recipe
Want to try a different version of chocolate cake? Well, fret not as this week, You! has collaborated with food, prop, visual stylist and culinary coach, Kausar Z Ahmed of Kitchen Craft who shares the recipe of ‘Chocolate Chiffon 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!