Recipe: Delicious Chocolate chiffon cake

Chocolate chiffon cake. In a large bowl, combine flour, sugar, baking soda and salt. This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere.

This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Get ready to eat a second serving, because it's like eating air! You can cook Chocolate chiffon cake using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chocolate chiffon cake

1. You need 35 g of all purpose flour.
2. Prepare 15 g of cocoa powder.
3. Prepare 37 g of vegetable oil.
4. It's 60 g of milk.
5. Prepare 3 of eggs.
6. Prepare 25 g of sugar.
7. Prepare 5 g of lemon juice.
8. Prepare 1/2 cup of chocolate chips.

Chiffon cakes are extremely popular in Japan, probably more so than the U. Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Remove glaze from heat and let cool slightly.

Chocolate chiffon cake step by step

1. Prepare all ingredients. Separate the egg yolks and egg whites..
2. Combine the cocoa powder and vegetable oil. Heat at low heat to 65°C. Stir well. Switch off the heat..
3. Sift the flour into the mixture. Stir well. Add the milk and egg yolks and mix well..
4. Add the lemon juice to the egg whites. Whisk it until stiff. Add the sugar in 3 times when whisking..
5. Combine the meringue and the batter. Add the chocolates chips. Do not overmix it..
6. Pour the batter into a tray with cooking sheet. Sprinkle some chocolate chips on top..
7. Bake it immediately at 175°C for 45 minutes using a water bath..

Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. How to make chocolate chiffon cake. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. (If this were a plain chiffon cake recipe, versus chocolate chip, I would have loved to use vanilla bean paste instead of extract for gorgeous flecks of vanilla bean throughout!) The oil, yolks, water and vanilla are whisked together in the well, and then gradually whisked into the dry ingredients to form a smooth batter.