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.
CHOCOLATE CAKE WITH COFFEE FROSTING
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.
Nutrition Facts : Calories 394 calories, Fat 18g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE LOVER'S CHIFFON CAKE
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
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 WITH CHOCOLATE FROSTING
This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.
Provided by daisy
Categories Desserts Chocolate Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 61.2 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 12 g, Sodium 278.8 mg, Sugar 37.4 g
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
CHIFFON ICING FOR BIRTHDAY CAKE CARRIE SHERIDAN
this is so unusual, i've only found it once at a caterer's bakery - the texture is silky and smooth and tastes only slightly chocolate-y... as kids, we used to make a batch to just eat right out of the mixing bowl!
Provided by carrie sheridan
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together milk and flour in a small saucepan.
- Cook until thick, stirring constantly.
- Set aside to cool, covering the top with saran wrap.
- Beat together the crisco, butter, sugar and vanilla.
- Beat the first ingredients into the second until it is very light and fluffy - about 10 minutes!
- Add Hershey's cocoa, one tablespoon at a time, to taste [not more than 1/4 cup].
- Add more sugar, if desired.
- Frost birthday cake with this and refrigerate for several hours to chill thoroughly.
- Note: this frosting is best straight out of the refrigerator -- it does melt in warm weather -- but it's good No Matter WHAT!
Nutrition Facts : Calories 236.3, Fat 15.3, SaturatedFat 7.7, Cholesterol 27.8, Sodium 93.3, Carbohydrate 24.2, Fiber 0.3, Sugar 20, Protein 1.4
CHOCOLATE LOVER'S CHIFFON CAKE
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
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.
FOREVERMAMA'S CHOCOLATE CHIFFON CAKE WITH COFFEE BUTTER FROSTING
I used to make this all the time when I was a teenager. I especially made it for a friends sister of mine who would randomly request that I make it and she would practically eat it by herself. The thing was, she remained thin (life just ain't fare for some of us.)
Provided by ForeverMama
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
- Preheat oven to 325 degrees Fahrenheit.
- Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
- Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
- Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat.
- Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
- Bake 60 minutes, or until cake springs back when gently pressed.
- Coffee Butter Frosting:.
- In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
- With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
- If frosting seems too thick to spread, gradually beat in a little more hot milk.
Nutrition Facts : Calories 599.9, Fat 20.8, SaturatedFat 6.9, Cholesterol 133.1, Sodium 526.6, Carbohydrate 99.2, Fiber 1.8, Sugar 76.6, Protein 7.4
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