How to Make Chocolate Chiffon Cake
Chocolate chiffon cakes are perfect for any occasion. Unlike other chiffon cakes, chocolate has several variants because of the compatibility of chocolate to many other kinds of ingredients. When making chocolate chiffon cakes, unsweetened chocolate is used. Chopped nuts are usually put in as part of the cake or as toppings, together with sugar or frosting.
Ingredients:
- 2 (1 ounce) squares unsweetened chocolate (melted)
- ½ cup baking cocoa
- 1 ¾ cups cake flour
- 1 ¾ cups sugar
- 1 tablespoon chopped nuts
- 1/3 cup butter or margarine
- ½ cup vegetable oil
- 7 egg whites
- 7 egg yolks
- ¾ cup boiling water
- 2 teaspoons vanilla extract
- 1 ½ teaspoon baking soda
- 2 cups confectioners’ sugar
- ¼ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- 3 tablespoons hot water
- 1 teaspoon salt
Instructions:
- In a bowl, mix cocoa and boiling water until they are smoothed. Let it cool for 20 minutes.
- In another mixing bowl, sift in sugar, baking soda, salt and flour.
- Add in the egg yolks, vanilla, the cocoa mixture and oil. Blend well.
- Beat egg whites and cream of tartar in another container until frothy. Fold the initial mixture into the froth.
- Pour everything into the baking pan and bake for an hour in an oven preheated to 325 degrees.
- In making the icing, in a saucepan melt the butter.
- Remove it from direct heat and mix in sugar, chocolate and vanilla.
- Put in little water and drizzle over the cake.
- Sprinkle chopped nuts.