Decadent Chocolate Chiffon Delight 🍫🎂

Spago’s Chocolate Chiffon Cake 🍫🍰

Overview:

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: 1 9-inch round cake

Description:

This delightful Chocolate Chiffon Cake recipe from Spago’s is a gem adopted back in September 2006. While I haven’t had the pleasure of making it myself yet, its reputation precedes it as the ultimate chocolate cake experience. Its airy texture and rich chocolate flavor make it a dessert to remember.

Ingredients:

• 1 1/2 cups granulated sugar
• 1 cup all-purpose flour
• 3/4 cup cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 eggs, separated
• 1 cup water
• 2 teaspoons vanilla extract

Instructions:

1. Preparation:

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   • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
   • Butter or coat a 9-inch round cake pan with vegetable spray and line it with parchment paper. Dust with flour, ensuring to tap out any excess flour.

2. Mixing the Dry Ingredients:

   • Sift together 1 cup of sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Preparing the Batter:

   • In a large bowl of an electric mixer, beat the egg yolks at high speed. Gradually add the oil, water, and vanilla extract while mixing on low speed. Gradually add the sifted dry ingredients, increasing the speed to medium until well combined.

4. Whipping the Egg Whites:

   • In another clean large bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to whip until the whites are shiny and firm, but not stiff.

5. Incorporating the Batter:

   • Gently fold 1/4 of the whipped egg whites into the chocolate mixture. Then, carefully fold the chocolate mixture back into the remaining egg whites until fully incorporated.

6. Baking:

   • Pour the batter into the prepared cake pan, ensuring not to fill it more than 2/3 full. Bake in the preheated oven for about 30 minutes or until the edges of the cake pull away from the pan and a tester inserted into the center comes out clean.

7. Cooling and Serving:

   • Allow the cake to cool on a rack. To remove it from the pan, run a sharp knife around the inside to loosen it, then invert it onto a rack. Place a 9-inch cardboard round on the cake and invert it once again for a sturdy base.

Additional Notes:

• This recipe has been printed with variations, including using 3/4 cups of oil, resulting in a softer cake that may tend to sink in the middle.
• You can also bake this cake in a bundt pan for a different presentation.
• If you have any leftover batter, consider making cupcakes with it for a delightful treat.

Nutritional Information (per serving):

• Calories: 3072.4
• Fat: 139.1g
• Saturated Fat: 25.7g
• Cholesterol: 846mg
• Sodium: 2974.4mg
• Carbohydrates: 435.1g
• Fiber: 24.8g
• Sugar: 303.7g
• Protein: 57.9g

This Chocolate Chiffon Cake from Spago’s promises to be a decadent indulgence, perfect for any dessert occasion. Enjoy the rich flavors and airy texture of this classic recipe!