Fudge Chiffon Cake
- Preparation time: 20 minutes
- Baking time: 60 minutes
- Cooling time: 1½ hours
Ingredients
Tube Pan:
- 1 ungreased 10-inch tube pan with a removable bottom
Cocoa Mixture:
- ¾ cup boiling water
- ½ cup unsweetened cocoa powder
- 1 tablespoon espresso or 2 tablespoons strongly brewed coffee
Dry Ingredients:
- 1½ cups all-purpose flour (or 1¾ cups cake flour)
- 1¼ cups sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Moist Ingredients:
- 5 large egg yolks
- ½ cup vegetable oil
- 1 teaspoon vanilla
Egg Whites:
- 8 large egg whites
- ½ teaspoon cream of tartar
- ¼ cup sugar
Glaze:
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 325°.
- Have ungreased 10-inch tube pan with a removable bottom ready.
- Cocoa Mixture:
- In a small bowl, whisk together boiling water, cocoa, and espresso until smooth; set aside.
- Dry Ingredients:
- Whisk dry ingredients in a medium bowl, set aside.
- Separating Eggs:
- Separate the eggs: the 8 egg whites in a large mixing bowl and 5 egg yolks in a separate large work bowl (discard remaining yolks). Click here for step-by-step instructions on how to separate eggs.
- Set the bowl with the 8 egg whites aside.
- Fudge Batter:
- Beat on high speed, the 5 egg yolks, oil, and vanilla until smooth.
- Add the cocoa mixture to the egg yolk mixture and beat until smooth.
- Add the dry ingredients to the cocoa and egg yolk mixture and beat on low until smooth; set fudge batter aside.
- Egg White Mixture:
- Add ½ teaspoon cream of tartar to the the bowl with the 8 egg whites.
- With clean beaters, beat together the egg whites and cream of tartar until soft peaks form.
- Beating on high speed, gradually add ¼ cup sugar to the egg white mixture.
- Beat the egg white and sugar mixture until the peaks are stiff but not dry.
- Folding the Egg White Mixture Into the Fudge Batter:
- Use a rubber spatula to fold ¼ of the egg whites into the cocoa batter.
- Fold in remaining whites.
- Using a spatula, gently transfer the batter into the tube pan and spread evenly.
- Bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean; 55 to 65 minutes.
- Once baked, invert the cake immediately to prevent it from sinking.
- Cool upside down until completely cool; at least 1½ hours. If your tube pan does not have feet, place the tube over a bottle neck. If tipsy place a few overturned mugs or bowls under the pan for stability.
- To remove the cake from the funnel pan, first slide a straight edged metal spatula or knife around perimeter of pan, pressing the knife against the pan to avoid tearing the cake.
- Once the sides are completely released, press the removable bottom of the pan away from the side.
- With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
- Place the flat "bottom" part of the tube on a flat surface.
- Slide the metal spatula or knife under the cake to detach it from the bottom of the tube.
- Invert the tube and allow the cake to drop onto a serving platter.
- Glaze with Mocha Glaze or Chocolate Glaze.
- Gently slice the cake with a serrated knife and serve.
Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Chocolate lovers will this is very light and flavorful chiffon cake!This cake is also good served with whipped cream or vanilla ice cream.
Store leftovers in an airtight container.