Chocolate Chiffon Cake

9767B375 D925 461E 9307 3B8E62414A6E.00 00 03 30 pinit
9767B375 D925 461E 9307 3B8E62414A6E.00 00 03 30 pinit
0 Add to Favorites

Chocolate Chiffon Cake

Difficulty: Beginner Cook Time 45 mins Total Time 45 mins
Cooking Temp: 329  °F Servings: 4
Best Season: Suitable throughout the year

Description

Chocolate Chiffon Cake is a luxurious dessert that combines the light, airy texture of chiffon cake with the rich, indulgent flavor of chocolate. This cake is a favorite for chocolate lovers, offering a sophisticated twist on the traditional chiffon cake.

The batter for Chocolate Chiffon Cake includes flour, sugar, eggs, and a generous amount of cocoa powder or melted chocolate. The chocolate gives the cake a deep, rich flavor while the beaten egg whites ensure a light and fluffy texture. Baking powder is added to help the cake rise, resulting in a delicate crumb.

The process involves whipping the egg whites to stiff peaks and gently folding them into the chocolate batter. This technique incorporates air into the batter, giving the cake its characteristic airy texture. Once baked, the cake is often topped with a dusting of powdered sugar or a chocolate glaze for added decadence.

Chocolate Chiffon Cake is celebrated for its balance of flavors and textures. The richness of the chocolate is perfectly complemented by the lightness of the chiffon cake, creating a dessert that is both indulgent and airy. This cake is perfect for any occasion, from casual gatherings to formal celebrations, and is sure to impress chocolate enthusiasts.

Ingredients

Cooking Mode Disabled

Instructions

  1. In a clean bowl, add in vegetable oil and cocoa powder, mix until well combined. Add in milk, mix until well combined. Add in cake flour, mix until smooth. In another bowl, add lemon juice and sugar into the egg white.

  2. Use a hand mixer; beat in a low speed until the sugar dissolve; then in high speed until it forms soft peaks.
  3. Take a scoop of whipped egg white, fold into the batter, then pour the batter back into the whipped egg white, and fold the egg white into the batter.
  4. Get a 6-inch cake pan ready, pour all the batter into the cake pan, and give it a tap or two to get rid of the big bubbles. Preheat the oven to 329℉(165℃), bake for 45 minutes.
  5. Get the chiffon cake out of the oven; let it completely cool down on the cooling rack before you get it out of the pan.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: chocolate chiffon cake, chiffon cake, chocolate
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *