Chocolate Chip Chiffon Cake Recipe 45 Food

VANILLA CHIFFON CAKE RECIPE

Steps:

• Preheat oven to 325F.
• Sift the flour, sugar, baking powder, and salt into a bowl. Make a well and add the egg yolks, vegetable oil, water, and vanilla. Set aside.
• In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.
• Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.
• Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
• Pour into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
• Let cool completely upside down. Unmold and serve. Slice using a serrated knife.

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

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 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.

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.

JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
• Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
• Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
• Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
• To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

CHOCOLATE CHIFFON CUPCAKES

Steps:

• Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
• Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
• Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
• Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
• Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
• Frost with your favorite frosting.

SPAGO'S CHOCOLATE CHIFFON CAKE

Steps:

• NOTE: Recipe has been printed in various places with 3/4 cups of oil.
• Cake is softer but tends to sink in middle.
• Note: cake can also be made in a bundt pan.
• Position rack in center of oven and preheat oven to 350 degrees.
• Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
• Dust with flour, tapping out any excess flour.
• Set aside.
• Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
• Set aside.
• In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
• Turn speed to low and pour in the oil, water and vanilla.
• Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
• Remove bowl from machine.
• In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
• Start on medium speed and raise speed as peaks begin to form.
• Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
• With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
• Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
• Cool on a rack.
• To remove, run a sharp knife around the inside of the pan to loosen cake.
• Invert onto rack.
• Place 9-inch cardboard round on cake and invert cake onto round.

CHOCOLATE CHIFFON CAKE

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.

CHIFFON CAKE

Steps:

• Preheat oven to 325.
• Sift flour once, then measure, sift again with baking powder.
• Add sugar, salt and vanilla.
• Then make a well out of sugar and flour, add egg yolks, mazola oil, water, and grated orange rind.
• Then mix well with electric mixer.
• Place egg whites in bowl with cream of tartar, beat until egg whites stand in peaks, then pour flour mixture over egg whites a little at a time. Fold in with rubber or wooden spatula, Do Not beat just stir enough to mix.
• Bake in either layer cake or tube pan, if in tube pan bake at 325 for 70-70 minutes. If in layer pan bake at about 350 for about 45-50 minutes.
• Do Not Grease Pan.

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.

CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350 degrees.
• Grease (not oil) a 13 x 9 pan.
• In large bowl, combine first 9 ingredients.
• Mix well by hand or use a mixer at medium speed for about 3 minutes.
• Pour half of the batter (about 2 1/2 cups) into the prepared pan.
• In separate small bowl, combine the sugar and cinnamon.
• Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
• Repeat with remaining batter, sugar mixture, and chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.