Chocolate Chiffon Cake With Whipped Cream Frosting Recipes

CHOCOLATE CHIFFON CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Pre-heat your oven to 325F and line the bottom of 3 9-inch round pans with parchment paper. Do not grease.
• In a large bowl, whisk 1 3/4 cups sifted cake flour, 1 1/4 cups granulated sugar, 1/2 cup Dutch processed cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt until combined. Set aside.
• In a medium bowl, whisk 3/4 cup coffee, 1/2 cup canola oil, 5 egg yolks and 1 teaspoon vanilla extract until smooth and thoroughly incorporated. Add to your flour mixture and whisk until smooth. Set aside.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 8 egg whites and 1/2 teaspoon cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add 1/4 cup sugar. Beat until the egg whites are very stiff and dry - the egg whites should be on the brink of losing their shine.
• Fold your egg whites into your batter in thirds. Gently fold until each addition is incorporated.
• Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
• Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes. Then unmold and transfer to a wire rack to cool completely.

CHOCOLATE CHIFFON CAKE

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.

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
• Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
• Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
• Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
• Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
• Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
• Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
• Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

POPPY SEED CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING

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.