Saturday, January 2, 2010

Welcoming the new year

Welcome 2010!  My brother aptly summed up what 2009 was like for us...a lot of painful memories but balanced with happy ones as well...we are full of gratitude to the Lord as we look back on all of these.

New year's eve and day came and went without much fanfare for my family.  Aside from hearing mass in the morning, we really did nothing out of the ordinary.

I know I did say I was going to take a break from baking for a while...but really...who could resist that new mixer? Besides, my kids were egging me on to use it anyway. So, to start off the year, let me just share with you the recipe for this wonderful cake.


I was a bit overeager to put in the walnuts, hence, the chunks, instead of smaller pieces.

We feasted on this cake after dinner and had only a little less than half of it left when we were done.  Tells you just how much we loved it.

CHOCOLATE CHIFFON CAKE

Ingredients:

{A}
1/2 cup baking cocoa powder
3/4 cup boiling water

{B}
1 1/2 cups plain flour (or 1 3/4 cups cake flour)
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon salt

{C}
7 egg yolks
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract

{D}
7 egg whites
1/2 teaspoon cream of tartar

3/4 cup sugar

{E}
1/3 cup butter
60 grams unsweetened chocolate
2 cups icing sugar
1 1/2 teaspoons vanilla extract
3 tablespoons hot water
chopped nuts, if desired

Procedure:

1.  Preheat oven to 175 degrees Celsius.

2.  Mix {A} in a small bowl.  Set aside to cool for about 20 minutes.

3.  In a large bowl, combine {B} well.  Add in {C} and cooled dissolved cocoa.  Beat with electric mixer or by hand until smooth and well blended.

4.  Beat {D} on high speed until frothy.  Gradually add in the sugar and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into ungreased 10" tube pan.

5.  Bake for about 60 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.

6.  Carefully run a thin knife around sides and center of pan and invert cake onto a large serving plate.

7.  For the icing, melt butter and chocolate over low fire.  Remove from heat and stir in the rest of the icing ingredients (except nuts).  Mix until very smooth and thickened.  Drizzle over cake.  Top with chopped nuts if desired.

Enjoy!

41 comments:

  1. Can you bake this recipe on two 9 x 2" round pans? Or better yet, do you mind sharing your chocolate chiffon cakes that you use on your cakes using 9 x 2" round pans? Thanks.

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  2. hello ate! been following your blog for quite sometime now. and i love your cakes a lot! do you happen to have a recipe for the mocha chiffon cake we used to eat at Goldilocks? the one with the mocha buttercream icing po please...

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  3. Kindly email me so I can send the recipe to you directly. Thanks.

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  4. Hi Corinne! I just started following your blog. I've seen your cakes, it looks really nice and I wanted to learn how to bake too. So I thought of start baking with your cake recipes if you would not mind sending it to me via email. I would like the mocha chiffon cake, too wih the mocha buttercream icing ala goldilocks. Thanks a lot! I will email you so you can send your recipe through my inbox. Thanks again.
    Livi

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  5. Hi corrine, i've tried your ube macapuno cake and it was really good, it taste like red ribbon... thank u so much for sharing the recipe... i'am looking for a mocha cake recipe, can u share it to me too? i will drop u a message on your email... thank u so much...
    Gaby...

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  6. hi corrine,

    can i also have the mocha chiffon cake ala goldilocks recipe?

    thanks,
    jo

    ReplyDelete
  7. Jo, Please email me so I can send you the recipe directly. Thanks.

    ReplyDelete
  8. hi corinne,
    it'shai again,
    i've never seen a baking soda in shops here.. would baking powder be a substitute or do they work differently?

    THANKS!

    ReplyDelete
  9. The problem with baking soda is that it goes by different names in different countries.

    Here in Australia, baking soda is called bicarbonate of soda. I tried a google search and found that in Denmark (that's where you're from, right?), its called Bikarbonat. Try looking for that.

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  10. Dear Ate,I have tried most of your chiffon recipes and they are all stunning.Can I also have mocha chiffon cake ala goldilocks recipe.thanks and thank you for sharing.sarah

    ReplyDelete
    Replies
    1. Sarah,

      The mocha chiffon cake recipe is already posted here. Please see the 'Recipes' page, thanks.

