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Chocolate Chiffon Cake (vintage recipe)
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Brief Description
The adjective “lovelight” was inspired by the comments of homemakers who tested Betty Crocker chiffon recipes in the 1950s, as part of a nationwide home recipe testing program. Many of them shared that their husbands loved the delicate and feathery light chiffon cakes — and so the term “lovelight” was coined. With a chocolate whipping cream filling, this chiffon cake is sublime.
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Main Ingredient
cake flour
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Category: Cakes
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: ejackson58
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Posted On: Dec 01, 2013
Number of Servings:
Ingredients:
- 2 teaspoons - pure vanilla extract
- 6 whole - egg yolks at room temperature
- 1 3/4 cups - sifted cake flour (7 oz)
- 2 teaspoons - baking powder
- 1 teaspoons - fine sea salt
- 1 1/4 cups - brown sugar firmly packed
- 7 whole - egg whites at room temperature
- 1/2 teaspoons - cream of tartar
- 1/2 cups - granulated sugar (3.5 oz)
- 8 ounces - semisweet chocolate chopped or chips
- 3 cups - heavy cream
- 2 teaspoons - pure vanilla extract
- 1/2 teaspoons - ground cinnamon
- 1/8 teaspoons - salt
- 1/2 cups - premium unsweetened Dutch-processed cocoa lightly packed (2 oz)
- 1/2 cups - boiling water
- 1/2 cups - canola oil
- 1/2 cups - buttermilk
Directions:
Begin by making the chocolate whipping cream: place the chocolate in a large heat-resistant bowl. Heat the cream in a saucepan over medium heat until it just comes to a simmer, then quickly remove the pan from the heat and pour the cream over the chocolate. Let the bowl sit for a few minutes so the cream can melt the chocolate, then whisk to blend the cream and chocolate together. Whisk in the vanilla, cinnamon, and salt. Cover with plastic wrap and place in the refrigerator until well chilled, about 3 hours.
Adjust a rack to the bottom third of the oven and preheat the oven to 325°F.
In a small bowl, whisk together the cocoa and boiling water until smooth. Blend in the oil, buttermilk, and vanilla. Whisk in the egg yolks.
In a large mixing bowl, sift together the cake flour, baking powder, and salt. Using a whisk, blend in the brown sugar, working out any large lumps. Stir the chocolate mixture into the dry ingredients with a rubber spatula and briskly stir until the mixture is just smooth. Do not overmix.
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