Chocolate chiffon cake

[Biscuit:]

Chocolate chiffon cake

Category: Confectionery

Ingredients
Biscuit:
flour	175 g
cocoa powder	50 g
dark molasses or honey	2 tbsp. l.
eggs	2 pcs.
fine crystalline sugar	75g
milk	150 ml
vegetable oil	150 ml
soda	1 tsp with a slide
baking powder	1 tsp with a slide
Cream:
dark or milk chocolate	175 g
cream with fat content from 30%	250 ml
butter	25 g
Decor:
curl chocolate

Cooking method

• I received this recipe together with silicone molds from the Gourmet Pastry magazine. My hobby is to buy this magazine and try out recipes from it.
• I love it so much that I wanted to share it with you.
• This cake is my favorite and the easiest to prepare. I give the recipe, as in the original, but you can do the decoration as you want.
• This can be said to be a chiffon cupcake. Even the cupcakes are great.
• Chiffon biscuit:
• Preheat oven to 170 ℃.
• Sift the cocoa flour, baking powder and baking soda into a large bowl. Add the rest of the ingredients for the dough and beat with a mixer until smooth. (I don't have molasses, that's why I always take honey, best of all dark varieties). You can also make the dough in a food processor.
• Pour the dough in half into two silicone molds with a diameter of 18 cm and bake for 15-20 minutes. Leave the finished cakes in the mold for 10 minutes, then gently turn over on the wire racks and allow to cool completely.
• Cream:
• To decorate, melt chocolate with 75 ml heavy cream in a water bath. Stir in the oil, cool the homogeneous mass. Whisk the remaining cream into a firm foam.
• Assembly:
• Layer the cooled biscuits with whipped cream and spread on top with a thick layer of cooled chocolate cream. Decorate with chocolate curls or sweets if desired.
• And now the comments from me:
• The cake is delicious, dark, chocolate-chocolate, the main thing is to take good cocoa. She baked for her own and used it in custom-made cakes .... The cake in the main photo was made strictly according to the recipe, only the ganache was different and decorated not only the top, but also the sides. I also baked with one cake in the form of 20 cm, I took it with a dome (cut it for potatoes). I also baked 2 cakes of 1.5 portions in a rectangular shape 30 * 20, for a suitcase: well cut with fishing line.
• 

The dish is designed for

for 12 persons

Time for preparing:

20-25 minutes

Cooking program:

Oven 170 ℃

Note

It is much tastier if you use impregnation, since without it it is still dry, although the structure of the biscuit is porous and kind of wet.
The cake is heavier than a regular biscuit.

Conveniently crumbles for keypops and confectionery plaster.

You can take any cream to taste.
Very tasty with a cherry in cognac, meringues and nuts.
Try it, I hope you will like it.
I love this cake because it is simple and without problems in preparation.

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Cool cake, just a chocolate treat. Thanks, bookmarked

Please))) how to cook, share your impressions))))

[Mila]

Mila, but can you bake it in a slow cooker?

Oh, I don't know, I haven't tried it. I have a multicooker bread maker ... and there is no baking mode in the cartoon, and in hp the cake bucket is ugly ...
But I think that you can try in a slow cooker, it's kind of like a biscuit, probably it will take a little longer in time too ...

and sour cream will do? looks very appetizing

Yes, with sour cream it is also very, very tasty.Once I cut the cuttings from the cake into cubes, and like a poncho in a bowl I mixed with sour cream (except for sour cream there was nothing at home), it was super, just like ice cream with chocolate)))

I do it in a double volume, one cake in the oven, form 26, I will soak and sandwich it with cream on yogurt, it is like sour cream only 3.2% fat and chocolate icing on top))) My baby is 5 months old)))))
Thanks for the recipe, the dough smelled soooo chocolate

Svetlana051, then share how it happened with one cake and what height did it turn out?

[Svetlana051]

Svetlana051, Sveta and share, please, how you make a cream on yogurt so low-fat or leave a link where to read, otherwise I only came across yoghurt cream souffle on the market sour cream.

