Recipe: Chocolate Chiffon Cake

Want to try a different version of chocolate cake? 

Follow all the steps and surely your chocolate cake will turn out moist and yummy. Happy Baking!

Ingredients:

Eggs (separated) 7

Cocoa powder 1/2 cup

Boiling water 3/4 cup

Flour 1 3/4 cups

Granulated sugar 11/2 tsps

Salt 1 tsp

Oil 1/2 cup

Vanilla essence 2 tsps

Cream of tartar 1/4 tsp

For icing:

Butter 1/3 cup

Sugar 2 cups

Milk chocolate (melted and cooled) 2 ounces

Vanilla essence 11/2 tsps

Hot water 3 to 4 tbsps

Method:

Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa powder and warm water until smooth; cool for 20 minutes.

In a large bowl, combine flour, sugar, baking soda and salt.

In another bowl, whisk the egg yolks, oil and vanilla essence; add to the dry ingredients along with the cocoa mixture. Beat until well blended.

Take a large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into the egg yolk mixture.

Gently spoon batter into a greased 10-inch cake pan. Bake at 325¡ for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely.

Run a knife around sides and centre of pan. Invert cake onto a serving plate.

For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Mix well. Drizzle over the cake and enjoy!

Originally published in The news