CHOCOLATE CHIFFON CAKE WITH WHIPPED CREAM FROSTING
Chocolate chiffon cake with whipped cream frosting - chocolatey chiffon cake that's light as air frosted with whipped vanilla cream that's equally light and fluffy!
Provided by Jolina
Categories Dessert
Time 4h
Number Of Ingredients 18
Steps:
- Pre-heat your oven to 325F and line the bottom of 3 9-inch round pans with parchment paper. Do not grease.
- In a large bowl, whisk 1 3/4 cups sifted cake flour, 1 1/4 cups granulated sugar, 1/2 cup Dutch processed cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt until combined. Set aside.
- In a medium bowl, whisk 3/4 cup coffee, 1/2 cup canola oil, 5 egg yolks and 1 teaspoon vanilla extract until smooth and thoroughly incorporated. Add to your flour mixture and whisk until smooth. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 8 egg whites and 1/2 teaspoon cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add 1/4 cup sugar. Beat until the egg whites are very stiff and dry - the egg whites should be on the brink of losing their shine.
- Fold your egg whites into your batter in thirds. Gently fold until each addition is incorporated.
- Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
- Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes. Then unmold and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 407 kcal, Carbohydrate 44 g, Protein 4 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 59 mg, Sodium 143 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
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 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.
FLUFFY FROSTING
This is an amazing fluffy, delicious frosting. It pipes out beautifully, and holds it's shape. The flavor tastes like marshmallow whipped cream. Be sure to whip the hot sugar syrup with the egg whites for a considerable amount of time, about 8-10 minutes (on a Kitchenaid stand mixer) for the best results. I'm sure this would be excellent on any flavor of cake, but it is fabulous on chocolate cake and probably be great on red velvet.
Provided by Sugar Fairy
Categories Dessert
Time 15m
Yield 24 cupcakes, or 2 9-inch layers frosted and filled, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
- Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.
FLUFFY CHOCOLATE FROSTING
All purpose chcolate frosting from the "Cake Mix Doctor" Makes enough to frost a 2 layer cake or 30 cupcakes.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the cocoa in a mixing bowl and pour the boiling water over it. Stir with a wooden spoon until well mixed.
- Add the butter and beat at low speed until well mixed, about 30 seconds.
- Add sugar and vanilla and beat in at low speed.
- Increase speed to medium and beat until light and fluffy.
Nutrition Facts : Calories 813.2, Fat 32.5, SaturatedFat 19.4, Cholesterol 81.3, Sodium 273.5, Carbohydrate 130.6, Fiber 3.6, Sugar 117.6, Protein 3.9
FLUFFY VANILLA FROSTING
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
More about "chocolate chiffon with fluffy vanilla frosting food"
CHOCOLATE CHIFFON CAKE WITH VANILLA FROSTING - THE …
From thesaffronplatter.com
Servings 15Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 10 mins
CHOCOLATE CHIFFON CAKE (WITH FROSTING) - THE SHORTCUT …
From centslessdeals.com
Ratings 3Calories 501 per servingCategory Dessert
CHOCOLATE CHIFFON CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory DessertCalories 371 per serving
MY SECRET, LESS-SWEET FLUFFY VANILLA FROSTING - RECIPETIN EATS
From recipetineats.com
FLUFFY VANILLA CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
DARK CHOCOLATE CHIFFON CAKE WITH FLUFFY ROSEWATER FROSTING ...
From sweetapolita.com
CHOCOLATE CHIFFON CAKE - FOOD NEWS
From foodnewsnews.com
VANILLA WHIPPED CREAM FROSTING - INQUIRING CHEF
From inquiringchef.com
ANGEL FOOD CAKE WITH CHOCOLATE FROSTING - FLOUR ARRANGEMENTS
From flourarrangements.org
FLUFFY VANILLA CAKE WITH WHIPPED VANILLA BEAN FROSTING ...
From sites.google.com
VANILLA CHIFFON CAKE + TIPS FOR THE PERFECT CHIFFON BAKE ...
From foodelicacy.com
FOOD PORN THURSDAY // DARK CHOCOLATE CHIFFON CAKE - DARING ...
From daringcoco.com
DARK CHOCOLATE CHIFFON CAKE WITH FLUFFY ROSEWATER FROSTING ...
From sites.google.com
HOMEMADE FLUFFY CHOCOLATE CHIFFON CUPCAKES [EASY RECIPE ...
From reddit.com
BEST ANNA OLSON'S BEST-EVER CAKE RECIPES RECIPES, NEWS ...
From foodnetwork.ca
WHIPPED CHOCOLATE BUTTERCREAM FROSTING - CAKES MANIA
From cakesmania.net
FLUFFY CHOCOLATE FROSTING - THE PKP WAY
From thepkpway.com
CHIFFON FROSTING - RECIPES - COOKS.COM
From cooks.com
DARK CHOCOLATE CHIFFON CAKE WITH FLUFFY ROSEWATER FROSTING ...
From fancyflours.com
10 BEST FLUFFY VANILLA FROSTING RECIPES - YUMMLY
From yummly.com
WHAT FROSTING DO YOU PUT ON ANGEL FOOD CAKE ... - CAKE ...
From cakedecorist.com
FLUFFY WHIPPED CREAM FROSTING : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
LIGHT AND FLUFFY CHOCOLATE CAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SOFT & FLUFFY MELT IN YOUR MOUTH CHOCOLATE CREAM CHIFFON ...
From annakblog.com
CHOCOLATE CAKE WITH FLUFFY FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CHIFFON CAKE WITH WHIPPED CREAM FROSTING ...
From pinterest.com
FLUFFY CHOCOLATE FROSTING - FOODGED
From foodged.com
CHOCOLATE CHIFFON CAKE WITH KAHLUA BUTTERCREAM FROSTING
From veenaazmanov.com
DARK CHOCOLATE CHIFFON CAKE WITH FLUFFY ROSEWATER FROSTING ...
From pinterest.ca
CHOCOLATE CHIFFON CUPCAKES + VANILLA BUTTERCREAM FROSTING
From mamalit.wordpress.com
LIGHT AND FLUFFY CHOCOLATE CAKE - THERESCIPES.INFO
From therecipes.info
DELISH & FLUFFY CHOCOLATE FROSTING - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST CHIFFON CAKE FROSTING RECIPES - YUMMLY
From yummly.com
FLUFFY VANILLA FROSTING - CREATE THE MOST AMAZING DISHES
VANILLA CHIFFON CAKE - BAKING SENSE®
From baking-sense.com
CHOCOLATE CHIFFON CAKE WITH WHIPPED CREAM FROSTING ...
From pinterest.com
CHOCOLATE CHIFFON CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
From annakblog.com
DARK CHOCOLATE CHIFFON CAKE WITH FLUFFY ROSEWATER FROSTING ...
From sweetapolita.com
DARK CHOCOLATE CHIFFON CAKE WITH FLUFFY ROSEWATER FROSTING ...
From pinterest.ca
CHOCOLATE CAKE WITH CLASSIC CHOCOLATE BUTTERCREAM FROSTING
From foodelicacy.com
CHOCOLATE CHIFFON CAKE - THE SPRUCE EATS
From thespruceeats.com
FLUFFY VANILLA FROSTING RECIPE - TARA TEASPOON
From tarateaspoon.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