[Svetlana051]

Svetlana051, mmmm, I'm already looking forward to what delicious treat you will get))))) share your impressions later)))

[MiLizard,]

MiLizard, Mila, is the cake in the very first photo from a double portion? and what was the diameter of the cakes?

made a cake. it turned out to be a large one portion per 26cm form, it seemed to me that the cake was too high and needs to be cut into two. but I didn't cut. soaked in cherry jam. cream like sour cream for 250g sour cream 50g sugar. I take danone yogurt in a glass without additives plus fructose and some stevia. generally sweet to taste. turned out to be a mega chocolate wet muffin cake. I can't insert a picture. the height of the cake is about 5-6 cm.

Mila, is the cake in the very first photo from a double portion?

No, Lena, the cake in the photo is from one portion, diameter 18 cm, as per recipe. They grow up so cool)))

[Svetlana051]

Svetlana051, cool that turned out, happy for you.
How to insert a photo is described here: How to insert a photo into a message

Mila, thank you very much for the recipe. Baked like a cupcake, no cream. Very tasty

I'm glad I liked it))) Yes, yes, it's so ... universal)))

Today I made a cake for my husband with whipped cream. He really wanted something sweet

[Mila]

Mila, good evening! The cake is a miracle! I took it to the bookmarks. Please tell me, but soda is not felt in the cake? I got used to always extinguish with vinegar.

[eugeshka]

eugeshka, try it, very chocolatey and very easy to prepare.
Now, if you overdo it a little with soda, then it is felt until it cools completely, but there may be an aftertaste.
Somehow I want to try to either extinguish or replace completely with baking powder.
Personally, the taste of soda does not bother me, and in the end, in the collected cake, it is not heard.

Thank you so much! I will try.

Thanks for the recipe!

[Alsou]

Alsou, you are always welcome, you have just wonderful capics

[MiLizard]

MiLizard, thanks for sharing the recipe! the cake looks very appetizing! I love chocolate) I will definitely do one of these days, already drooling)))

Be sure to bake it, I'm sure it will go into a book with your favorite recipes.
And bring a photo report here)))))

I love this cake because it is simple and without problems in preparation.

I also like recipes without hassle According to the description, everything is simple. Bye bookmark

The description is simple. Bye bookmark

I have this recipe from the category of "fast and tasty", once I cut it into pieces, smeared it with sour cream and sugar, and it turned out straight Poncho cake)))

girls, and if there is such a quantity in the form of 26 cm as in the recipe, it will not be enough? and then you can cut it in half or even into three?

[firuza83]

firuza83, this amount of baked in a form of 20 cm, cut into two cakes with fishing line. I think that 1.5-2 servings are needed for a 26 cm mold.

made in the form 24 cm, took the proportions as here in the recipe ,. I will say one thing - the biscuit is perfect! Smooth, tall, fluffy! it is very easy to cut, you don't even need to make any efforts. I attach a photo) p. from. I fell in love with this biscuit

Oh, Yasmina, don't tell me, friend! If you need it clearly, quickly and without surprises - then only this one!

[Yasmina]

Yasmina, Irina, oh, how nice to hear that my favorite recipe is becoming a favorite not only me)))))
Girls, I'm very happy for you.
Yasmina, handsome cake))))

[MiLizard]

MiLizard, Mila, and this is just a biscuit) and can you imagine what kind of cake it will turn out?)))) Thank you !!!! for this miracle)

Yes, the cake will be stunning. It's great that a lot of things are combined with these cakes, and you can collect completely different cakes.

[Mila]

Mila, I have a question, but if you don't put cocoa, you get a biscuit? Have you tried it? My junior sometimes doesn't want chocolate baked goods.

[Albina]

Albina, oh, I don’t know, didn’t try. I bake white sponge cake only in boiling water or ordinary. If you try this one without cocoa, then I think you need to take 25 grams of flour and 25 grams of starch. In order not to hammer the dough too much ... If you experiment, share your experience ...
Maybe I'll try it somehow without cocoa.
But with cocoa the cake is bombastic, I guarantee it.

