Tag Archives: chocolate icing

HEAVENLY CHOCOLATE CHIFFON CAKE WITH BUTTERCREAM/CREAM CHEESE CHOCOLATE FROSTING, OR MAKE MINI CUPCAKES IN YOUR OTTIMO MACHINE

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Deliciously melt in the mouth! Light, fluffy and airy. Like a little fairy in your mouth! 🙂
This cake was invented in the 1920s by a Californian named Henry Baker who sold the recipe to General Mills in the 1940s. – Enjoy! 😉
Total Servings (baked as a cake): 8
Total Calories excluding Icing: 3,638                         Total Weight excluding Icing: 1.237 kg
Total Calories including below Icing: 5,644                       Total Weight with Icing: 1.693 kg
Calories per serving with Icing: 706                         Calories per Serving without Icing: 455
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NOTES:
  • You may scale the recipe down to make cupcakes or however, you wish…
  • If you would like to scale the recipe back you are welcome to do so which I often do. For example, I often make 1/3rd of this recipe which gives me approximately 17 mini cupcakes in my Ottimo cupcake machine.
  • Do NOT grease your cake pans! Chiffon cakes cling to the sides to rise. If you grease your pans – they will not rise as high.
  • Instead of using two (23 cm diameter) cake pans – you may use a single 23 cm all in one deep cake pan which will take longer to bake and you will need to cut it in half using a thread of cotton or a bread knife, if you don’t have cotton, creating 2 cakes which you may then sandwich together with frosting. 😉
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INGREDIENTS:
6 large eggs plus one additional egg white (30 grams)
2 cups (200 grams) sifted cake flour
1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
3/4 cup (150 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)
3/4 cup (180 ml) freshly brewed coffee or water, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar (optional)
150 g (3/4 cup) granulated sugar
METHOD:
  1. Use room temperature eggs. Separate the yolks from their whites. Be careful not to get any yolks in your whites.
  2. Do not grease your cake pans!
  3. Preheat oven to 165 C (325 F).
  4. Do NOT butter your (23 cm diameter) cake pans (Chiffon cakes need to cling to the sides as they bake or they will not rise as high).
  5. In a large mixing bowl – sift your first 7 ingredients.
  6. In another bowl – Whisk your next set of 4 ingredients being your egg yolks (excluding the whites) together with your vegetable oil, coffee, and vanilla.
  7. Make a well in the center of your flour and pour in your wet mixture. Whisk until smooth, scraping down the sides of the bowl with a spatula as needed.
  8. In another bowl beat your egg whites together with the cream of tartar until soft peak stage. Gradually add your sugar and continue to beat until almost stiff peak stage.
  9. Using a large wire whisk or rubber spatula, gently fold your egg whites into the batter in 3 portions or just until blended – Do NOT deflate your egg whites by overfolding them and be careful not to deflate or knock out any air from your mixture.
  10. Before pouring your batter into pans, gently tap the bowl against your counter. This will dislodge any air bubbles in the batter which may rise to the surface of your cake and pop, resulting in an uneven surface – OR – Gently run a metal butter knife through batter in figure 8 or swirling motion to get rid of any air pockets.
  11. Pour batter evenly into ungreased cake pans. Gently smooth surface and bake in preheated oven for about 55 – 60 minutes.
  12. The cake is done when a skewer inserted into the center comes out clean and it springs back when a finger is gently pressed onto its surface.
  13. Remove from oven, place a cake rack over the surface of the cake and flip to invert. Allow cakes to cool upside down in their tins on cake rack. Allow to cool down completely in pans.
  14. Once cakes have completely cooled down – remove them by running a flat metal spatula or a thin-bladed metal knife up against the inner side walls of the pan. Once you have loosened the cake, place a cake rack or dinner plate over its surface and invert to remove.
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BUTTERCREAM CHOCOLATE ICING OR BUTTER CREAM CHEESE ICING:
Total Calories: 2,006 Total Weight: 456 g
NOTES:
The below frosting is enough to ice a single layer cake. If you are making a double layered cake you will need to double this frosting.
To cut back on the calories you may replace all or some of your butter with homemade or bought cream cheese, however, adjust your calories if you do as it has not been included in this recipe.
If adding the cream cheese, do not add the water. Instead, replace it with cream cheese or butter.
INGREDIENTS:
500 ml (264 g) icing sugar
62 ml (30.92 g) cocoa
pinch salt
125 g butter or margarine
5 ml vanilla essence
30 ml of boiling water
METHOD:
  1. Sift the dry ingredients together.
  2. Cream in your butter and essence.
  3. Lastly, add the boiling water a little at a time, beating very well. The texture should be soft and creamy.
  4. Smear the icing between the two layers.
  5. Sandwich together and ice the rest of the cake.
  6. Garnish with grated dark or milk chocolate.
Enjoy!