Chocolate Chip Chiffon Cake Food

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 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 CHIFFON VALENTINE CAKE

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.

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.

SPICE CHIFFON CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 325°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.
• In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.
• In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
• Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
• Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
• Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

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.

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 WITH CHOCOLATE FROSTING

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.

CHOCOLATE LOVER'S CHIFFON CAKE

Steps:

• Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
• Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
• Preheat oven to 325°F.
• Sift flour with sugar, soda and salt in large bowl; make well in center.
• Pour in oil, yolks and vanilla and cocoa.
• With wooden spoon, beat just until smooth.
• Sprinkle cream of tartar over egg whites and beat on high speed.
• Beat until very stiff peaks form when beater is slowly raised.
• Do not underbeat.
• Pour batter over whites.
• With whisk, and an under-and-over motion, gently fold to combine.
• Turn into ungreased 10-inch tube pan.
• Bake 60-65 minutes, until top springs back when pressed with finger.
• Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
• With spatula, loosen cake; remove.
• Cool on rack.
• Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
• With mixer beat until stiff; refrigerate.
• Sprinkle gelatin over 2 tbsp cold water to soften.
• Heat, stirring, over hot water to dissolve; cool.
• Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
• With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
• With spoon carefully remove cake from this area.
• Reserve 1-1/2 cups of the crumbled cake you just removed.
• Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
• Use to fill cavity.
• Replace top.
• Mix 1/2 cup filling with reserved crumbled cake.
• Use to fill center hole.
• Frost top and side of cake with remaining filling.
• Refrigerate until serving.

FLUFFY CHIFFON CAKE

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
• Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
• Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.

BROOKLYN BLACKOUT CAKE

Steps:

• In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
• In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
• Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
• Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
• Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
• Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
• Cut the cold butter into ½-inch pieces. Let it come to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
• Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
• Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
• Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
• In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
• While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate large bowl, whisk together the sour cream and eggs.
• Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
• Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
• Frost the cake with the Dark Chocolate Pudding Buttercream.

CHOCOLATE LOVER'S CHIFFON CAKE

Steps:

• Place egg whites in a large bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool. , Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For filling, in a large bowl, combine all ingredients until smooth; refrigerate for 1 hour. , Beat until stiff peaks form. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator.

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.