CHOCOLATE CHIFFON CAKE

Chocolate Chiffon Cake image

This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.

Provided by P48422

Categories Dessert

Time 55m

Yield 1 ten inch cake

Number Of Ingredients 12

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Ingredients

1 cup sugar
1 cup cake flour
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg yolks
1/2 cup canola oil
1/2 cup water
1 teaspoon vanilla or 1 teaspoon Kahlua
6 large egg whites
1/2 cup sugar

Steps:

Preheat oven to 350°.
Lightly grease a 10" bundt pan.
Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
In a separate bowl, mix the yolks, oil, water and vanilla.
Mix the wet ingredients into the dry ingredients.
In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
Immediately remove from the oven and let cool, then turn out onto a plate.
Notes: This cake needs no icing.
I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.

Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6