Chocoholic's Deep Dark Dream Chiffon Cake

You can never have too many hor d'oeuvre recipes, so give Chocoholic's Deep Dark Dream Chiffon Cake a try. This recipe serves 16. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 331 calories. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. A mixture of cocoa, vegetable oil, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so tasty. 14 people found this recipe to be yummy and satisfying. With a spoonacular score of 13%, this dish is rather bad. Dark Chocolate Chiffon Cake, Deep Dark Chocolate Cake, and Deep Dark Chocolate Cake are very similar to this recipe.

Servings: 16

 

Ingredients:

1 cup all purpose flour

2 teaspoons baking powder

1/4 cup butter

2 tablespoons butter

3 1/2 ounces 80%% dark Belgium chocolate (cut into small pieces)

1/4 cup dark cocoa

1/4 cup or more 35%% cream

1/2 cup 35%% cream

1/4 teaspoon cream of tartar

3/4 dark Dutch cocoa

6 egg whites

5 egg yolks beaten

2 cups icing sugar

1/2 teaspoon salt

1 cup sugar

cup sugar

1/2 teaspoon vanilla

cup vegetable oil

2/3 cup boiling water

Equipment:

hand mixer

mixing bowl

skewers

oven

double boiler

microwave

wooden spoon

knife

Cooking instruction summary:

  1. Cake:
  2. In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.
  3. In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.
  4. In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.
  5. Make a well in the dry ingredients.
  6. Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
  7. Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
  8. Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.
  9. Filling:
  10. With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream. Mix and add more cream to obtain the desired texture.
  11. Topping:
  12. In a double boiler or microwave bring the cream to just below the boiling point. Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.
  13. Assembly:
  14. With a long knife, slice the cakes in the center to obtain 4 layers in all. Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling. Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.

 

Step by step:


1. Cake:In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.Make a well in the dry ingredients.

2. Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.

3. Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.

4. Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.Filling:With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream.

5. Mix and add more cream to obtain the desired texture.Topping:In a double boiler or microwave bring the cream to just below the boiling point.

6. Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.Assembly:With a long knife, slice the cakes in the center to obtain 4 layers in all. Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.

7. Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.


Nutrition Information:

Quickview
331 Calories
3g Protein
13g Total Fat
51g Carbs
1% Health Score
Limit These
Calories
331
17%

Fat
13g
21%

  Saturated Fat
8g
52%

Carbohydrates
51g
17%

  Sugar
43g
48%

Cholesterol
87mg
29%

Sodium
139mg
6%

Caffeine
7mg
2%

Get Enough Of These
Protein
3g
7%

Selenium
8µg
13%

Phosphorus
93mg
9%

Vitamin B2
0.16mg
9%

Vitamin A
377IU
8%

Manganese
0.15mg
7%

Folate
24µg
6%

Copper
0.11mg
6%

Iron
0.96mg
5%

Vitamin B1
0.08mg
5%

Magnesium
18mg
5%

Calcium
43mg
4%

Fiber
1g
4%

Potassium
140mg
4%

Vitamin D
0.46µg
3%

Vitamin E
0.46mg
3%

Vitamin B3
0.55mg
3%

Zinc
0.41mg
3%

Vitamin B5
0.27mg
3%

Vitamin B12
0.15µg
2%

Vitamin B6
0.03mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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