Chocolate Chiffon Cake is a fluffy, yet moist cake, where we use vegetable oil as its liquid base instead of heavier ingredients like butter or milk.
Author: Meghalee Das
Recipe type: Dessert
Serves: 15
Ingredients
For cake:
Plain Flour: 2 cups
Unsweetened Cocoa Powder: ¼ cup
Baking powder: 2 tsp
Baking soda: ¼ tsp
Salt: ½ tsp
Egg yolks: 6
Egg whites: 7
Vegetable oil: ½ cup
Freshly brewed coffee: 1 cup, room temperature
Vanilla extract: 1 ½ tsp
Sugar: ¾ cup
For frosting:
Icing/powdered sugar: 4 cups
Vegetable shortening: ½ cup
Unsalted butter: ½ cup
Vanilla extract: 1 tsp
Milk: ¼ cup
Method
For cake:
Preheat oven at 350 degrees F. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
Whisk egg yolks till they are creamy and pale colored. Add oil, coffee and vanilla to it and mix well.
Whisk egg whites till they start thickening. Now gradually add sugar till they form soft peaks but not too stiff.
Mix egg yolk mixture with the sifted dry ingredients. And then fold in the egg white mixture in 2 to 3 stages.
Pour the cake batter into an ungreased cake pan and tap the pan gently to get rid of air bubbles. Bake for 35 minutes or till a toothpick inserted comes clean.
If you use a tube pan, then bake the cake at 325 degrees F for 55 to 60 min.
For frosting:
While the cake bakes, whisk together the ingredients of the frosting. You can also cover it and store it in the fridge for up to 10 days. Just whisk it again before using to make it fluffy.
Once the cake cools completely, spread the icing/frosting over the cake with an offset spatula. If you want layers, cut the cake in the middle into two equal halves and spread some icing in between the top and bottom layer.
You can mix a few drops of food coloring in the frosting and make designs like roses, shells or leaves using a piping bag and the appropriate frosting tips.
Recipe by The Saffron Platter at https://thesaffronplatter.com/966-chocolate-chiffon-cake.html