Moms Chocolate Chiffon Cake Food

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 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.

COTTON-SOFT CHOCOLATE CHIFFON CAKE

Steps:

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

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.

MOM'S CHOCOLATE CAKE

Steps:

• In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes. , In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack., In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.

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.

MOM'S CHOCOLATE CAKE

Steps:

• Boil butter, crisco, and water in a sauce pan.
• Pour mixture over sugar, flour, and cocoa.
• Mix well but do not beat.
• Stir in remaining ingredients and pour into greased 9x13 pan.
• Bake for 20 minutes at 400°F.

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.

MY MOM'S CHOCOLATE CAKE

Steps:

• Combine sugar and flour in a large bowl.
• Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan.
• Pour chocolate mixture over flour and sugar mixture and stir well.
• Add buttermilk, beaten eggs soda and vanilla.
• Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes.
• While cake is baking, make frosting.
• Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes).
• Boil, then add confectioners sugar.
• Pour over hot cake, sprinkle with nuts, and let set for an hour or two.
• Serve and watch the smiles and requests for the recipe.

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.

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

MOM'S CHOCOLATE CHIFFON CAKE

Steps:

• Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
• Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
• In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
• Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
• Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
• Invert pan and cool. Ice with chocolate icing, if desired.