Basic Chocolate Chiffon Cake Recipe – Chocolate Chiffon Cake Recipe

Basic Chocolate Chiffon Cake Recipe with step by step photos. How to make Basic Chocolate Chiffon Cake ? Also know difference between sponge and chiffon cakes. There is a thin line between sponge cakes and chiffon cakes. Both are airy and soft however sponge cakes do not contain fats / shortening. Whereas chiffon cake consist of shortening like butter. Traditionally sponge cakes consists no shortening. But nowadays people add shortening to sponge cakes so that it becomes soft and doesn’t taste too dry. I prefer chiffon cakes as they are airy, soft, spongy and moist. Once you make this cake your house will be full of aroma…

This sinful Chocolate Chiffon Cake is just delicious. Try making this cake and I bet it will get vanished in seconds.I was planning to make a chocolate sponge cake but landed up making chiffon cake. Don’t ask where I learned and how I know the difference may be I was a baker in my past life ;)….. because I don’t have any training’s for baking Or cooking.

Baking comes naturally to me I make so many varieties of cakes. Later I google and check what kind of cake I made that’s me 🙂 weird right. Any normal person would see the recipe and then make… I make the recipe and then try to match and check what I made.

I love chocolates and my hubby doesn’t (: ….. But I was surprised when he loved this chocolate chiffon cake. I just tasted the cake and I don’t know where it disappeared. We got some guests at our house the kid’s ate them all one by one. Planning to make some more soon. It takes effort to make but it’s worth it.

Looking forward to make some more chiffon cakes in other flavors. Have fallen in love with the texture and taste of this cake. Challenge would be to make eggless cake this way. It would be difficult but not impossible.

Let’s make basic chocolate chiffon cake step by step:

1. Preheat oven at 180°C for fifteen mins before baking. Grease a round pan and dust some flour over it. Tap excess flour if any. Sift all dry ingredients like cocoa powder, flour, salt, baking powder, cinnamon powder and coffee powder. Place it aside.

2. With the help of beater beat egg whites until soft peaks are formed. Best way to find if it’s done is when you reverse the pan it shouldn’t fall off. Be careful not to over beat the whites.

3. Now time to beat the egg yolks separately until yolks are double their size.

4. Beat butter with brown sugar until light and fluffy. Add milk and beat again.

5. Put the beaten egg yolks. Again beat until all are nicely incorporated.

6. Fold in the sifted flour into batches of three. If you feel the batter is dry add little milk. Put vanilla essence.

7. Once they all combined nicely gently fold the beaten egg whites. Please don’t over mix it should appear like mousse. Pour the batter into greased pan. Bake at 180°C for 30-35 mins Or until skewer comes out clean.

8. Allow the cake to cool down. Unmould the cake gently. Serve warm Or chilled with a cup of tea.

You could check some of the eggless cakes have tried so far Eggless Tresleche Cake, Eggless Cardamom Cream Cake and Eggless Christmas Fruit Cake.

Basic Chocolate Chiffon Cake recipe details listed below:

Basic Chocolate Chiffon Cake

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Basic Chocolate Chiffon cake is airy, spongy and easy to make.

Author: [email protected]

Recipe type: Desserts, Sweets

RecipeCuisine: International Cuisine

Serves: 10-12

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 3 eggs (yolks and whites separated)
• ½ cup butter
• 2 tbsp milk
• 150 gms flour
• 125 gms brown sugar
• 2 tbsp dark cocoa powder ( I used cadbury brand)
• a pinch of salt
• 1 t/s baking powder
• 1 tbsp vanilla extract Or essence
• 1 tbsp strong coffee powder Or espresso
• 1 t/s cinnamon powder

How to make the recipe?

1. Preheat oven at 180°C for fifteen mins before baking. Grease a round pan and dust some flour over it. Tap excess flour if any. Sift all dry ingredients like cocoa powder, flour, salt, baking powder, cinnamon powder and coffee powder. Place it aside.
2. With the help of beater beat egg whites until soft peaks are formed. Best way to find if it's done is when you reverse the pan it shouldn't fall off. Be careful not to over beat the whites.
3. Now time to beat the egg yolks separately until yolks are double their size.
4. Beat butter with brown sugar until light and fluffy. Add milk and beat again.
5. Put the beaten egg yolks. Again beat until all are nicely incorporated.
6. Fold in the sifted flour into batches of three. If you feel the batter is dry add little milk. Put vanilla essence.
7. Once they all combined nicely gently fold the beaten egg whites. Please don't over mix it should appear like mousse. Pour the batter into greased pan. Bake at 180°C for 30-35 mins Or until skewer comes out clean.
8. Allow the cake to cool down. Unmould the cake gently. Serve warm Or chilled with a cup of tea.

Notes

1. It's important that yolks and egg whites are separated rightly.
2. One things you got to be careful is not over-mix the egg whites while folding in the cake.
3. Once your cake starts leaving the edges of your pan that means it's almost done. 4. Do a skewer check before you remove the cake.
5. If your cake is browning too much from top then cover with a foil.

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