Skip to main content

Chocolate Chiffon Cake





Chocolate Chiffon Cake
Baking partners challenge recipe for December was two yummy cakes suggested by Julie. I choose the Chocolate Chiffon Cake.Thanks Swathi and Julie to this challenge. Chiffon cakes and moist and tender with a spongy texture. It is a decadent cake and can be served as a tea time cake with boiled chocolate/ whipped cream or decorate it with icing to serve on any special occasion. Try this,you will surely love it.

Ingredients
Cake flour- 1 1/3 cup
Cocoa powder- 2 1/2 tbs
Eggs 5  ( separated) 
Sugar- 3/4 cup
Baking powder 1  tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
Vanilla extract 3/4 tsp
Cream of tartar 1/2 tsp
Brewed coffee- 1/2 cup
Oil- 1/2 cup
Vanilla essence- 1/2 tsp

For the chocolate glaze
Dark chocolate chocolate- 5 oz
Butter 2tbs
Heavy whipping cream- 3/4 cup
Coffee 1tbsp

For the frosting
Butter- 3/4 stick
Powder sugar- 1 1/3 cup
Coffee- 1 tbs



Separate the egg yolk and egg white .Leave at room temperature for 30 minutes.
Preheat oven to 325 degrees F . You can use bundt pan or a tube pan. There is no need to geese the pan.
Sift the cake flour,baking powder, baking soda, salt and cocoa in the bowl. Sift it at least three times to make it airy and light.
Beat the egg yolk in a bowl using a hand mixture . Add half cup of sugar and beat till the egg mixture turns pale and thickens up.Add in the oil,vanilla extract.Mix well.Pour the brewed coffee and stir well. Add sifted flour and gently fold in and keep this aside.

In a separate bowl beat the egg whites When the egg whites are bubbly and white add cream of tartar. Beat until soft peaks form or when you see streaks with your whisker.Gradually add the rest of the  the granulated white sugar and beat until almost stiff peaks form. If you lift the whisk the egg meringue will be slightly drooping down wards.
Fold in this meringue into the cake batter in three additions. Use a spatula and gently fold in without deflating the egg whites.Pour the batter into ungreased pan and run a knife through the batter to get rid of air bubbles.I gently tapped the tray on the table 2-3 times to get rid of the air bubbles.Place in oven and bake for 40- 45 minutes or until when the skewer inserted in the center comes out clean.
Remove the cake from the oven.Ideally a tube pan should be used to make this cake. Place a cup or a bottle to serve a a base and inverted  hot pan cake on top of the cup. The center tube and the cup will serve as a stand and allow the cake to cool down. This step is important to prevent shrinking of the cake while cooling down. Allow it to cool in this inverted position fro one hour. When completely cool run knife through the edges and release the cake from the pan.
To make the topping heat heavy cream,remove from heat and add chopped chocolate. Allow it to sit for one minute and then whisk and stir quickly until chocolate melts and the mixture is smooth Allow it to cool.
Place the cake with wire rack on a tray and pour the glaze over the cooled cake letting it flow down the sides. 
To make the butter cream, whip butter till fluffy, add sugar and whisk till well blended and light and airy. Refrigerate for 15 minutes. Fill into piping bags and decorate the cake.
Refrigerate overnight and serve or wait till the glaze is adhered to the cake and then serve.



Try this,
Hope you will all enjoy!
Labels:

Comments

Post a Comment

Popular Posts

German Chocolate Cake

Delicious gooey chocolate cake filled with creamy  caramel flavored coconut pecan frosting will surely be something every chocolate cake lover would die for..and for a chocolate lover like me this was divine.When I first saw the German chocolate cake I was impressed by the beautiful stack of cakes with this gooey frosting and finally ended making one at home. I feel it is one of the most delicious chocolate cake.I have brought a little alterations but for the exact recipe check here .For the chocolate cake you can use either melted baking chocolate or a combination of baking chocolate and unsweetened cocoa powder. Ingredients for the filling Condensed milk- 8 ounce or 1/2 tin Butter - 3 tsp milk- 2 tsp vanilla essence- 1tsp Egg yolks 2 Chopped pecans- 3/4 cup Sweet Coconut - 3/4 cup Salt- a pinch Ingredients for cake 1)Flour- 2 cup Butter - 3/4 stick Cocoa- 1/2 cup Baking powder- 1 1/2tsp Baking soda- a pinch salt- a pinch 2)Semi sweet chocolate- 4 ounce Eg...
49 comments
Read more

Thakkali Pachadi- Tomato Yogurt Curry- Sadhya Special

Thakkali Pachadi Today's recipe is a simple and lightly tangy pachadi made with tomatoes. It is a comforting side dish with tomatoes and cumin-spiced yogurt. Does it sound simple? And yes it is a simple curry. If you are on a time crunch, this is a perfect recipe for you. Tomato is the star ingredient. There are so many recipes that use tomatoes, but with all the different flavors and masalas it is hard to appreciate the taste of tomatoes. But in this tomato yogurt pachadi you get the sweet and tart flavor of tomatoes. Yes! an intense tomato flavor! Thakkali pachadi is a bright and creamy curry and a great side dish for steamed rice and chapati. I sometimes make tomato fry for chapathi and appam. But in this pachadi you add a spiced yogurt coconut paste. There is a beautiful balance between the sweetness and acidity of tomatoes, sweet nutty taste of coconut and the sourness of spiced yogurt. Cumin, curry leaves and coconut oil adds to the flavor. In some regions of Ke...
46 comments
Read more

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...
36 comments
Read more