Chocolate chiffon cake

Chocolate chiffon cake



  • sugar - 1/4 c
  • vanilla - 1 tsp
  • salt - 1 tsp
  • water - 1/2 c
  • egg yolks - 7 item
  • cold water - 3/4 c
  • baking powder - 1 Tbsp
  • egg whites - 7 item
  • cooking oil - 1/2 c
  • sifted cake flour
  • cream of tartar - 1/2 tsp
  • 4 oz - 4 sq
  • Chocolate Icing - 1 item
  • Confectioners Icing - 1 item

How to make chocolate chiffon cake:

In saucepan, combine 1/2 cup water, chocolate and 1/4 cup sugar. Cook, stirring constantly, until chocolate is melted and mixture is smooth; cool. In bowl sift together flour, 1 1/2 cups sugar, baking powder and salt; make a well in center. Add cooking oil, egg yolks, 3/4 cup water and vanilla. Beat egg yolk mixture at high speed of electric mixer for 5 minutes or until satin smooth. Stir in chocolate mixture.

Wash beaters thoroughly; in large mixer bowl, combine egg whites and cream of tartar. Beat at medium speed of electric mixer until very stiff peaks form (tips stand straight). Pour chocolate mixture in thin stream over entire surface of egg whites. Fold in gently. Turn into ungreased 10-inch tube pan. Bake in a 325° oven for 65 minutes or until cake tests done. Invert cake in pan to cool; remove from pan. If desired, spread Chocolate Icing over top, letting drizzle down sides. Immediately pipe Confectioners Icing around top; before icing has set, draw knife through icing at regular intervals to give web effect.

Recipe categories: Desserts, Chocolate, Cakes.

Chocolate chiffon cake
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT55M
Total Time: PT55M

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