds.
  • Drizzle the reserved glaze over the almonds.

CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

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

1 cup plain flour
1 cup fish oil
1 cup boiling water
7 extra large eggs (seperated)
3 teaspoons baking powder
4 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup sugar
200 g chocolate (good quality)
160 g dessert cream

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.

CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

Categories     Chocolate     Egg     Cake     Dessert

Number Of Ingredients 7

60 g bleached cake flour
80 g unsweetened cocoa powder (20% cocoa butter, preferably Dutch-processed)
210 g granulated white sugar
4 large eggs, separated (200g liquid contents)
80 g vegetable oil
80 g water (or coffee)
1/2 teaspoon table salt

Steps:

  • Preheat oven to 325°F. Grease and line bottom of a 9"x2.5" round cake pan; do not line or grease sides. Cake may overflow in a 2"-tall pan.
  • Reserve 60g sugar. Blend and sift the cake flour, cocoa powder, remaining sugar, and salt.
  • Blend the egg yolks, vegetable oil, and water.
  • Beat egg whites to soft peaks; gradually add reserved 60g sugar while beating to stiff peaks.
  • Mix the flour mixture into the egg yolk mixture until smooth.
  • Fold ¼ to ⅓ of the beaten egg whites into the flour and egg yolk mixture.
  • Fold the remaining egg whites into the flour and egg yolk mixture in two equal stages.
  • Pour batter into pan and bake until center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

Tips:

  • Make sure all ingredients are at room temperature before starting. This will help the cake batter come together smoothly and evenly.
  • Use a high-quality cocoa powder for the best flavor. Look for a cocoa powder that is labeled "unsweetened" or "natural."
  • Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help the cake rise evenly.
  • Don't open the oven door while the cake is baking. This can cause the cake to fall.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Chocolate chiffon cake is a light, fluffy, and delicious cake that is perfect for any occasion. It is made with simple ingredients and is easy to make. Follow the tips above to ensure that your chocolate chiffon cake turns out perfectly every time.

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