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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#chiffon
#fluffy
#soft
#chocolatey
Chocolate Mocha Chiffon Cake that melts in your mouth
How to make Chocolate Mocha Chiffon Cake that melts in your mouth.
Here's what you'll need:
FROSTING:
1 cup salted butter (227g)
2 cups icing sugar (260g)
1/2 cup pure cocoa powder (50g)
1 tsp vanilla extract (5ml)
1 cup whipping cream
or heavy cream (250ml)
CHIFFON CAKE:
1 and 3/4 cup plain flour (218g) or all purpose flour or cake flour
1/2 cup pure cocoa powder (50g)
1/2 tsp salt (3g)
2 tsp baking powder (8g)
1/2 cup sugar (100g)
4 egg yolks
1 and ½ cup evap milk (370ml)
1/3 cup oil (80ml)
1 tsp instant coffee granules
1 tsp vanilla (5ml)
4 eggwhites
1/2 tsp white vinegar (3ml)
3/4 cup sugar (150g)
1. Let's make the frosting first, beat softened butter until smooth. Then sift in icing sugar and pure cocoa powder, add vanilla and beat until smooth.
2. Add melted chocolate and whipping cream, beat until light and fluffy.
3. Set aside or keep in the fridge until you need it.
4. For chiffon cake, sift flour, cocoa powder, salt, and baking powder. Mix well.
5. Add 4 egg yolks, evap milk, instant coffee and vanilla. Mix well. Set aside.
6. Beat eggwhites until frothy, add vinegar. When it's foamy, gradually add sugar. Beat until medium peaks form.
7. Add 2 dollops of beaten eggwhite to the base mixture. Mix until incorporated.
8. Then add the rest of the eggwhites, fold until homogenous.
9. Place batter in an 8 x 8 inches square pan or any pan available for you.
10. Bake in a preheated oven at 160°C or 320°F for 25 to 30 minutesor until comes out clean when inserted.
11. Let cool down completely.
12. Assemble it :)
13. Serve and enjoy!
14. Thank you darlings!
Food for the soul:
Colossians 3:17 And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through Him.
TO GOD BE THE GLORY!
#chocolate
#cake
#mocha
Chocolate Chiffon Cake / Moist Chocolate Chiffon Cake ( Family Recipe )
Chocolate Chiffon Cake
Batter Mixture
.
200g Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
50g cocoa powder ( alkalized / Dutch Process)
150 g oil
6 egg yolks
150 g milk
125 g white sugar
Meringue Mixture
.
6 egg whites
1 tsp white vinegar
150 g white sugar
Bake at 120°c
for 45-55mins.
.
yield :
- 1 pc 8 inch pan & 1pc 6 inch pan
- 2 pcs 7 inch pan
- 3 pcs 6 inch pan
- 1pc 9 inch pan
Chocolate Chiffon Cake
Hi guys today I will be sharing a version of chiffon cake in a tube pan, the original recipe comes from tasteofhome but I modify it.
Ingridients are
7 egg whites
7 egg yolks
3/4 cup boiling water
1 3/4 cup cake flour
1 3/4 cup sugar ( divided 3/4 cup goes to the eggyolk 1 cup goes to the egg white)
2 tsp baking soda
1 tsp salt
1/2 cup oil ( I use vegetable oil)
2 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup of cocoa powder
1 tsp of instant coffee
For the Glaze
100 g dark baking chocolate
1/2 cup cream
2 tbsp of icing sugar
1 tbsp of butter
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
How to Make Chocolate Chiffon Cake (Recipe) チョコレートシフォンケーキの作り方(レシピ)
This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Get ready to eat a second serving, because it's like eating air!
RECIPE starts ▶ 00:37
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CHIFFON CAKE CONVERSION ▶
INGREDIENTS
80 g cake flour (⅔ cup)
5 g baking powder (1 ¼ tsp)
40 g Dutch-processed cocoa powder (½ cup)
5 large eggs (separated)
130 g granulated sugar (⅔ cup; divided in half)
60 ml neutral-flavored oil (vegetable, canola, etc) (¼ cup)
95 ml whole milk or water (⅓ cup +1 ½ Tbsp)
5 ml vanilla extract (1 tsp)
1 Tbsp confectioners’ sugar/powdered sugar (for dusting; optional)
INSTRUCTIONS with step-by-step pics ▶
#chocolate #chiffoncake #valentines #justonecookbook
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How to Make Chocolate Chiffon Cake (Recipe) チョコレートシフォンケーキの作り方(レシピ)