How To make Chocolate Chiffon Cake/Low Fat

How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake

#moistchocolatecake #chocolatecake #foodiesstation
Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake

This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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???? More CAKE Recipes:
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The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)

Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!

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No Fail Chocolate Chiffon Cake Recipe | Easy Chocolate Chiffon Cake Recipe | Bake and Toss

Today I'm sharing with you easiest No Fail Chocolate Chiffon Cake Recipe. This Chocolate Chiffon Cake is so fluffy, pillowy soft and delicious. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively down the sides of the cake. But at its most decadent you can turn it into a layer cake, by splitting it in half and filling it with a delicious whipped cream. This is the best chocolate chiffon cake you will ever taste. So let's begin..

Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)

Ingredients (6x3 inch loose bottom pan):

50g (1/3 cup + 2 tsp) cake flour
30g (2 tbsp + 1/4 tsp) vegetable oil
50ml (3 tbsp +1 tsp) cold milk
3 egg yolks
20g (2 tbsp + 2 tsp) cocoa powder
2.5g (1 tsp) corn starch
15ml hot coffee (Mix 1 tsp instant coffee in 1 tbsp hot water)

3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
60g (1/3 cup) sugar

6 inch cake : Preheat the oven to 160C and bake for 37 mins

Ingredients (8x3 inch loose bottom pan):

100g ( 1/2 cup + 5 tbsp) cake flour
60g (1/4 cup) vegetable oil
100ml (1/2 cup +1 tbsp) cold milk
6 egg yolks
40g (5 tbsp + 1 tsp) cocoa powder
5g (2 tsp) corn starch
30ml hot coffee (Mix 2 tsp instant coffee in 2 tbsp hot water)

6 egg whites (eggs with shell weight 52-60g each)
1 tsp vinegar or lemon juice
120g (1/2 cup + 2 tbsp) sugar

8 inch cake : Preheat the oven to 160C and bake for 72 mins

Check out my other chiffon cake recipes here:

Vanilla Chiffon Cake:

Red Velvet Chiffon Cake :

Cream Cheese Chiffon Cake :

Tips and Notes:

1. Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break the meringue and will be harder to fold later.

2. Fold in stages – Start by folding in only 1/3 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.

3. Use a loose bottom pan for baking Chiffon Cake. This is very important. Spring form and normal cake pans do not give that perfect finish and also it is very difficult to remove the cake after it bakes as we aren't greasing the cake pan.

4. Do not grease your loose bottom pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.

5. Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Flip it over two glasses like I did.

6. Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. Cake flour is bleached and has very low protein content. If you cannot find cake flour, simply check the ingredient list on the flour package. If it is between 3-5g you can use it to bake chiffon cake. Some brands do not label them as cake flour. At times they are called as pastry flour but remember to check the protein content. This is most important thing to look for.

7. If you are using large eggs, weigh them prior to use. Meringue to flour ratio needs to be correct.

8. Do not over fill the cake pan. Leave a gap of 3cm above so that the cake can rise to fit the cake pan.

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#bakeandtoss #chiffoncake #chocolatechiffoncake

basic chocolate chiffon cake recipe (without oven) sponge recipe || Lite baking and cooking

How to make chocolate sponge at home with an easy recipe. It is chiffon cake which is very soft and moist.
Topics covered:
1) basic chocolate chiffon cake recipe without oven
2) chocolate sponge cake recipe
3) super moist and soft chocolate sponge cake recipe
4) fluffy and soft chocolate sponge cake for birthday
5) how to make chocolate sponge at home
6) chocolate sponge banane ka tariqa
7) easy and quick chocolate sponge cake recipe

Chocolate Chiffon Cake

________________________

Makes an 8-inch cake

Ingredients:
6 + 3 Tbsp Egg White, at room temperature
5 Egg Yolks
100 g Sugar
60 ml Vegetable Oil
150 ml Milk
180 g Cake Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
25 g Cocoa Powder
1 tsp Instant Coffee Powder
1/2 tsp Distilled White Vinegar/ Lemon Juice
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(실패없는 베이킹) 초코 제누와즈 만들기, 케이크 시트, 스폰지 케이크 만들기, Chocolate Sponge Cake, [홈베이킹], 쿠킹씨 cooking see

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♡공유 많이 해주세요.
레시피는 영상 더보기를 클릭하시면 되세요.

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(구매 했을 경우 작지만 소정의 수수료가 나오며, 저에게는 소중한 힘이 됩니다.)

(실패없는 베이킹) 초코 제누와즈 만들기, 케이크 시트, 스폰지 케이크를 만들어 보았어요.
일반적으로 가루 전부를 섞는 것 보다 더 좋은 레시피입니다.
초보자가 반드시 만들어 봐야할 케이크이고 조금 더 부드러우면서 폭신하게 만들어 볼수 있는 레시피 입니다, 베이킹 파우더는 넣지 않고 만들 수 있어요.
기본 스폰지 케이크 레시피이며 영상 처럼 따라 만드시면 폭신하고 부드러운 제누와즈 케이크 시트를 만들 수 있을꺼에요.
재료는 정말 간단하고 초보자가 만들더라도 실패없이 누구나 쉽게 만들도록 하였어요.
쉬운 레시피이고 어렵지 않은 베이킹이라 제가 하는 과정 그대로만 한다면 집에서도 간단히 제누와즈를 만들 수 있어요.
제누와즈 1호 사이즈로 재료도 간단한 기본 케이크 레시피라 추천 드립니다.
그럼 즐겁고 편안한 시청되세요.♡

▶틀 사이즈 : 1호팬 (높은)
▶재료
노른자 3개
흰자 3개
설탕 90g
박력분 75g
코코아파우더 15g
식용유 30g
우유 40g

▶♡레시피 사용시 출처를 밝혀주세요.♡

▶Ingredients
3 egg yolks
3 egg whites
Sugar 90g
75g Cake flour
15g Cocoa powder
Vegetable oil 30g
Milk 40g

#초코제누와즈 #초코스펀지케이크 #제누와즈 #케이크시트 #초코케이크

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How To Make a Moist Chocolate Cake Everytime (Essential Recipe)

Having a go-to recipe for a chocolate cake is like your favorite white t-shirt, or little black dress. This essential recipe will give you super moist chocolate cake, everytime.

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Ingredients:
CHOCOLATE CAKE
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp coffee powder
1 cup milk
1/2 cup canola oil
2 pcs eggs
1 tsp vanilla extract
1 cup hot water (from boiling)

CHOCOLATE GANACHE
1/2 kg semi-sweet chocolate
2 tbsp unsalted butter
1 (250 mL) pack cream
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