Monday, June 18, 2012

Chocolate Chiffon Cake

Made this cake for father's day and frosted with white chocolate whipped cream. Topped with some strawberries.  The only mistake I did with the frosting was..that I added the chocolate to the whip cream while still warm because I was in a hurry and thus you can see the very soft and melting away frosting.  But despite all, the cake was moist and delicious :)

Source: All recipes


1/2 cup Hersheys dark cocoa powder
2 tablespoons instant coffee
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 vegetable oil
7 eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

  • Preheat the oven to 325°F (I set my convection on at 150°C) and place the wire rack at the lowest slot. In a bowl, combine cocoa powder, instant coffee and boiling water until smooth; cool for a minimum of 20 minutes 
  • In a large mixing bowl, combine flour, half the sugar, baking soda and salt. Add in the oil, egg yolks and vanilla. Mix well and then add the cocoa mixture; whisk until smooth. In another mixing bowl or a stand mixer, beat the egg whites and cream of tartar. Add in the other half of the sugar gradually and beat until stiff peaks form. Fold in 1/3 of the meringue into the egg yolk mixture and mix well. Gently fold in the rest of the meringue without overmixing.
  • Pour batter into an ungreased 10-inch tube pan. Bake for 60-65 minutes or until a cake tester inserted into the middle comes out clean. Invert pan to cool completely before removing it from the pan. Top with icing sugar prior to serving or decorated with whipped cream.

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