Chocolate Chiffon Cake
Servings: 12 servings
Chocolate Chiffon Cake is moist and airy, with a melt-in-your mouth dark chocolate flavor.
Mix boiling water and cocoa. Set aside.
Sift dry ingredients together. Add oil, egg yolks, vanilla and cocoa mixture. Beat for about 3 minutes at medium speed with mixer.
Beat egg whites and cream of tartar at high speed until stiff peaks form.
Fold beaten egg whites into the cake batter gently, then cut through the batter with a knife to break any large air bubbles.
Pour into ungreased angel food pan and bake 55 minutes. Increase temperature to 350°F and bake another 10 minutes.
Invert pan to cool cake before removing from pan.
Cream butter. Blend in cocoa, vanilla, sugar alternately with the cream.
Beat until smooth and creamy. Frost cake.
Melt 2-1 oz. squares of unsweetened chocolate with 2 Tablespoons butter.
Drizzle melted chocolate over top of cake.
Calories: 501kcal | Carbohydrates: 73g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 446mg | Potassium: 205mg | Fiber: 2g | Sugar: 56g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg