Chocolate Chiffon Cake with Orange Chocolate Glaze

By foodiva

Ingredients

• 7 large eggs, separated then let stand in room temperature for half an hour
• 3/4 c boiling water
• 1/2 c unsweetened cocoa powder
• 1 and 3/4 c cake flour
• 1 and 3/4 cups sugar
• 1 and 1/2 tsp baking soda
• 1 tsp. salt
• 2 tsp. vanilla extract
• 1/2 c canola oil
• 1/4 tsp. cream of tartar
• 1 cup icing sugar
• 3 tbsp. unsweetened cocoa powder
• 3 - 4 tbsp orange juice

Details

Servings 12
Preparation time 10mins
Cooking time 70mins
Adapted from womanscribbles.net

Preparation

Step 1

Chocolate Chiffon Cake with Orange Chocolate Glaze

Created by sanna on February 13, 2017

A soft, fluffy and chocolatey chiffon cake made even special with a simple orange chocolate glaze.

Prep Time:
10m

Cook Time:
1h

Total Time:
1h 10m

Serves:
12

Yield:
10 inch round chiffon cake

Category:
cake, cakes

IngredientsFor the Chiffon Cake
7 large eggs, separated then let stand in room temperature for half an hour
3/4 c boiling water
1/2 c unsweetened cocoa powder
1 and 3/4 c cake flour
1 and 3/4 cups sugar
1 and 1/2 tsp baking soda
1 tsp. salt
2 tsp. vanilla extract
1/2 c canola oil
1/4 tsp. cream of tartarFor the Orange Chocolate Glaze
1 cup icing sugar
3 tbsp. unsweetened cocoa powder
3 - 4 tbsp orange juice

InstructionsMake the Chiffon Cake
Place your oven rack to the lowest position in the oven. Preheat oven to 325 F. Combine the boiling water and cocoa powder until the cocoa powder is dissolved and the mixture is smooth. Set this aside to cool. Combine cake flour, salt, sugar and baking powder in another bowl.
In a large bowl, whisk the egg yolks with oil and vanilla extract. To this yolk mixture, add the dry ingredients and the cocoa mixture; Mix everything until smooth and well blended. In the bowl of a stand mixer ( or use a handheld mixer ) , Beat the egg whites and cream of tartar to stiff, shiny peaks.
Fold a little amount of the egg whites to the yolk batter to thin down the yolks batter a little bit. Fold the remaining egg whites to the yolk batter until the color is uniform. Pour batter into an ungreased 10 inch tube pan and bake at 325 F for 60-65 minutes. A skewer inserted into the center of the cake should come out clean. Cool the cake inverted on top a coffee mug, or lay it on top a cooling rack. To unmold, gently run a knife along the center and the edges of the cake, detach the base part of the tube pan and run a knife along the base of the cake. Gently invert the cake onto your serving plate.Make the Glaze
In a bowl, whisk together sugar and cocoa powder until blended. Add 3-4 tbsp of orange juice and stir mixture until smooth and until the consistency is perfect for pouring into the cake. Pour glaze on top of the cake letting some to drip down the sides. Store cake covered in a container at room temperature for up to three days.

Source: Chocolate Chiffon Cake from Taste of Home

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InstructionsMake the Chiffon Cake
Place your oven rack to the lowest position in the oven. Preheat oven to 325 F. Combine the boiling water and cocoa powder until the cocoa powder is dissolved and the mixture is smooth. Set this aside to cool. Combine cake flour, salt, sugar and baking powder in another bowl.
In a large bowl, whisk the egg yolks with oil and vanilla extract. To this yolk mixture, add the dry ingredients and the cocoa mixture; Mix everything until smooth and well blended. In the bowl of a stand mixer ( or use a handheld mixer ) , Beat the egg whites and cream of tartar to stiff, shiny peaks.
Fold a little amount of the egg whites to the yolk batter to thin down the yolks batter a little bit. Fold the remaining egg whites to the yolk batter until the color is uniform. Pour batter into an ungreased 10 inch tube pan and bake at 325 F for 60-65 minutes. A skewer inserted into the center of the cake should come out clean. Cool the cake inverted on top a coffee mug, or lay it on top a cooling rack. To unmold, gently run a knife along the center and the edges of the cake, detach the base part of the tube pan and run a knife along the base of the cake. Gently invert the cake onto your serving plate.Make the Glaze
In a bowl, whisk together sugar and cocoa powder until blended. Add 3-4 tbsp of orange juice and stir mixture until smooth and until the consistency is perfect for pouring into the cake. Pour glaze on top of the cake letting some to drip down the sides. Store cake covered in a container at room temperature for up to three days.