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.
CHOCOLATE CHIFFON CAKE
This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.
Provided by P48422
Categories Dessert
Time 55m
Yield 1 ten inch cake
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6
SPAGO'S CHOCOLATE CHIFFON CAKE
I adopted this recipe in a whirlwind zaar adoption in September 2006. I haven't myself made it but I will update the description as soon as I do. Absolutely the best chocolate cake
Provided by bmxmama
Categories Dessert
Time 55m
Yield 1 9inch round cake
Number Of Ingredients 11
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.
SPAGO'S CHOCOLATE CHIFFON CAKE
All of the Chiffon Cake recipes I had been finding use a tube pan. I really wanted a spongy cake without the hole in the center. This fabulous cake was featured on Good Morning America as the base cake layer for their Chocolate Craqueline Mousse Cake by Wolfgang Puck. As always- lover-ly!
Provided by That Napa Chicken R
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Equipment Needed:.
- two 8- or 9-inch round cake pans
- sifter
- electric mixer with 2 large bowls
- rubber spatula
- 9-inch cardboard round
- Cake Recipe:.
- Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside.
- Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer.
- In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth 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 pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake!
- Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it.
- Note:.
- There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.
CHOCOLATE LOVER'S CHIFFON CAKE
Whenever there's a special occasion at our house, this cake is always requested-it is guaranteed to satisfy a craving for chocolate!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 602 calories, Fat 35g fat (16g saturated fat), Cholesterol 206mg cholesterol, Sodium 464mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 2g fiber), Protein 8g protein.
MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE
This recipe was originally posted by Mean Chef, a terrific pastry chef and talented cook. I first tried this recipe when, looking for a challenge, I asked for unusual recipes using chocolate chips. This was Mean's recommendation, and indeed it is beautiful. I made it for my FIL's birthday a few years ago, and everyone loved it. Source: Fine Cooking Magazine.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 19
Steps:
- To prepare the almond crunch topping--Heat the oven to 325°F.
- Have ready an ungreased nonstick baking sheet.
- In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
- Stir in the nuts until they're evenly coated.
- Sprinkle the sugar over the nuts and stir the mixture.
- Spread the nuts in a single layer onto the baking sheet.
- Bake for 5 minute.
- Stir the nuts with a wooden spoon to loosen them from the baking sheet.
- Bake until golden, another 5 to 8 minute.
- Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
- The nuts will become crisp as they cool.
- Set aside.
- To prepare the cake--Heat the oven to 325°F.
- Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
- In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
- In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
- Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
- Beat the mixture on medium speed until smooth and thick, at least 3 minute.
- Fold in the reserved chocolate chips.
- Set aside.
- In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
- Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
- Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
- at a time, and beat the mixture until soft peaks form.
- With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
- Gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the tube pan, spreading it evenly.
- Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
- Any cracks that form on the top should look dry.
- Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
- Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
- Remove the cake from the pan and slide it onto a serving plate.
- To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
- Set aside 2 Tbs.
- of the glaze.
- Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
- Cover the top of the cake with the prepared almonds.
- Drizzle the reserved glaze over the almonds.
CHOCOLATE CHIFFON CAKE
This is the most delicious chocolate cake you could ever taste, its so easy to make, one of the many specialities i learned from my mother in law....
Provided by reyhana
Categories Dessert
Time 55m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 10
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.
More about "spagos chocolate chiffon cake food"
SPAGO CHOCOLATE: BERGIN, MARY, GETHERS, JUDY, RICHARDSON
From amazon.com
Reviews 19Format HardcoverAuthor Mary Bergin, Judy Gethers
CHOCOLATE CHIFFON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE CHIFFON CAKE - BAKING SENSE®
From baking-sense.com
CHOCOLATE CHIFFON CAKE - CATHERINE ZHANG
From zhangcatherine.com
SPAGO'S CHOCOLATE CHIFFON CAKE (KITCHENPC)
From kitchenpc.com
CHOCOLATE ORANGE CHIFFON CAKE RECIPE | FOOD GYPSY
From foodgypsy.ca
CHOCOLATE CHIFFON CAKE | FOOD TO LOVE
From foodtolove.co.nz
CHIFFON - PURATOS
From puratos.com
SPAGO'S CHOCOLATE CHIFFON CAKE RECIPE - TEXTCOOK
From textcook.com
SPAGO | ORDER ONLINE
From spago.ca
52 BEST CHOCOLATE CHIFFON CAKE IDEAS - PINTEREST
From pinterest.ca
CHOCOLATE CHIFFON CAKE – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
CHOCOLATE CHIFFON CAKE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
CHOCOLATE CHIFFON CAKE – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
CHOCOLATE CHIFFON CAKE チョコレートシフォンケーキ • JUST ONE …
From justonecookbook.com
SPAGO'S CHOCOLATE CHIFFON CAKE RECIPE - TEXTCOOK
From textcook.com
CHOCOLATE CHIFFON CAKE • MOCHI FOODS • FINEST MOCHI MIXES
From mochifoods.com
CHOCOLATE CHIFFON CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
SHOP | SPAGO
CHOCOLATE CHIFFON CAKE - COOL FOOD DUDE
From coolfooddude.com
CHOCOLATE CHIFFON CAKE | SOUTHERN LIVING
From southernliving.com
CHOCOLATE CHIFFON CAKE | CANADIAN LIVING
From canadianliving.com
CHOCOLATE CHIFFON CAKE – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
CHOCOLATE CHIFFON CAKE 巧克力戚风蛋糕 - ANNCOO JOURNAL
From anncoojournal.com
CHOCOLATE CHIFFON CAKE * - GO FOOD
From gofoodfood.cc
SPAGO CHEESECAKE! EASY TO MAKE & A GREAT CHEESECAKE TO ENJOY!
From bakesforbreastcancer.org
CHOCOLATE CHIP CHIFFON CAKE - BROWN EYED BAKER
From browneyedbaker.com
ORDER ONLINE | ITALIAN CUISINE - SPAGO
CHOCOLATE CHIFFON CAKE I 20CM – BAKES SAIGON
From bakes-saigon.com
COTTON-SOFT CHOCOLATE CHIFFON CAKE {UPDATED RECIPE!}
From foodelicacy.com
CHOCOLATE CHIFFON CAKES | MISS CHINESE FOOD
From misschinesefood.com
WHAT'S THE DIFFERENCE BETWEEN CHIFFON CAKE AND SPONGE CAKE?
From southernliving.com
CHOCOLATE CHIFFON CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CHIFFON CAKE - PARIS CHEZ SHARON
From parischezsharon.com
CHOCOLATE CHIFFON CAKE - BAKING BITES
From bakingbites.com
THE CHOCOLATE CHIFFON CAKE - ALIZ FOODS
From alizfoods.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