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
Ingredients:
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
Instructions:
Heat oven to 350°F (180° 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.
Chocolate Frosting
Ingredients:
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.
saturday afternoon i spent my time looking for this kind of recipe inday…..
cani copy bitteeeeeeeeeee
i want to bake this one too
sha, it also took me long to find this recipe. kopyahin mo nah :). i tell it’s very chocolatey.
can’t wait to taste this on saturday…yummmy!!
Hi Beng saw your blog while blog hopping. I love baking also. Want to try this recipe but what if I can’t produce this cream of tartar it would be ok without it? What’s the use ba of this cream of tartar and by the way what is cream of tartar how does it look ba? I heard about this many times na but have no idea about it. By the way I am living here in Japan and I think wala yan dito eh.
Hello Leigh,
Cream of tartar is the powdery white substance derived from the sediment in wine barrels. It helps prevent candies from crystallizing, it stabilizes beaten egg whites. But it is not necessary to have it kong wala kang mabibili diyan. Don’t worry ilang beses na akong nagbake ng Chiffon Cake or Sponge cake without it.
Greetings 🙂
hi! this one looks yummy and wanna give it a try.
By the way, what´s size of eggs did you use for the chiffon cake?
Hi Wheng, I am sure you will love it :). Regarding the eggs size, I use small eggs when I bake.
hi, beng! Thanks for your reply…i really wanna try baking this cake since i love Chocolate cake with chocolate frosting…..thanks ulit!
already baked this cake on my daughter´s 3rd birthday rather say this is her Bday cake without the chocolate frosting. We decorated(with my friend)it with Creme frosting and flowers. It was a sure hit. My guests( children and even adults) said the cake was so delicious…. Thanks a lot! I owe it to you! Mwahhhh!
hello its me carla,nakakawili nman ang blogs mo.lahat ng eksaktong hinahanap ko andto like this chocolate cake.last week i baked pandesal using your recipes and it was good,not so perfect bacause it was my first time to do it but according to my mon and son e talagang puedeng puede na.now ill try your chocolate cake.thanks alot im sure ill be back
hI! AKO ULIT 🙂 MAY NARINING LANG KASI AKO SA IBANG MOMMIES NA ANG I BBAKE NATIN MAG DEDEPEND DIN KUNG ANONG KLASENG OVEN ANG GAMIT… MINSAN KAYA MAY PUMAPALPAK DAHIL SA KLASE NG OVEN NA GINAGAMIT..
ASK KO LANG, ANONG BRAND NG OVEN MO? KASI SEEMS LAHAT NG BAKE MO SUCCESS… TY 🙂
why is it in your procedure, there is baking soda, but nothing in your ingredients, how much is needed for baking soda?(in chiffon cake)thank you so much and i am preparing to cook this one, looks so good and yummy,more power!
HELLOW MGA SISTAH AND MOMMIES,
GOOD FOOD FOR A GOOD DAY!
WOW! this chocolate cake with creamy chocolate frosting recipe . . . is a perfect cake i been looking for . . . so glad found your site . . . i’ll definitely copy this recipe, this will be perfect for my best friend birthday surprise cake.
thanks a lot sistah!
ciao! muah! muah
“keep on sharing”
OH! by the way sis! nice blog so neat and simple . . .
MORE POWER!
HI THANKZ FOR SHARING THE RECIPED I AM A CHOCOLATE LOVER BUT I DONT KNOW IF I CNAT BAKE THIS CKAE BECAUSE WE DONT HAVE CAKE FLOUR HERE IN SWEDEN… I TRIED TO FIND IT AND TRANSLATE THE WORDS TOE NGLISH BUT CANT FIND IT:((wAAHHH AND THE CREAM OF TARTAR.:( SAD HOPE YOU CAN HELP ME..THANKZ
again.. sorry if i asked too many questions.. but baking soda is not in the recipe but its in the instructions.. dont know the measures of baking soda,,,:((sorry im so confuse
Hi
I was wondering if you can make chocolate cakes like these without eggs because I am an Octo-lacto vegetarian and dont have eggs…..Is there an alternative???
If there is plz let me know because that cake looks really YUMMY!!!
WOW ate beng, bow na talaga ako sa yo, multi-talented! frustration ko magbake.hehehe.i’ll try this cake.yummy, pic pa lang and sarap with fresh brewed coffee!
hi bheng,
i just have a question can i use all purpose flour instead of cake flour i don’t have cake flour kasi here in Denmark.
Hi Shedk,
Yes you can also use all purpose flour. Regarding cream of tartar naman…you can also skip that dahil ako nga minsan nahihirapan ding bumili niyan dahil hindi laging may stock. You won’t even notice the difference.
thanks for the reply.. i plan to bake this cake kasi in our friends birthday.. i hope hindi mag kamali..:) i love chocolate cake it’s really my favorite. since i came here in denmark i never taste chocolate cake with this very chocolaty frosting..hmmmm
Hi sis! I was looking for a chocolate frosting and found this one! It’ looks so delicious and I mus try it on my cupcakes. By the way, pwede ba syang ipipe? and hindi ba sya yung grainy because of the powdered sugar? please reply soon. Thanks!
hello, im new in baking.. i used to use electric oven..but nasira siya…and besides malakas sa kuryente.. i have a second-hand gas oven under repair now.. might be coming out this week. i need advice on how different it is from electric oven and how does one use it? i am eager to try baking again but just want to avoid spoiling it just in case malaki ang pagkakaiba nila sa gas oven.. para di sayang ba.. thanks in advance, hope to hear from you soon! God bless!
hello babes, hindi ko pa rin mismo nasubukang mag bake sa gas oven but i found a conversation site:
http://www.onlineconversion.com/cooking_gasmark.htm
i suggest you try to bake something simple muna para hindi masayang ang gawa mo. just in case you more questions, just don’t hesitate to post it here, nandito lang ako :). thanks for visiting my site nga pala.
Hi there,
I would really want to try this recipe. Just wanted to ask how much baking soda I need to use? I didn’t see the amount in the ingredients list.
Hi Dyna, sorry I forgot to remove “baking soda”. I modified the recipe after reading an article (from a German mag) about baking. It says, there’s is no need to add baking soda when you are already using baking powder. Thank you for visiting :).
Hello Beng,
Thanks for the info! I will sure try your recipe this week :-)..
Goodluck dearie, it’s really worth trying :).
when best put the cream of tartar?before beating the egg whites or when the egg whites come up with its soft peak???
Thank you
Karen, bit eggwhite ’til it’s a bit foamy then add cream of tartar.