Chocoholic's Deep Dark Dream Chiffon Cake
The recipe Chocoholic's Deep Dark Dream Chiffon Cake can be made in roughly 45 minutes. This recipe serves 16. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 342 calories. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A few people really liked this dessert. This recipe is liked by 14 foodies and cooks. A mixture of vanilla, water, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a not so outstanding spoonacular score of 17%. Dark Chocolate Chiffon Cake, Deep Dark Chocolate Cake, and Deep & Dark Ganache Cake are very similar to this recipe.
Ingredients
all purpose flour
1 cup
baking powder
2 teaspoons
butter
0.25 cup
butter
2 tablespoons
0%% belgium chocolate
3.5 ounces
cocoa
0.25 cup
5%% cream
0.25 cup
5%% cream
0.5 cup
cream of tartar
0.25 teaspoon
dutch cocoa
0.75
egg whites
6
egg yolks
5
icing sugar
2 cups
salt
0.5 teaspoon
sugar
1 cup
sugar
1 cup
vanilla
0.5 teaspoon
vegetable oil
1 cup
water
0.6666667 cup
Cooking in Steps
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1Cake: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.
cream of tartar
baking powder
egg whites
cocoa powder
all purpose flour
sugar
water
salt
hand mixer
mixing bowl -
2Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
egg yolk
vanilla
cocoa powder
cooking oil
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3Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
egg whites
-
4Pour 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.
vanilla
butter
cocoa powder
cream
sugar
hand mixer
oven
skewers -
5Mix 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.
cream
double boiler
microwave -
6Add 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.
chocolate
butter
wooden spoon
knife -
7Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.
liqueur
kirsch
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8Place 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.
raspberries
