Chocolate Chiffon Cake Recipe Video
Ingredients
Making a chocolate chiffon cake is a simple process, but you will need some specific ingredients to get the perfect result. The first ingredient you will need is cake flour. Cake flour is essential for this cake, as it helps give it the light and airy texture that it is known for. You will also need baking powder, cocoa powder, salt, granulated sugar, egg yolks, vegetable oil, and water. To finish off the cake, you will need some heavy cream and dark chocolate for the ganache topping.
Instructions
To make the cake, start by preheating the oven to 325 degrees Fahrenheit. In a large bowl, whisk together the cake flour, baking powder, cocoa powder, and salt. In a separate bowl, whisk together the egg yolks, vegetable oil, and water. Set aside. In a medium bowl, use an electric mixer to beat the egg whites until soft peaks form. Next, slowly add in the granulated sugar and continue to beat until stiff peaks form.
Slowly add the egg yolk mixture to the flour mixture, stirring until combined. Gently fold in the egg whites until just combined. Pour the batter into an ungreased 10-inch tube pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing from the pan.
To make the ganache topping, heat the heavy cream in a small saucepan over low heat. Once the cream is hot, add in the chopped dark chocolate and stir until melted and smooth. Pour the ganache over the cooled cake and spread evenly. Allow the ganache to set before serving.
Nutrition
One serving of this chocolate chiffon cake contains approximately 290 calories, 12 grams of fat, 5 grams of saturated fat, 30 grams of carbohydrates, 4 grams of dietary fiber, and 4 grams of protein. This cake is a great dessert option as it contains a good amount of fiber and protein, as well as being rich in flavor. Enjoy a slice of this chocolate chiffon cake as an occasional treat.
Tips & Tricks
When making the cake batter, be sure to not overmix the ingredients. Doing so could result in a dense and heavy cake. To avoid this, gently fold the egg whites into the batter until just combined. It is also important to allow the cake to cool completely before attempting to remove it from the pan. If the cake is removed while still warm, it may stick to the pan and fall apart.
When making the ganache, be sure to heat the heavy cream over low heat. Heating it over high heat can cause the cream to burn, resulting in a bitter taste. If you would like a thicker ganache, allow it to cool for a few minutes before pouring over the cake. This will help it to thicken as it cools.
This chocolate chiffon cake is a delicious and easy to make dessert. With the right ingredients, instructions, and tips, you can have a beautiful and tasty cake in no time at all. Enjoy!
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