Dark Chocolate Chiffon Cake

Dark Chocolate Chiffon Cake

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Dark Chocolate Chiffon Cake"

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Excellent Cake that is surprisingly light.

a slight twist on the "Cake Doctor" cake.


Ingredients

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5 large Egg Whites
1/2 teaspoon Cream of tartar
1 box devil's food cake mix
3 large egg yolks
3/4 cup water
1/2 cup Canola Oil
1 tablespoon Cocoa powder; unsweetened
1 teaspoon Vanilla extract
Frosting
3 tablespoons butter; at room temperature
3 tablespoons cocoa powder; unsweetened
1 cup Confectioners Sugar; sifted
2 tablespoons milk
1 teaspoon Vanilla extract
Optional Decoration
1 bar Hershey Chocolate

Original recipe makes 16 Servings

Servings  

Preparation

Preheat oven to 325 degrees. Use an ungreased 10" tube pan (two piece angel food pan works great!).

Please egg whites and cream of tarter in a medium bowl. Beat with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Set aside.

In large bowl mix cake mix, yolks, water, oil, cocoa, vanilla with an electric mixer on low speed for 1 minute. Scrap sides of bowl and continue mixing on medium for 2 minutes more, scraping sides as needed. Batter should be well blended.

Add egg whites to batter and fold in with rubber spatula until the mixture is light but well combined. Pour batter into tube pan. Smooth top and place in oven.

Bake for 48 to 52 minutes, cake is done when a toothpick comes out clean. Remove pan from oven and immediately turn upside down (if your pan doesn't have the extended tabs balance center on an upturned glass). Cool for 1 hour.

If using two piece pan push cake out onto rack and remove cake bottom (may need to run a knife between cake and pan). Invert again onto serving dish, so that it is right side up.

Make Frosting:

Place butter and cocoa in bowl and mix with electric mixer on low for 30 seconds.

Add confectioners sugar, milk, and vanilla. Increase mixer speed to medium and beat until light and fluffy, 1 minute or so.

Spread frosting on the top of and sides of cake with clean, smooth strokes.

Optional: Using vegetable peeler make chocolate curls with the hershey bar (along edge) and decorate on top.

Notes

Mixer should be heavy duty. Cake mix is pretty thick, a light weight hand mixer may over heat.

Credits

Added on Award Medal

Wonderful light chocolate cake! photo by JCSM-Mom JCSM-Mom

Calories Per Serving: 276 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is really good.
JCSM-Mom 2 years ago
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