Chocolate Chiffon Cake with Cocoa Cream Filling
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT1H20M
- Total Time: 1 Hour 20 Minutes
- Difficulty: Intermediate
- Serves: 12 people
- Cuisine: African
Preheat oven to 325 degrees. Have a 10-inch ungreased tube pan ready.In a large bowl, sift cake flour, cocoa, 3/4 cup of the sugar, baking powder, baking
For The Cake
Ingredients:
- 6 large eggs, separated
- 2 cups sifted cake flour
- 1/4 cup unsweetened cocoa powder.
- 1 1/2 cups sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola or vegetable oil
- 3/4 cup freshly brewed coffee, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cream of tartar
For Cocoa Cream Filling
Ingredients:
- 1 cup cold heavy cream
- 2 1/2 tablespoons sugar, or to taste
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
Directions:
- Preheat oven to 325 degrees. Have a 10-inch ungreased tube pan ready.
- In a large bowl, sift cake flour, cocoa, 3/4 cup of the sugar, baking powder, baking soda, and salt together. In a medium-size bowl, whisk egg yolks together with the oil, coffee, and vanilla.
- Make a well in the center of the dry ingredients. Add wet ingredients and whisk together until smooth.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
- Beat until soft peaks emerge, then gradually add remaining 3/4 cup of sugar and beat until whites are just stiff and glossy.
- Using a large rubber spatula, gently fold the egg whites into the batter in 3 increments until just blended. Avoid deflating the batter as much as possible.
- Pour batter into the ungreased tube can. Run a knife through the batter to eliminate air bubbles and smooth the top.
- Bake until cake springs back lightly to the touch and a cake tester comes out clean, about 50-60 minutes. Remove cake from the oven and immediately invert the cake (upside down over a cup or large bottle) to cool completely (allow up to 3 hours).
- Remove the cake by running a sharp knife around the sides of the pan and the center core, angling the knife towards the pan to try to keep the crust intact on the cake.
- Make cocoa cream filling: Place the cold heavy cream into the bowl of a stand mixer (preferably also cold) fitted with the whisk attachment.
- Add sugar and cocoa powder and being beating together. Add vanilla extract and continue to beat until stiff peaks.
- Assemble cake: Using a serrated knife, slice cake horizontally into equal 3 layers. Spread half of the cocoa cream onto the bottom layer.
- Place the middle layer on top of it and spread remaining cream evenly across. Top with the last layer of cake. (You could reserve a bit of the cream to pipe a decoration on top of the cake, if desired. You could also dust the top of the cake with some unsweetened cocoa powder.)
- The cake can be covered and refrigerated for up to 4 days. Cut slices and bring to room temperature before serving.