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:
- 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.
- Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
- Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
- 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. 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. 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. 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:
covered percent of daily need
