How To make Chocolate Chiffon Cake
Christine Walsh-XBGF46B Egg whites 3/4 cup Boiling water
1 2/3 cup Sugar Twin
1/2 teaspoon Lite salt(optional)
1 1/4 cup Eggbeaters
1/2 teaspoon Cream of tartar
1/2 cup Unsweetened cocoa
1 3/4 cup Flour
1 1/2 teaspoon Baking soda
1/2 cup Liquid BUTTER BUDS
2 tablespoon Vanilla
In large bowl, let egg whites warm to room temp, about 1 hour. Preheat over to 325F. Place cocoa in a small bowl. Add boiling water, stirring til smooth. Let mixture cool, about 20 minutes. In another bowl, mix flour, Sugar Twin, baking soda, and lite salt. Make well in center; pour in liquid butter buds, eggbeaters, vanilla & cooled cocoa. Beat til smooth with electric mixer. Sprinkle cream of tartar over egg whites. With an electric mixer, beat on high til stiff peaks form. Do not overbeat . Pour batter over egg whites. With rubber spatula or wire whisk gently fold into egg whites til just blended. Turn batter into 10" tube pan. Bake 65-70 minutes on 325F. Invert pan over neck of bottle; let cake cool completely, about 1 1/2 hts. With spatula, carefully loosen cake from pan, remove. Recipe from Janie Kittle [fxjt64A] with sugar twin instead of sugar. Original recipe from BUTTER BUSTERS by P. Mycoskie
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Rich Chocolate Chiffon Cake with Chocolate Chips | MyKitchen101en
Chocolate flavor cakes and desserts are kids' favorite. To make the taste of this Chocolate Chiffon Cake richer, this recipe adds chocolate chips inside and on top of the cake.
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CHOCOLATE CHIFFON CAKE | SOFT, FLUFFY, AND MOIST!
This Chocolate Chiffon Cake is fluffy, bouncy, and super moist. Rich in chocolate flavor that is perfect to frost with whipped cream, chocolate ganache, or even your chocolate buttercream. Perfectly paired with your hot coffee in the morning or mid-day snack.
Here are the ingredients:
For Choco Chiffon:
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sugar
6 egg yolks
1/2 cup vegetable oil
3/4 cup buttermilk/fresh milk
1 tsp vanilla
For Meringue:
6 egg whites
1 tsp lemon/calamansi juice, or white vinegar
1/2 cup white sugar
Note:
• Bake in a pre-heated oven at 180°c for 50 to 1 hour. Just insert a toothpick into the center of your cake. If there is wet batter still on the toothpick, add more time in the oven. If it comes out clean, your cake is done!
• Immediately turn the cake upside down to prevent the chiffon cake from shrinking.
• Remove the parchment paper and let it cool completely before frosting it.
• I used 2 6 inch round cake pan.
• Always use quality ingredients for the best results!
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The Best Chocolate Chiffon Recipe Fluffy and delicious
The Best Chocolate Chiffon Recipe Fluffy and delicious
ingredients
1-1/2 cup+2 tbsp all purpose flour (200g)
1/2 cup+1 tbsp COCOA powder (45g)
3/4 cup sugar (140g)
1 tablespoon Baking powder (10g)
1/2 teaspoon Salt (2g)
4 pieces Egg yolks medium size
1-1/2 cup room temp Evaporated milk (370ml)
1/3 cup cooking oil (60ml)
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meringue
4 pieces Egg Whites
1/2 teaspoon Plain Vinegar (2ml)
3/4 cup sugar (140g)
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Chocolate Chiffon Cake
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Chocolate Chiffon Cake
Ingredients:
225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks
1 teaspoon Baking Powder
1 teaspoon Vanilla Sugar or Vanilla essence
1/2 teaspoon salt
25 grams Cacao Powder
180 ml. Milk
120 ml. Oil
6 Large Eggs Whites
100 grams Fine Sugar
Pan size: 23 cm tube pan
Bake in 170°C
Chocolate Chiffon Cake
Hi guys today I will be sharing my recipe for Chocolate chiffon cake
Ingridients that we need to make the cake are although I converted everything in cups weighing the ingridients is the best way to go
180 g cake flour or 1 cup +1 tbs spoon
7 egg yolk
180 g sugar or 3/4 cup
1 tsp of baking powder
150 ml milk
1 tsp of instant coffee
100 ml vegetable oil
1/2 cup cocoa powder or 60 g
FOr the meringue
7 egg whites
1/2 cream of tartar
1/2 cup of sugar
FOr the Ganache
12 oz 340 g of cooking chocolate
12 oz of cream
FOr the whipped cream filling
3/4 cup whipping cream
3 tbs icing sugar
6 tbs ganache
Chocolate Chiffon Cake 巧克力戚风蛋糕
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Ingredients:
5 egg yolks (蛋黄)
45g (3 tbsp) caster sugar (细砂糖)
50ml corn oil(玉米油)
60ml milk (鲜奶)
30g (1/4 cup) chocolate powder or cocoa powder (巧克力粉或可可粉)
50ml hot water (热水)
1/4 tsp vanilla essence (香草精)
1/4 tsp salt (盐)
125g (1 cup ) plain flour(普通面粉或低筋面粉)
5 egg whites (蛋白)
1 tsp lemon juice (柠檬汁)
75g (1/3 cup) caster sugar (细砂糖)
22cm (9”) chiffon cake pan
22cm (9寸)戚风烤模
Bake in a preheated oven at 130°C for 45 minuets. Then bake at 160°C for 15 minuets.
or bake in a preheated oven at 150°C for 45 minuets. Then bake at 180°C for 10 minuets.
以130°C烤45分钟,再改160°C 烤15分钟
或以150°C烤45分钟,再改180°C 烤10分钟
Firenzzi oven :
Bake in a preheated oven at 140°C for 50 minuets. Then bake at 160°C for 10 minuets.
以140°C烤50分钟, 再改160°C烤10分钟
Special thanks to oven sponsor Firenzzi
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