      Delete
  11. Hi Corinne,

    Thank you for the wonderful recipe. Just made that yesterday and it was super soft.

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  12. Hi Ms. Corinne. Thanks for being generous with your recipes. Will this work with other pans aside from tube pan?

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    Replies
    1. Yes, it will as long as they are not non-stick.

      Delete
  13. i did this! and its so yummy! :) do you have another recipe?

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  14. Ms. Corinne,can i make this recipe using two 9x2 1/2 round pan?is it the same amount of batter as your ube chiffon cake recipe?thank you.-Catherine

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  15. Hi Corinne. I'm a big fan of yours. I'm just wondering if you still have your black forest recipe?? I tried to search it but it's no longer available. Unfortunately i lost the recipe . Please if you still have the recipe, kindly share it again. Thanks!!

    ReplyDelete
    Replies
    1. I never published a black forest recipe here. I have one but it's in my eBook and I cannot post it here, sorry.

      Delete
  16. do you flour or grease the pan before baking the cake in it?

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  17. Hi Ms. Corrine, can I use a 10x2" round pan in this recipe? Thanks.

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  18. Hi Corrine, I just started baking last week and my first attempt (brave huh) is your caramel cake ala estrel's and omg its soooo yummy! althought mine was floppy on the other side. I must've did something out of your instructions. Anyway, are all your recipes in your book in your blog as well or you have some recipes there that isn't here? Thanks.

    ReplyDelete
    Replies
    1. Please click the link at the top of the page (right sidebar with the book cover photo). It will take you to the page where all the information you need is listed, including the cakes in the book. Thanks.

      Delete
  19. Hi ate Corrine!! Andami na po namin nagawa na recipe niyo ^^ to be honest muntik ko na po iswear off ang baking until nakita namin ang blog niyo!! Thank you po talaga ^^ question lang po pano ang proportion ng recipe kung pang 10" pan po ang gagamitin ko? Thanks po ng marami!!!

    ReplyDelete
    Replies
    1. Same recipe lang para sa 10" pan.

      Delete
  20. Hi ate! Can i use baking powder instead of baking soda? If i can will i require to use the same amount 11/2 tspn?

    ReplyDelete
    Replies
    1. For this recipe, you need to use baking soda.

      Delete
  21. Hi Corinne, I'd like to ask if I can use 8" round pan for this recipe or should I use bigger size. Thanks!

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    Replies
    1. That's too small. A 10x3 or 11x3 is more suitable.

      Delete
  22. Hello! Can i use 9x12 rectangular pan? Thank you for sharing your recipes dito po ako sa blog nyo kumukuha ng mga recipe pag my nag oorder sa akin ng cake at sinasabi nilang ang sarap daw,,a million thanks to you!Godbless

    ReplyDelete
  23. Hello! Can i use 9x12 rectangular pan? please help..

    ReplyDelete
    Replies
    1. You can but your cake will not be as tall.

      Delete
  24. why baking soda? instead of baking powder? im curious since chiffon cakes call for a baking powder. thanks corinne.

    ReplyDelete
    Replies
    1. Baking soda is used as the leavening agent (instead of baking powder) when an acid is present. In this case, the acid is the natural cocoa powder.

      Delete
  25. Hello po, pwede po ba makahingi ng mocha chifon cake? And icing?

    ReplyDelete
    Replies
    1. May recipe na dito sa blog. Pakihanap nalang. Thanks.

      Delete
  26. Hi corrine. Just want to ask if this recipe will work with dutch process cocoa powder? I noticed it uses baking soda instead of baking powder. Thanks in advance.

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    Replies
    1. The cocoa powder in this recipe is the natural unsweetened one. Dutch processed cocoa will not react to baking soda.

      Delete
  27. Hello...i wanted to bake chocolate roll. I tried other recipe from google but it turn out bad, the procedure wasnt right at all but still i ff kc sabi goldlocks a like. I was thinking of doing ur ubi roll recipe and just change ubi ingredients to cocoa but i wanted to make sure that i bake the perfct chocolate roll this time and i know ur d only person who could hlp. Thnk u

    ReplyDelete