Chocoholic's deep dark dream chiffon cake

Name: Chocoholic's deep dark dream chiffon cake
Total time: 45 min
Yield: 16 servings
Ingredients: 1 cup flour; 2 tsps cream of tartar; 0.25 cup butter; 3.5 ounces chocolate; 0.25 cup cocoa powder; 0.25 cup cream; 0.75 dutch process cocoa powder; 6 egg whites; 5 egg yolk; 2 cups powdered sugar; 0.5 tsps salt; 1 cup sugar; 0.5 tsps vanilla; 1 cup vegetable oil; 0.67 cup water

A decadent Chocoholic's Deep Dark Dream Chiffon Cake that can be made in roughly 45 minutes, serving 16 portions. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a great choice for chocolate lovers, fitting with a standard diet, and perfect for special occasions.

Ingredients

flour

1 cup

cream of tartar

2 tsps

butter

0.25 cup

chocolate

3.5 ounces

cocoa powder

0.25 cup

cream

0.25 cup

dutch process cocoa powder

0.75

egg whites

egg yolk

powdered sugar

2 cups

salt

0.5 tsps

sugar

1 cup

vanilla

0.5 tsps

vegetable oil

1 cup

water

0.67 cup

Method

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.
Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
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.
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.
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.
Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.
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.

Nutrition:

373 kcal

Carbs

54 g

Fat

17 g

Protein

4 g

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