How To make Cocoa Chiffon Cake
1/2 cup vegetable oil
additional oil for preparing pan 1/3 cup cocoa -- sifted
(Dutch-process cocoa) 1 tablespoon cocoa
plus extra cocoa for preparing pan 1 1/2 cups sifted cake flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1 large egg yolk
5 large egg whites
at room temperature
1 pinch cream of tartar
2 tablespoons confectioner's sugar :
sifted
plus extra for dusting cake
1. Position rack in the centre of the oven and preheat oven to 350 degrees F. 2. Brush the inside of a 9-inch Bundt or springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess. 3. Sift together flour, 1/3 cup plus 1 tablespoon sifted Dutch-process cocoa, sugar, baking powder, salt and cinnamon into a large mixing bowl. 4. Make a well in the centre of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix. 5. Place egg whites in another large mixing bowl. Add cream of tartar and beat with an electric mixer until they are white and foamy. Add 2 tablespoons confectioners' sugar and continue beating until stiff but not dry. Scrape off the beaters and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended. In four additions, gently fold this mixture into the egg whites. 6. Turn the batter out into the prepared pan and smooth the top with a rubber spatula. Rap the pan sharply on the counter once to remove any large air bubbles. 7. Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the centre comes out clean. (The top of the cake will be cracked.) 8. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and centre of cake from the pan. Invert onto the rack, lift off pan and cool cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar. Serves 16.
How To make Cocoa Chiffon Cake's Videos
Chocolate Chiffon Cake, Very spongy, moist and tasty !
INGREDIENTS:
EGGS 4 LARGE
PLAIN FLOUR 1 CUP (120 GRAM)
COCOA POWDER 2 TBS
SUGAR 2/3 CUP (130 GRAM)
OIL 1/3 CUP (60 GRAM)
VANILLA ESSENCE 1/2 TSP
BUTTER MILK 1/2 CUP (100 ML)
SALT A PINCH
BAKING POWDER 1/2 TSP
WHIPPED CREAM 1/2 CUP OR TO TASTE
COCOA POWDER 1 TBS
POWDER SUGAR 2 TBS
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Super Moist Chocolate Cake - Super Moist Chocolate Chiffon Cake Recipe
Super Moist Chocolate Cake - Super Moist Chocolate Chiffon Cake Recipe
Try this Yummy Super Moist Chocolate Cake and say something about it.
Long time i am looking for this taste of Chocolate Cake, Thank you so much my friend for sharing your Recipe to me :) and now i am sharing this to all of you guys! Happy Baking.
In this Recipe you need the ff:
7 Eggyolks
3/4 cup or 150g Sugar
1/2 cup or 100ml Cooking Oil/Vegetable oil
3/4 cup or 150ml Boiling/Hot Water
1 tsp Coffee Powder/Granules
1/2 cup or 50g Cocoa Powder
1 3/4 cup or 215g All Purpose Flour
1tsp Salt
2 tsp Baking Soda
7 Eggwhites
1 cup or 200g Sugar for making Meringue
Baking Temperature: 165 Degree Celsuis Pre-Heated Oven
Baking Time: 60mins
©MyBaking Videos
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 Recipe|Ohyoo Cooking
▣ Chocolate Chiffon Cake|Ohyoo Cooking
▣ Ingredients:
Salad oil 45g
Cocoa powder 20g
Milk 80g
Cake flour 60g
Egg yolk 72g
Egg white 130g
Granulated sugar 60g
▣ Baking:
175°C/374°F-35min
▣ Diameter of mold: 17cm
▣ Method:
1.Mix oil and cocoa powder evenly, then add room temperature milk and mix well.
2.Sift the flour into step 1, mix until no dry powder, add egg yolk, mix well.
3. Beat the egg whites, add the sugar in three batches, and beat until they are in an upright position with small sharp corners.
4. Pour all the egg yolk batter into the remaining egg whites and mix well. Pour into the mold and bake.
5. Remove from the oven and invert to cool, cool completely or refrigerate overnight and then unmold.
#chiffoncakerecipe
#chocolatechiffoncake
#ASMR
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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Please do watch my other videos
How to Make Chicken Inasal
How to Make 3-Ingredient Choco Cake
How to Make Milo Ref Cake
How to Make Moist Chewy Crinkles
How to Make Homemade Pizza
How to Cook Creamy Carbonara (Pinoy-Style)
#ChiffonCake
#ChocoChiffonCake
#FluffyChiffonCake
#SoftChiffonCake
#ChocolateChiffon
#ChocolateMamon
Easy to Bake CHOCOLATE CHIFFON CAKE
If you are looking for a soft, fluffy and moist sponge for your chocolate cake this easy to bake chocolate chiffon cake is what you need.
In order to bake this delightful chocolate chiffon cake you will need the following.
MATERIALS to PREPARE
9.8 inches round pan (2.5 inches height)
Parchment paper
BAKING TEMPERATURE: PREHEAT OVEN to 160°c
BATTER MIXTURE INGREDIENTS
5pcs. Eggs (separate the yolk from the white)
6 and 1/2 tbsp or 75g Vegetable Oil
1/2 cup or 108g White Sugar
3 tbsp. Or 45g Water
1/2 tsp. Or 3g Salt
1 tsp. Or 8g Vanilla
30 - 40 g Cocoa (100% Cacau)
120g or 1cup + 2tbsp Cake Flour or All-purpose Flour
2.5g or 1/2 tsp Baking Powder
For meringue
1/2 tsp. Cream of Tartar or 1 pinch of Salt
125g or 0.625 cup of White Sugar
5 egg whites
BAKING TIME: 55 to 60 MINUTES
If you want to add frosting on your cake try our Italian Buttercream and Cream Cheese recipes ➡️
For the classic chiffon cake you can watch our recipe here ➡️
So what are you waiting for? Go bake it yourself!
#bakeityourself