Chocolate chiffon cake is a wonderfully light and airy dessert, combining the richness of chocolate with the delicate texture of chiffon cake. This cake stands out due to its soft, fluffy crumb, achieved by folding whipped egg whites into a batter that¡¯s leavened with baking powder. It¡¯s perfect for special occasions or as a treat to impress guests. The chocolate flavor is rich but not overpowering, making it an ideal balance for those who love a smooth, decadent dessert without the heaviness of a traditional chocolate cake. Paired with whipped cream or your favorite frosting, this cake is as elegant as it is delicious.
INGREDIENTS:
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? 2 cups cake flour
? 1 ? cups sugar, divided
? 1 tablespoon baking powder
? ? teaspoon salt
? 7 large eggs, separated
? ? cup vegetable oil
? ? cup water
? ? cup unsweetened cocoa powder
? 1 teaspoon vanilla extract
? ? teaspoon cream of tartar
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INSTRUCTIONS:
list of 9 items
1. Preheat the oven to 325¡ãF (163¡ãC). Have an ungreased 10-inch tube pan ready.
2. Sift together the dry ingredients: In a large bowl, sift the cake flour, 1 cup of sugar, baking powder, salt, and cocoa powder. Set aside.
3. Prepare the wet ingredients: In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth.
4. Combine the wet and dry ingredients: Gradually mix the wet ingredients into the flour mixture until smooth and well incorporated.
5. Beat the egg whites: In a clean, grease-free bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed. Gradually add
the remaining ? cup of sugar and continue beating until stiff peaks form.
6. Fold in the egg whites: Gently fold the beaten egg whites into the chocolate batter in three additions. Be careful not to deflate the mixture.
7. Bake: Pour the batter into the ungreased tube pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Once baked, immediately invert the pan and let the cake cool completely in the pan upside down.
9. Release and serve: Once cooled, use a knife to loosen the edges and gently remove the cake from the pan. Serve plain, dusted with powdered sugar, or
with your favorite frosting or whipped cream.
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Enjoy your light and airy Chocolate Chiffon Cake!
