Chocolate Creole Chiffon Cake

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8
Servings

35m
Prep Time

30m
Cook Time

1h 5m
Ready In

Recipe: #27962

September 06, 2017

Categories: Desserts, Cakes, 8 or 9 Inch, Layer, Quick Meals, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Kosher Dairy more

recipe by:
Fizzybrat

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recipe by:
Fizzybrat

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Original recipe yields 8 servings

Metric US

Ingredients

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2 large eggs (separated)
1 1/2 cup granulated sugar
1 3/4 cup cake flour
1 teaspoon salt

3/4 teaspoon baking soda
1/3 cup oil (vegetable oil)
1 cup brewed coffee (strong)
2 ounces unsweetened chocolate (melted)

Nutritional

Serving Size: 1 (125 g)
Calories 333.5
Total Fat - 10.9 g
Saturated Fat - 1.8 g
Cholesterol - 52.1 mg
Sodium - 430.5 mg
Total Carbohydrate - 56.5 g
Dietary Fiber - 2.8 g
Sugars - 37.6 g
Protein - 5.3 g
Calcium - 18.2 mg
Iron - 1.3 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step 1

Heat oven to 350 degrees.

Step 2

Grease and flour 2 round layer pans, 8 or 9 inches.

Step 3

Beat egg whites until foamy. Add 1/2 cup sugar 1 tablespoon at a time, and beat until very stiff and glossy. Set aside.

Step 4

Combine remaining sugar with flour, baking powder, and salt. Add oil, and half of the coffee. Mix well. Add remaining coffee, egg yolks, and chocolate, mixing till smooth.

Step 5

Fold in egg whites.

Step 6

Pour into pans and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Cool and frost as desired.

Tips & Variations

No special items needed.

Tags : Desserts Cakes 8 or 9 Inch Layer

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