Chocolate Chiffon Cake
Yield
16 SERVINGS.Prep
25 minCook
65 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cocoa powder
|
|
| ¾ | cup |
water
boiling |
|
| 1 ¾ | cups |
cake flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| 7 | large |
eggs
separated |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
cream of tartar
|
|
| Chocolate glaze | |||
| 6 | ounces |
chocolate chips
semi sweet |
|
| ¼ | cup |
butter
or margarine |
|
| 2 | tablespoons |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cocoa powder
|
|
| 177 | ml |
water
boiling |
|
| 414 | ml |
cake flour
|
|
| 414 | ml |
sugar
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 7 | large |
eggs
separated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
cream of tartar
|
|
| Chocolate glaze | |||
| 173.4 | ml/g |
chocolate chips
semi sweet |
|
| 59 | ml |
butter
or margarine |
|
| 3E+1 | ml |
light corn syrup
|
|
Directions
Move oven rack to lowest position.
Heat oven to 325℉ (160℃).
Stir cocoa and boiling water until smooth, cool 20 minutes.
Mix flour, sugar, baking soda and salt in bowl.
Make a well and add, in this order: oil, egg yolks, cocoa mixture and vanilla.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over egg white mixture, folding gently with rubber spatula just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake 60 to 65 minutes or until top springs back when touched lightly.
Invert pan on heatproof funnel or bottle immediately until cake is completely cool.
Remove from pan.
Prepare Chocolate Glaze, spread over top of cake.
CHOCOLATE GLAZE:
Heat all ingredients over low heat, stirring constantly, until chocolate is melted; cool slightly.
