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Chocolate chiffon cake. In a large bowl, combine flour, sugar, baking soda and salt. In a separate bowl, mix the yolks, oil, water and vanilla. Mix the wet ingredients into the dry ingredients.

Some may compare it to an angel food cake, but the chiffon has both egg yolks (adding even more moistness) and fat, while an angel food cake has neither. Both are baked in tube pans and left upside down. Chocolate Chiffon Cake: Separate the eggs while they are still cold.

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to prepare a special dish, chocolate chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

In a large bowl, combine flour, sugar, baking soda and salt. In a separate bowl, mix the yolks, oil, water and vanilla. Mix the wet ingredients into the dry ingredients.

Chocolate chiffon cake is one of the most popular of recent trending foods in the world. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Chocolate chiffon cake is something which I've loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have chocolate chiffon cake using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chocolate chiffon cake:

Get of Wet ingredients.
Take 3 of eggs (room temperature).
Prepare 1/4 cup of oil.
Make ready 6 tablespoon of warm coffee or water.
Get 1 teaspoon of vanilla extract.
Get of Dry ingredients.
Take 1 cup of all-purpose flour.
Prepare 2 tablespoon of cocoa powder (unsweetened).
Get 1/2 of +1/4 cup granulated sugar.
Make ready 1 teaspoon of baking powder.
Make ready Pinch of baking soda.
Make ready Pinch of salt.
Make ready of Chocolate Ganache.
Take 1 cup of cooking chocolate.
Get 1/2 cup of heavy cream.
Take of Cream Cheese frosting.
Take 1 cup of heavy cream.
Take 100 gms of cream cheese.
Take 1 teaspoon of vanilla essence or extract.
Make ready 1 tablespoon of powdered/ icing sugar.

Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.

Instructions to make Chocolate chiffon cake:

Separate the egg whites and egg yolk in two separate bowls. Add half of the sugar to the egg whites and beat using a beater till light and frothy. Now beat the egg yolks,oil and remaining sugar lightly using a whisk. Sieve the flour,cocoa powder, baking powder, baking soda, salt and add the egg yolk mixture to it. Mix using a spatula. Now add the egg white mixture in 2 batches and mix using a spatula. Don't over mix, else the mixture will deflate and the cake will not rise..
Pour in a greased baking pan and bake in a preheated oven@ 180 degrees C for 25-30 minutes. Check with a skewer if it comes out clean, cake is baked properly. Let it cool in the cake pan for 30 minutes, then demould it..
For the ganache, microwave or melt the Chocolate and cream using double boiler.mix together and keep aside to cool down completely..
In a fresh bowl, beat the cream, add the cream cheese and sugar and vanilla. Beat till soft peaks..
For assembling the cake, cut the cake into 2 or 3 layers Spread the cream cheese frosting all over between the layers and top. Pour the cooled ganache and let it drip if you want the dripping effect..
Decorate the cake as you like. If want to pipe roses, use the Ganche by refrigerating it for 3-4 hours. As I was in a hurry, I used these store bought meringues to decorate the cake..

The rich flavor of chocolate is right at home in this delicate chiffon cake. Not only does dark cocoa enhance the cake itself, it enriches the decadent cream filling inside. A dollop of lightly sweetened whipped cream on each slice balances the flavors and makes an elegant presentation. Chocolate chiffon gets a tasty makeover with a combination of finely chopped unsweetened chocolate and cocoa powder. A healthier and better tasting oil subs for the usual vegetable oil, and the method is simplified.

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