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Chocolate Chiffon Cake
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Chef Eddy Recipe
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Chocolate Chiffon Cake
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Served by generations, classic Chocolate Chiffon Cake never goes out of style. Drizzle with chocolate ganache, top with ice cream or serve warm straight out of the pan.

Prep time
0:20
Bake/Cook time
0:60 to 1:10
Yield
One 9 or 10-inch tube cake
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Chocolate Chiffon Cake
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
0:60 to 1:10
Yield :
One 9 or 10-inch tube cake

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Sift together flour, sugar, baking soda and salt and set aside.
  3. In a bowl large enough to hold all ingredients whisk coffee and cocoa powder until smooth. Add and whisk in egg yolks, oil and vanilla. Whisk in dry sifted ingredients.
  4. In separate bowl whip egg whites and cream of tartar to medium peaks. Fold whipped meringue into chocolate batter, do not overfold to ensure a light and airy mixture.
  5. Scrape batter into a 9 or 10-inch ungreased tube pan and place in oven.
  6. Bake until center of cake bounces back when lightly pressed with a finger, about 60-70 minutes.
  7. Turn pan upside down and allow to cool.
  8. Run a knife around the edges of pan to loosen cake.
  9. If desired cover cake with chocolate ganache.
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