[Mila]

Mila, I will report to you!
I have a favorite chocolate biscuit from Elena (Lena_Kiev).
But this does not stop me all the time trying other recipes for chocolate biscuits. More often, of course, I am convinced that Lena's recipe is the best for my taste, but this time it turned out differently.
Your recipe will now be a worthy companion for my pet.
To be honest, it was hard to believe in a positive result.
I was embarrassed by the hyper-simplicity of manufacturing, ras-two and ready)))
She put, and took out, from the oven with the thought "again some nonsense will be"

The first thing that impressed me was COLOUR! When I cut the cake, inside the biscuit turned out to be black and black !!! I haven't had anything like this before. (first plus sign!)
Then I liked STRUCTURE biscuit! so porous, incredibly tender, moist. (plus sign of the second!)
Since the cakes were on trial, I did not complicate with the cream. I just whipped cream with nougat (it turned out deliciously like chocolate-nut ice cream) and laid with canned tangerine slices. The cakes were lightly soaked in syrup from these tangerines.
For a long time the cake did not insist, in the evening they already drank tea with it.
About taste:
Chocolates will definitely love it! The cakes even contain the bitterness found in dark chocolate.
I think if this confuses someone, then you can replace some of the cocoa with flour and it will be less chocolatey.
I wrote above about the structure of the biscuit, which caught my eye after the cut. And during the tasting, she revealed herself in all her glory.
What a pleasant sensation in the mouth ... mmmm ... the structure, for my taste, is just perfect. So nice to eat this biscuit, it is really nice! (I don’t know if it’s clear what I mean) (for the structure 2 plus points from above!)
There was only one drawback. The cake was a dome, but this is fixable. This time there was simply no goal of baking even, and next time I think I'll fix it.
The recipe is definitely in your notebook, and thank you so much for sharing with us.

*** I made half portions in the form of 19cm. Cocoa took very good, dark, perhaps this also played a role.

🔗

[Arinochka]

Arinochka, thank you very much for such a scrupulous debriefing)))
I am doubly pleased that my beloved cake has passed the test and has earned even more trust.
Sometimes I myself am surprised that such a simple recipe gives such a spectacular result.

By the way, sometimes I do it with a dome, but after cutting the cake I sometimes use them in confectionery plaster, and sometimes my husband gets a little sweet, if not the whole cake for us.
Well, this cake goes well for keypops. And the cupcakes are delicious ....

I also always get a dome), but I'm not at all upset about this. Trims are ideal for crumb. It is chiffon that crumbles without problems, for which I love him even more)))

and if you don't put cocoa, you get a biscuit? Have you tried it?

I tried) the biscuit will turn out!) just not brown, but just dark yellow, I think this color will turn out due to the presence of soda and honey .. and the structure will remain the same, well, the taste is just sweet. And I added vanilla, because the cocoa is removed and it means that there will be no chocolate taste and we need to make up for it with something)

[Yasmina]

Yasmina, and the cake without cocoa remains as tasty? I can't imagine something without cocoa ...

[Mila]

Mila, I made a sponge cake without cocoa for crumb. And of course, it tastes completely different, in some way it looks like a honey biscuit, but it doesn't give off honey or chocolate (cocoa) ..The hybrid is shorter) I did not dare to collect the cake from such a biscuit, but I think if you add vanillin it will still be delicious in the cake ... BUT it is no longer chocolate ..

Good evening! You have a very appetizing cake! I want to try baking. Tell me, if I like a lot of cream, you can cut into three cakes and layer each with cream. Do you need to take twice as much cream? How would you like it? And another question, but you don't need to add sugar to the cream, is it sweet enough?

Good evening.
Of course, it can be divided into three parts. The cake is basically sweet. You can add powder to the cream if you wish.
I also did it with sour cream sweet.
Well, the amount of cream is already at your discretion and desire.
I gave the recipe exactly as in the magazine. And you can play with him as you like.
The main thing here is not to overdo it.

Thanks for the quick reply) I will try !!