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Cocoa Chiffon Cake with Chocolate Glaze

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 12-16
2 cups sugar, divided
1 1/2 cups cake flour
2/3 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
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

Chocolate Glaze (see recipe below)

1. Heat oven to 325°F (160°C).

2. Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

3. 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 (25 cm) tube pan.

4. 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. Spread top of cake with Chocolate Glaze, allowing some to drizzle down sides.

Chocolate Glaze:
5 oz. bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into chunks
3 tablespoons light corn syrup

Combine chocolate, butter and corn syrup in double boiler top set over hot, not simmering water. Stir until chocolate and butter are melted and mixture is smooth. Remove from heat and let cool until glaze is slightly thickened, about 30 minutes.

Pour glaze over top of cake, allowing some to drip onto inside and outside of cake. Cut into slices when glaze is set.

Makes 12 to 16 servings.

Date: October 2, 2003


Reviewer: fatema
Yummy! It looks delicious.


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