Feb 23 2006
I had been trying to bake chocolate cake with that creamy chocolate frosting like the one I’ve tasted in Davao. But unfortunately, I never succeed. So last Friday, I searched on the whole web to find for the frosting recipe again. There were more than a hundreds of recipes I found but selected only two. The first one I made end up in the trash bin and the second was a success. Wow, I finally got the right mixture of creamy oh so creamy chocolate frosting.
My husband who came in the kitchen later was shaking his head as he saw the kids faces smeared with chocolate cream. My chocolate monsters had great fun eating the leftovers with their fingers.
To chocolate lovers like me, I’m going to share to you both chocolate chiffon cake and frosting recipe. By the way, this delicious chocolate chiffon cake recipe uses cocoa powder instead of melted chocolate to give it its wonderful taste. Please make sure to use cake flour for this cake.
I unfortunately forgot to save the link of the author, that means I also can’t add her name.
Chocolate Chiffon Cake
2 cups sugar, divided
1 1/2 cups cake flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated and at room temperature
3/4 cup cold water
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Heat oven to 350Â°F (180Â° C).
Combine 1-3/4 cups sugar, flour, cocoa, baking powder and salt in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.
Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into an ungreased 10-inch tube pan.
Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate.
Makes 12-16 servings.
340 grams bittersweet chocolate, cut into small pieces
230 grams unsalted butter, at room temperature, cut into small pieces
1/2 cup confectioners’ sugar
3/4 cup unsweetened cocoa powder
1/2 cup strong coffee or whole milk (or add a bit more if desired)
- In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and allow to melt completely, stirring occasionally.
- While the chocolate is melting, in the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter and sugar until fluffy, stopping the mixer occasionally and scraping down the sides of the bowl and under the beaters as necessary with a rubber spatula. Start on slow speed and, when combined, turn up the speed to high.
- In a small saucepan, over low heat, dissolve the cocoa in the coffee, stirring as necessary. Remove from the heat, scrape the melted chocolate into the saucepan, and stir to combine thoroughly. On low speed, pour into the butter-sugar mixture, again stopping the mixer and scraping down the sides of the bowl and under the beaters. Beat until smooth and shiny. Transfer to a medium bowl and set aside until of spreading consistency. Use as needed.
TO PREPARE AHEAD:–Through step 3, frosting can be prepared 1 day ahead. Refrigerate, covered, until needed.