CHOCOLATE CHIFFON VALENTINE CAKE
"I first made this lovely lightly textured cake for my husband for Valentine's day more than 25 years ago," recalls Pat Eastman of Provo, Utah. "It's perfect for any special occasion. As an alternative, I've decorated the top with chocolate kisses."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let egg whites stand at room temperature for 30 minutes. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. , In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. , In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture., Pour into prepared pans. Bake at 350° for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake. , Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.
Nutrition Facts : Calories 302 calories, Fat 18g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 210mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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 CHIFFON CAKE
This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.
Provided by P48422
Categories Dessert
Time 55m
Yield 1 ten inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Lightly grease a 10" bundt pan.
- Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
- In a separate bowl, mix the yolks, oil, water and vanilla.
- Mix the wet ingredients into the dry ingredients.
- In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
- Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
- Immediately remove from the oven and let cool, then turn out onto a plate.
- Notes: This cake needs no icing.
- I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6
CHOCOLATE CHIFFON CAKE RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F and set aside a 10-cup tube pan (no need to grease).
- In a large bowl, combine the cocoa powder, boiling water, and espresso powder, if using. Whisk until smooth. Set aside to cool to room temperature.
- Once cooled, add the egg yolks and brown sugar; whisk to combine.
- Whisk in the oil, vanilla, baking powder, baking soda, and salt.
- Sift the cake flour into the bowl and whisk to combine.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until soft peaks form.
- With the mixer on medium speed, slowly add the granulated sugar to the egg whites. Once fully added, increase the speed to medium-high and continue whisking until stiff peaks form.
- In 3 additions, gently fold the meringue into the mixing bowl with the cake batter until combined.
- Transfer the cake batter to the pan and bake for 50 to 55 minutes, testing for readiness at 45, until the top springs back when touched and a cake tester inserted in the middle comes out with a moist crumb.
- As soon as your remove from the oven, flip the cake upside down onto the tube pan's feet-see tips if your pan does not have feet. Let rest for about an hour and a half until cooled to room temperature. This process prevents the cake from collapsing.
- To remove the cake from the pan, gently run a knife around the edge of the pan and the tube-you do not want to tear the cake. Remove the sides, then run a long knife between the bottom of the cake and the pan, and carefully lift the cake off of the pan.
- Dust the cake with confectioners' sugar and serve slices with lightly sweetened whipped cream or ice cream. The cake will keep tightly wrapped in plastic wrap at room temperature for up to three days.
Nutrition Facts : Calories 521 kcal, Carbohydrate 80 g, Cholesterol 163 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 mg, Sugar 53 g, Fat 19 g, UnsaturatedFat 0 g
CHOCOLATE CHIFFON CAKE
This is the most delicious chocolate cake you could ever taste, its so easy to make, one of the many specialities i learned from my mother in law....
Provided by reyhana
Categories Dessert
Time 55m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees.
- Seperate egg whites & beat until soft white peaks form.
- In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
- Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
- Lastly, fold in egg whites very gently until mixture is light & fluffy.
- Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
- Once cake is done,remove from oven & turn onto cooling rack.
- TOPPING (chocolate sauce).
- Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
- Pour chocolate over the cake and use a spoon to spread equaly.
- Once the topping has completely cooled, grate chocolate on top.
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
CHOCOLATE CHIFFON SQUARES
This is a chocolate lovers dream. Chocolate cake squares poured with chocolate and sprinkled with nuts.
Provided by Gerry Meyer
Categories Desserts Chocolate Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flour. Finally, stir in the chocolate syrup until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven. While the cake is baking, you should prepare the icing.
- In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. When the cake comes out of the oven pour the hot icing over the hot cake. Sprinkle the nuts over the top. When cake is cool, cut into 2 inch squares.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 39.9 g, Cholesterol 52.3 mg, Fat 11.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 83.8 mg, Sugar 32.5 g
More about "chocolate chiffon valentine cake food"
CHOCOLATE CHIFFON CAKES | MISS CHINESE FOOD
From misschinesefood.com
CHOCOLATE CHIFFON CAKE | CANADIAN LIVING
From canadianliving.com
CHOCOLATE CHIFFON CAKE チョコレートシフォンケーキ • …
From justonecookbook.com
CHOCOLATE CHIFFON CAKE WITH ORANGE CHOCOLATE GLAZE
From womanscribbles.net
CHOCOLATE HEART CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
CHOCOLATE CHIFFON VALENTINE CAKE RECIPE - THE TIMES …
From recipes.timesofindia.com
CHOCOLATE CHIP CHIFFON CAKE - BROWN EYED BAKER
From browneyedbaker.com
150 VALENTINE FOOD IDEAS | VALENTINES FOOD, FOOD, SWEET TREATS
From pinterest.com
CHOCOLATE ORANGE CHIFFON CAKE RECIPE | FOOD GYPSY
From foodgypsy.ca
32 CHOCOLATE DESSERT RECIPES FOR A SWEET VALENTINE’S DAY
From seriouseats.com
DOUBLE CHOCOLATE CHIFFON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE CHIFFON CAKE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
CHOCOLATE CHIFFON VALENTINE CAKE | RECIPE | VALENTINE CAKE, CAKE, …
From pinterest.ca
CHOCOLATE CHIFFON CAKE RECIPE - GRIT
From grit.com
CHOCOLATE WALNUT CHIFFON CAKE WITH RUM-SPIKED CHOCOLATE GLAZE
From pastryathome.com
HOW TO MAKE CHOCOLATE CHIFFON CAKE - TANGYLIFE BLOG
From tangylife.com
CHOCOLATE MATCHA CHIFFON CAKE 巧克力抹茶戚风蛋糕 - ANNCOO …
From anncoojournal.com
CHOCOLATE CHIFFON CAKE – SIMPLE PLEASURES IN OUR LIVES
From simplepleasuresinourlives.com
VALENTINE'S CHOCOLATE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE CHIFFON CAKE - PARIS CHEZ SHARON
From parischezsharon.com
CHOCOLATE CHIFFON CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
CHOCOLATE CHIFFON CAKE | MISS CHINESE FOOD
From misschinesefood.com
COTTON-SOFT CHOCOLATE CHIFFON CAKE {UPDATED RECIPE!}
From foodelicacy.com
CHOCOLATE GANACHE CAKE - ART AND THE KITCHEN
From artandthekitchen.com
CHOCOLATE CHIFFON VALENTINE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
VALENTINE'S DAY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST CHOCOLATE CHIFFON LAYER CAKE RECIPES | FOOD …
From foodnetwork.ca
CHOCOLATE CHIFFON CAKE - IRON CHEF SHELLIE
From ironchefshellie.com
VALENTINE'S DAY CHOCOLATE CAKE TUTORIAL - FLOUR & FLORAL
From flourandfloral.com
CHOCOLATE CHIFFON CAKE - CATHERINE ZHANG
From zhangcatherine.com
CHOCOLATE CHIFFON CAKE - BAKING SENSE®
From baking-sense.com
CHOCOLATE CHIFFON CAKE | SOUTHERN LIVING
From southernliving.com
A ONE-BOWL CLASSIC CHOCOLATE POUND CAKE FOR YOUR VALENTINE'S …
From camillestyles.com
CHOCOLATE CHIFFON CAKE 巧克力戚风蛋糕 - ANNCOO JOURNAL
From anncoojournal.com
CHOCOLATE CHIFFON VALENTINE CAKE RECIPE
COCOA CHIFFON CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love