Chocoholic's Deep Dark Dream Chiffon Cake

Chocoholic's Deep Dark Dream Chiffon Cake

  Ready in : 45 mins

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

all purpose flour

1 cup

baking powder

baking powder

2 teaspoons

butter

butter

0.25 cup

butter

butter

2 tablespoons

0%% belgium chocolate

0%% belgium chocolate

3.5 ounces

cocoa

cocoa

0.25 cup

5%% cream

5%% cream

0.25 cup

5%% cream

5%% cream

0.5 cup

cream of tartar

cream of tartar

0.25 teaspoon

dutch cocoa

dutch cocoa

0.75

egg whites

egg whites

6

egg yolks

egg yolks

5

icing sugar

icing sugar

2 cups

salt

salt

0.5 teaspoon

sugar

sugar

1 cup

sugar

sugar

1 cup

vanilla

vanilla

0.5 teaspoon

vegetable oil

vegetable oil

1 cup

water

water

0.6666667 cup

Cooking in Steps

  1. 1
    Cake: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

    cream of tartar

    baking powder

    baking powder

    egg whites

    egg whites

    cocoa powder

    cocoa powder

    all purpose flour

    all purpose flour

    sugar

    sugar

    water

    water

    salt

    salt

    hand mixer
    hand mixer
    mixing bowl
    mixing bowl
  2. 2
    Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.

    egg yolk

    egg yolk

    vanilla

    vanilla

    cocoa powder

    cocoa powder

    cooking oil

    cooking oil

  3. 3
    Mix 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

    egg whites

  4. 4
    Pour 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

    vanilla

    butter

    butter

    cocoa powder

    cocoa powder

    cream

    cream

    sugar

    sugar

    hand mixer
    hand mixer
    oven
    oven
    skewers
    skewers
  5. 5
    Mix 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

    cream

    double boiler
    double boiler
    microwave
    microwave
  6. 6
    Add 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

    chocolate

    butter

    butter

    wooden spoon
    wooden spoon
    knife
    knife
  7. 7
    Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.

    liqueur

    liqueur

    kirsch

    kirsch

  8. 8
    Place 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

    raspberries