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.