Chocolate Chip Chiffon Cake Food

CHOCOLATE CHIFFON CAKE

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.

CHOCOLATE CHIFFON CAKE

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.

CHOCOLATE CHIP CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
• Make a well in the center of the sifted ingredients and add the following, in this order: vegetable oil, egg yolks, water, and vanilla extract. Whisk together the ingredients in the well, then slowly start whisking in the dry ingredients, working from the center outward, until you have a smooth mixture.
• In a large mixing bowl, beat the egg whites with the cream of tartar on medium speed until frothy, then increase speed to high and whip until stiff peaks form.
• Pour the egg yolk mixture VERY gently and gradually, a small amount at a time, over the egg whites, folding until completely blended. (It is very important to be very patient during this part of the process so you do not totally deflate the egg whites, it can take up to 15 minutes or so to incorporate all of the egg yolk mixture.) Gently fold in the grated chocolate. Pour batter into an ungreased tube pan and smooth the surface.
• Bake for 55 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 10 minutes.
• Remove from the oven and cool the cake upside down until completely cool, then remove from the pan and transfer to a serving platter. The cake can be stored at room temperature, wrapped well in plastic wrap, for up to 5 days.

CHOCOLATE CHIFFON CUPCAKE

Steps:

• Preheat oven to 325 degrees F.
• Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
• In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
• Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
• Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
• Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

CHOCOLATE CHIP CHIFFON CAKE RECIPE - (4/5)

Steps:

• Whip egg whites until the whites are very stiff. Mix all other ingredients together. Pour the egg yolk mixture over egg whites. Circulate air with a spatula. Preheat the oven to 325° for 55 minutes, then bake at 350° for 15 minutes.

COTTON-SOFT CHOCOLATE CHIFFON CAKE

Steps:

• Preheat oven to 170°C (338°F). Position an oven rack to the lowest in the oven.

MOCHA CHIP ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
• In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
• Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
• Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.

CHOCOLATE CHIFFON CAKE

Steps:

• Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need an 8" (20 cm) chiffon cake pan. If you have a different size pan, please read this post to adjust the ingredients.
• In a bowl, combine cake flour (80 g, ⅔ cup), baking powder (5 g, 1 ¼ tsp), and Dutch-processed cocoa powder (40 g, ½ cup) and mix well with a fork/whisk.
• Separate 5 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
• Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it's okay if the egg whites are partially frozen). In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
• Beat the egg yolks.
• Add granulated sugar (65 g, ⅓ cup). Whisk vigorously until it's a creamy pale yellow color.
• Add the oil (60 ml, ¼ cup) and beat to combine with the whisk.
• Add the milk (90 ml, ⅓ cup +1 ½ Tbsp) and vanilla (5 ml, 1 tsp) and combine well.
• Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.
• Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).
• Take out the bowl of egg whites and set your stand mixer with a whisk attachment.
• Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.
• Gradually add granulated sugar (65 g, ⅓ cup) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.
• To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: I usually pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.
• Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.
• Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.
• Take another third and repeat the process.
• Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.
• The consistency should look like this when you lift the whisk. Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.
• From 6-8 inch high, pour the batter into the ungreased 20-cm (8-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.
• Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 340ºF (170ºC) for 35-40 minutes (40 minutes for my oven).
• When it's done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.
• Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.
• Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.
• Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake (I use a large/long spatula for outside and bottom and a small spatula for around the inner tube). I used to use a knife, but the tip of the knife tends to poke the cake while moving around, so I stopped using it.
• Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.
• Invert the cake onto a plate or cake stand. Chiffon cake is served "upside-down", the flat bottom side being on top.

CHOCOLATE CHIFFON CAKE WITH WHIPPED CREAM FROSTING

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.

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.

MOCHA CHIP CHIFFON CAKE

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat oven t 325°.
• You will need a 10 x 4 inch tube pan; it must NOT be a nonstick pan and it must be the kind made in two pieces-the bottom and tube in one piece and the sides in a separatepiece; do NOT butter the pan.
• On a board, with a heavy knife, cut the chocolate into small pieces; aim for pieces ¼ inch in diameter; do not leave any pieces larger than ¼ inch, because this is a very light cake and larger pieces might sink to the bottom; set aside.
• In a large mixing bowl, sift together the flour, 1 ¼ cup sugar, instant coffee, baking powder, and salt.
• With a rubber spatula make a wide well in the middle of the dry ingredients.
• Add, in the following order, without mixing, the oil, egg yolks, Kahula, water, and vanilla.
• With a large strong wire whisk, beat the ingredients until smooth.
• Remove the whisk and with a rubber spatula stir/fold in the chopped chocolate; set aside.
• In the large bowl of an electric mixer, beat the whites until foamy, add the cream of tartar, and beat at high speed until the whites hold a soft shape.
• Decrease speed to medium and gradually add the remaining ½ cup sugar.
• Then, on high speed again, beat until the whites hold a straight and stiff peak when the beaters are withdrawn.
• For the recipe the whites should be stiffer than for most; when the whites are firm, beat for 1 minute more to be sure.
• That should make them just right; more beating than that might make them too dry.
• Use a large-size rubber spatula-in three additions, fold about ¾ of the yolk mixture into the whites, without being too thorough (without being even a bit thorough).
• Then fold the whites into the remaining yolk mixture, this time being thorough enough to just barely incorporate the mixtures.
• Gently pour the batter into the cake pan and gently smooth the top if necessary.
• Bake for 1 hour and 10-15 minutes, until the top springs back when pressed gently with a fingertip; the top will crack during baking-it is ok.
• Immediately turn the pan over and hang it upside down over the neck of a narrow bottle (even if your pan has a raised tube in the middle or three little feet on the sides, they probably will not raise the cake enough to keep it off the counter top).
• When the cake is completely cool, remove it from the pan as follows-you will need a sharp knife with a firm blade about 6 inches long; insert knife between the cake and the rim in order not to cut into the cake.
• With short up and down motions, saw all around the cake, continuing to press the blade against the side of the pan; then cut around the tube.
• Remove the sides of the pan by pushing up on the bottom of the pan; then, carefully cut the bottom of the cake away from the pan, still pressing against the pan.
• Cover the cake with a wide, flat cake plate, turn the cake and plate over, and lift off the bottom of the pan, leaving the cake upside down.
• Sprinkle with powdered sugar through a fine strainer.
• Use a serrated knife and a sawing motion to slice the cake without squashing it.