Chocolate Lovers Chiffon Cake Recipes

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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 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.

CHOCOLATE CHIFFON SQUARES



Chocolate Chiffon Squares image

This is a chocolate lovers dream. Chocolate cake squares poured with chocolate and sprinkled with nuts.

Provided by Gerry Meyer

Categories     Desserts     Chocolate Dessert Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
1 cup white sugar
4 eggs
1 cup all-purpose flour
1 (16 ounce) can chocolate syrup
1 ½ cups white sugar
⅓ cup evaporated milk
½ cup butter
½ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan.
  • In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flour. Finally, stir in the chocolate syrup until well blended. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven. While the cake is baking, you should prepare the icing.
  • In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. When the cake comes out of the oven pour the hot icing over the hot cake. Sprinkle the nuts over the top. When cake is cool, cut into 2 inch squares.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 39.9 g, Cholesterol 52.3 mg, Fat 11.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 83.8 mg, Sugar 32.5 g

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

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.

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