CHOCOLATE CHIFFON CAKE
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
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.
COCOA-RUM CHIFFON CAKE
This is a high, light-textured chocolate cake with a bit of rum flavor, nice for spring. A nice cake for a wedding shower or for Mom on Mother's Day -- if you wish, sift a bit of confectioners' sugar over the top just before serving.
Provided by Pam-I-Am
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, gradually whisk boiling water into cocoa powder until smooth. Set aside to cool to room temperature, whisking occasionally.
- Adjust oven rack so that it is one-third up from bottom of oven. Preheat oven to 325 degrees F. Have ready cookie sheet and an un-greased tube pan.
- Into a seperate large bowl, sift cake flour, 1 cup of the sugar (reserve remainder), baking powder, and salt. Add COOLED cocoa mixture, rum, egg yolks, oil, and vanilla. With large, sturdy whisk or hand-held electric mixer, beat briefly just until smooth.
- In non-plastic large bowl, combine egg whites and cream of tartar. With clean beaters, beat at high speed until very foamy and white. Gradually add remaining 3/4 cup sugar, about 2 tablespoons at a time. Continue beating until this meringue forms stiff peaks.
- With large spatula, gently fold about one-third of the meringue into the cocoa-yolk mixture. Turn this mixture back into the remaining meringue; gently fold together just until no white streaks show in the batter. Turn into tube pan and level batter. Place filled pan on baking sheet, then place into the preheated oven for 45 to 55 minutes.
- While cake bakes, ready a cooling rack. When done, the cake should be well-risen (possibly above the edge of the pan), and it will spring back when touched lightly on top with a fingertip.
- When done, remove cake from oven with oven mits. Turn the cake gently upside down so it rests on the cooling surface undisturbed. During this time, the cake may shrink slightly and pull away from the pan sides in places--OK.
- When cake is completely cooled, gently and carefully turn right side up. Carefully loosen cake from pan sides and tube, using a knife. Turn cake out of pan onto serving plate (it will be served upside down). If bottom of cake sticks to pan, hold serving plate and pan together, and bang GENTLY on table to loosen cake bottom (I have not had this trouble with this particular cake, though). Store airtight at room temperature for up to three days or freeze.
- You can sprinkle with powdered sugar sprinkled on top and when you slice, serve with a dolup of whipped cream and some chocolate shavings.
Nutrition Facts : Calories 238.4, Fat 9.2, SaturatedFat 1.3, Cholesterol 79.3, Sodium 80.8, Carbohydrate 34.9, Fiber 1.1, Sugar 22.2, Protein 4.5
RUM MOCHA CHOCOLATE CAKE
Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.
Provided by VIKIZW
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 80.9 g, Cholesterol 89.8 mg, Fat 15.5 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.2 g, Sodium 223.8 mg, Sugar 57.5 g
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT RUM CAKE
This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
- Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
- While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
- Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g
MOCHA CHIFFON CAKE
Make and share this Mocha Chiffon Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.
More about "cocoa rum chiffon cake recipes"
COCOA CHIFFON CAKE – VINTAGE RECIPE « RECIPECURIO.COM
From recipecurio.com
COCOA RUM CHIFFON CAKE - DELICIOUS COOKING RECIPES
From cookingtervd.blogspot.com
CHOCOLATE CHIFFON CAKE チョコレートシフォンケーキ • JUST ONE …
From justonecookbook.com
HOT COCOA CHIFFON CAKE - TASTE AND TELL
From tasteandtellblog.com
CHOCOLATE CHIFFON CAKE (WITH FROSTING) - THE SHORTCUT KITCHEN
From centslessdeals.com
EASY MARBLE CHIFFON CAKE: TOP 10 TIPS FOR SUCCESS - FOODELICACY
From foodelicacy.com
CHOCOLATE WALNUT CHIFFON CAKE WITH RUM-SPIKED CHOCOLATE GLAZE
From pastryathome.com
COCOA-RUM CHIFFON CAKE - PLAIN.RECIPES
From plain.recipes
COCOA CHIFFON CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
COCOA CHIFFON CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
COTTON-SOFT CHOCOLATE CHIFFON CAKE {UPDATED RECIPE!}
From foodelicacy.com
COCOA CHIFFON CAKE | MISS CHINESE FOOD
From misschinesefood.com
COCOA RUM CHIFFON CAKE
From lkjekqea.blogspot.com
MINI CHOCOLATE AND MATCHA CAMOUFLAGE CHIFFON CAKE
From onehappybite.com
COCOA CHIFFON CAKE RECIPE
From chocolateuniversityonline.com
COFFEE CHIFFON CAKE WITH COCOA LAYERING ~ 咖啡戚风蛋糕
From nofrillsrecipes.com
COCOA CHIFFON CAKE, ROLLS OVER 85 DEGREES – HEALTHY FOOD …
From undirect.com
4 INCH COCOA CHIFFON CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHOCOLATE-RUM CHIFFON CAKE - STARCHEFS.COM
From starchefs.com
CHOCOLATE CHIFFON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHOLE WHEAT CHIFFON CAKE W/ COCOA {TUBE CAKE} THE BEST CAKE …
From thebestcakerecipes.com
CHOCOLATE CHIFFON CAKE | SOUTHERN LIVING
From southernliving.com
CHOCOLATE RUM CHIFFON CAKE RECIPE FROM STEPHANIE ZONIS AND …
From starchefs.com
COCOA CHIFFON CAKE | RECIPE | CHOCOLATE CHIFFON CAKE, CHIFFON CAKE ...
From pinterest.ca
COCOA CHIFFON CAKE - CATZ IN THE KITCHEN
From catzinthekitchen.com
COCOA CHIFFON CAKE | RECIPES
From hersheyland.com
CHOCOLATE CHIFFON CAKE ~ MELTED CHOCOLATE & COCOA 巧克力戚风蛋 …
From bakingintotheether.com
COCOA CHIFFON CAKE - MISS CHINESE FOOD
From misschinesefood.com
COCOA CHIFFON CAKE | RECIPE | CHOCOLATE CHIFFON CAKE, COCOA CAKE ...
From pinterest.ca
CHOCOLATE COCOA CHIFFON CAKE - MY DOSE OF SUGAR
From mydoseofsugar.com
DECADENT CHOCOLATE RUM CAKE - A CARIBBEAN RECIPE FROM SCRATCH
From oursweetadventures.com
COCONUT RUM CAKE BUNDT CAKE RECIPE | SUGAR AND SOUL
From sugarandsoul.co
CHOCOLATE CHIFFON CAKE WITH COFFEE CHOCOLATE GANACHE
From abakingjourney.com
DOUBLE CHOCOLATE CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love