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CHOCOLATE CHIFFON CAKE

This cake is unlike any other- It is so light, chocolatey and moist.  I confess I have never made it but it is on my bucket list!

AT LAST! Angel Food Lightness + Butter Cake Richness + Real Chocolate Flavor!

Betty Crocker Cocoa “Chiffon”

Cocoa “Chiffon” is Biggest Cake News in 100 Years!

Really, a new type of cake . . . more exciting than any cake ever known before. This new Betty Crocker Cocoa Chiffon creation is indescribably lovely–good to eat. It keeps fresh amazingly long, too. That’s due to the surprise shortening. More tender than angel food–when made with SOFTASILK, the cake flour our Betty Crocker Staff recommends. Softasilk permits eggs and baking powder to exert their full rising action . . . gives amazing volume and delicacy. 

Betty Crocker Cocoa Chiffon

You can make it in any of the pans shown under STEP 3 below.

Important: This recipe is for SOFTASILK (The Betty Crocker) Cake Flour only. Using any other flour risks a failure.

LARGE CAKE
(16 to 20 Servings)

Preheat oven (see pan sizes and corresponding temperatures below). SIFT an ample amount of SOFTASILK Cake Flour onto a square of paper.

STEP 1 . . . STIR until smooth. Cool:

3/4 cup boiling water
1/2 cup cocoa

MEASURE (level measurements) and SIFT together into mixing bowl:

1 3/4 cups sifted SOFTASILK (spoon lightly into cup, don’t pack)
1 3/4 cups sugar
3 tsp. baking powder
1 tsp. salt

MAKE a well and add in order:

1/2 cup cooking (salad) oil such as Wesson or Mazola
7 unbeaten egg yolks (medium-sized)
the cooled cocoa mixture
1 tsp. vanilla
1/4 tsp. red food coloring, if desired

BEAT with spoon until smooth.

STEP 2 . . . MEASURE into large mixing bowl:

1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar

WHIP until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.

STEP 3 . . . POUR egg yolk mixture gradually over whipped egg whites–gently folding with rubber scraper just until blended. DO NOT STIR! Pour into ungreased pan immediately. Bake in:

10-in. tube, 4-in. deep–
325°–55 min., then
350°–10 to 15 min.

9x13x2-in. oblong–
350°–45 to 50 min.

. . . or until top springs back when lightly touched.

SMALLER CAKE
(8 to 10 Servings)

Preheat oven (see pan sizes and corresponding temperatures below). SIFT an ample amount of SOFTASILK Cake Flour onto a square of paper.

STEP 1 . . . STIR until smooth. Cool:

3/8 cup boiling water (1/4 cup plus 2 tbsp.)
1/4 cup cocoa

MEASURE (level measurements) and SIFT together into mixing bowl:

7/8 cup (3/4 cup plus 2 tbsp.) sifted SOFTASILK (spoon lightly into cup, don’t pack)
7/8 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt

MAKE a well and add in order:

1/4 cup cooking (salad) oil such as Wesson or Mazola
4 unbeaten egg yolks (medium-sized)
the cooled cocoa mixture
1/2 tsp. vanilla
1/8 tsp. red food coloring, if desired

BEAT with spoon until smooth.

STEP 2 . . . MEASURE into large mixing bowl:

1/2 cup egg whites (4 whites)
1/4 tsp. cream of tartar

WHIP until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.

STEP 3 . . . POUR egg yolk mixture gradually over whipped egg whites–gently folding with rubber scraper just until blended. DO NOT STIR! Pour into ungreased pan immediately. Bake in:

8x8x2-in. or 9x9x2-in. square–350°–30 to 35 min.
5x10x3-in. loaf–325°–50 to 55 min.
9-in. tube, 3 1/2-in. deep–325°–50 to 55 min.

. . . or until top springs back when lightly touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong or loaf pans on two other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Delicious uniced!

  

Forget Those Calories,  is another great link for this recipe - step by step guide

 

Nigella's Chocolate Chiffon Cake Recipe

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch of salt
1 ¼ cups sugar
½ cup cooking oil
5 large eggs
1 teaspoon vanilla
1 cup water
½ teaspoon cream of tartar
2 tablespoons unsweetened cocoa

Method

1. Sift flour, cocoa, sugar, bicarb, baking powder, salt and 2 teaspoons of cream of tartar together.
2. Separate eggs and mix together, egg yokes, water, vanilla and oil, beat this with a fork and add to dry ingredients, mix well and set aside.
3. Beat egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky.
4. Pour the batter mixture into the middle of the egg white mixture and gently fold two together. Do not beat! (it should look like chocolate mousse)
5. Place in oven for 1 hour at 160C
6. Cool in pan upside down (hang the cake), when cool then turn out to ice. (do not grease pans!!)
7. Icing: Mix 1 pkt icing sugar, 125 grams butter, 2 tablespoons cocoa (heaped), milk/cream cheese (to make a nice soft icing)

 Happy up-cycling and baking!