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Chocolate Chiffon Cake Recipe Video

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CottonSoft Chocolate Chiffon Cake {Updated Recipe!}
CottonSoft Chocolate Chiffon Cake {Updated Recipe!} from www.foodelicacy.com

Description

Chocolate chiffon cake is a light and airy cake with a rich chocolate taste. This cake is a combination of a sponge cake and a chiffon cake. It is made with an egg-based batter, cocoa powder, and vegetable oil, which makes it light, fluffy, and moist. The cake is usually baked in a tube pan and can be served with a variety of toppings, including cream, pudding, ice cream, and fresh fruit. The cake can also be made in a variety of sizes, from small individual cakes to large cakes for a party. This recipe video will show you how to make a delicious chocolate chiffon cake.

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs, separated
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract


For the topping:
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons melted butter
  • 1/4 teaspoon vanilla extract

Instructions


1. Preheat the oven to 325 degrees F. Grease a 10-inch tube pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, beat the sugar, oil, and egg yolks with an electric mixer until light and fluffy.
4. Add the buttermilk and vanilla extract and mix until combined.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the cake batter.
8. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10. To make the topping, whisk together the powdered sugar, cocoa powder, melted butter, and vanilla extract until smooth.
11. Spread the topping over the cooled cake and serve.

Notes

This cake can be served with a variety of toppings, such as whipped cream, ice cream, fresh fruit, and more. The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

This recipe yields 16 servings. Each serving contains approximately 260 calories, 7g of fat, 4g of protein, 44g of carbohydrates, and 1.5g of fiber.


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