SPAGO'S CHOCOLATE CHIFFON CAKE
All of the Chiffon Cake recipes I had been finding use a tube pan. I really wanted a spongy cake without the hole in the center. This fabulous cake was featured on Good Morning America as the base cake layer for their Chocolate Craqueline Mousse Cake by Wolfgang Puck. As always- lover-ly!
Provided by That Napa Chicken R
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Equipment Needed:.
- two 8- or 9-inch round cake pans
- sifter
- electric mixer with 2 large bowls
- rubber spatula
- 9-inch cardboard round
- Cake Recipe:.
- Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside.
- Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer.
- In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
- Scrape into the prepared pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake!
- Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it.
- Note:.
- There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.
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Ricky G
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and decadent, it's sure to be a hit at any party or gathering.
Kaimu Tali
[email protected]I was a bit intimidated to make this cake at first, but it turned out to be easier than I thought. The instructions were clear and easy to follow, and the cake turned out perfectly.
Duwayen Jacobs
[email protected]This cake is definitely a showstopper! It's so beautiful and elegant, it's perfect for any special occasion.
Ramakash Mandal
[email protected]I'm not a huge fan of chocolate cake, but this one from Spago is an exception. It's so moist and flavorful, I can't resist eating a slice or two.
Ro Bi
[email protected]This cake is so light and fluffy, it's like eating a cloud! The chocolate flavor is rich and decadent, and the frosting is the perfect finishing touch.
Rishav Kumar Sah
[email protected]I've made this cake several times now, and it always turns out perfectly. It's a great recipe to have on hand for special occasions.
Travis Claridge
[email protected]This cake is a must-try for any chocolate lover! It's so rich and decadent, and the chiffon texture is simply divine.
Jeremy Winlock
[email protected]Overall, I thought this chocolate chiffon cake from Spago was a good recipe. It was easy to make and the cake turned out delicious. I would definitely recommend it to others.
Raja Haroon
[email protected]This cake was a bit too sweet for my taste, but it was still enjoyable. I think I'll try reducing the amount of sugar next time.
Khamari Johnson
[email protected]I followed the recipe exactly, but my cake didn't turn out as fluffy as I expected. It was still tasty, but I'll have to try again to get it just right.
Banine Mouazzen
[email protected]I'm not usually a fan of chocolate cakes, but this one from Spago changed my mind. It's so light and airy, and the chocolate flavor is just right.
PRISCA Lukuba
[email protected]This cake is definitely a keeper! I love the combination of chocolate and chiffon. It's the perfect dessert for any occasion.
Ebrima Yarboe
[email protected]The Spago chocolate chiffon cake was a hit at my dinner party! Everyone raved about how delicious it was. I'll definitely be making it again.
Robert Jackson
[email protected]I was a bit skeptical about making a chiffon cake at home, but this recipe from Spago made it a breeze. The instructions were clear and easy to follow, and the cake turned out perfectly.
Justina Haynes
[email protected]I've tried many chocolate chiffon cakes before, but this one from Spago definitely takes the cake! It's so moist and fluffy, and the chocolate flavor is simply divine.
Bilal Babar1
[email protected]This chocolate chiffon cake from Spago was an absolute delight! The texture was incredibly light and fluffy, and the chocolate flavor was rich and decadent.