Chocolate and Cream Chiffon Cake, after making the first one, it’s really easy, actually very easy to make the others. My very first one was a real disaster and right after I tried the pomegranate chiffon cake, a marvel. Then came the orange one and the apple chiffon cake, well, actually very well. Today, here is my chocolate and cream chiffon cake, ideal for birthdays, but also for a simple day like today, with a great desire for a soft and fluffy dessert that only this cake promises and delivers.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 480.71 (Kcal)
- Carbohydrates 55.52 (g) of which sugars 33.28 (g)
- Proteins 8.26 (g)
- Fat 28.00 (g) of which saturated 4.52 (g)of which unsaturated 13.26 (g)
- Fibers 5.13 (g)
- Sodium 82.53 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7/8 cup milk
- 2/3 cup peanut oil
- 1 1/2 cup sugar
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 6 eggs
- 1 packet cream of tartar
- 1 packet baking powder
- 1 cup fresh whipping cream
- 1 pinch salt
Tools
- Cake Pan chiffon cake
- Stand Mixer
- Spatula
Steps
First, take the eggs out of the fridge to use them at room temperature, separate the yolks from the whites, which are immediately placed in the stand mixer along with the cream of tartar and a pinch of salt, and start beating with the whisk attachment for a good 10 minutes. Once the egg whites are whipped to stiff peaks, remove them from the mixer and place them in a bowl. In the stand mixer (without needing to wash it), add the sugar with the yolks, mix well and gradually, while still beating, add the oil and milk. Sift the flour with the cocoa and baking powder, add them to the batter. Remove the whisk attachment and with the spatula, gradually add the whipped egg whites gently to avoid deflating the batter. Pour the batter into the chiffon cake pan with legs, bake at 338°F for 60 minutes, and if needed, an additional 5 minutes. Once the time is up, take it out of the oven and turn the chiffon cake pan upside down until completely cooled before removing it from the pan.
Place the cream in the stand mixer and start it with the whisk until whipped, add near the end a tablespoon of powdered sugar. Place the cream in a piping bag
decorate the chiffon cake only on the top side, the chiffon cake is so soft that it does not need to be soaked.
And here it is, believe me, a marvel and a delight the chiffon cake
How to decorate the chiffon cake?
Usually, chocolate chiffon cake is good as it is, but decorating it adds value and is certainly appreciated. Bring 1 cup of fresh whipping cream just to the point of boiling, remove from heat, and add 6 oz of dark chocolate chopped into flakes (dark chocolate chips will also work), stir vigorously with the whisk until you see the cream become chocolatey and shiny, before it cools, pour it to decorate the chiffon cake.
