Chocolate-Caramel Chiffon Cake Recipe

Name: Chocolate-Caramel Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs,; 3/4 cup baking cocoa; 3/4 cup hot water; 1-3/4 cups sugar; 1-1/8 cups all-purpose flour; 1-1/8 teaspoons baking soda; 1/2 cup canola oil; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar; 1/2 cup butter, cubed; 1 cup packed brown sugar; 1/2 cup heavy whipping cream; 2 cups heavy whipping cream; 1 cup confectioners' sugar; 2 tablespoons baking cocoa; 1/2 teaspoon vanilla extract; Chocolate curls, optional

Servings: persons

6 eggs,
3/4 cup baking cocoa
3/4 cup hot water
1-3/4 cups sugar
1-1/8 cups all-purpose flour
1-1/8 teaspoons baking soda
1/2 cup canola oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream
2 cups heavy whipping cream
1 cup confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
Chocolate curls, optional

1
Let egg whites stand at room temperature for 30 minutes. In a small bowl, combine cocoa and hot water until smooth; cool for 20 minutes. Line three greased 8-in. round baking pans with parchment paper; grease paper.
2
In a large bowl, combine sugar, flour and baking soda. In another bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended.
3
Add cream of tartar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently transfer to prepared pans.
4
Bake at 350u00b0 for 16-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
5
For caramel sauce, in a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; simmer for 3-4 minutes or until thickened. Refrigerate until thickened to spreading consistency.
6
For chocolate cream, beat cream, confectioner's sugar, cocoa and vanilla until stiff peaks form.
7
Place one cake layer on a serving plate; spread with 1/2 cup caramel sauce and 1 cup chocolate cream. Repeat layers. Top with remaining cake layer. Spread remaining caramel sauce over top. Spread remaining chocolate cream over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers.

1916

kcal

Calories

125

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 eggs,, 3/4 cup baking cocoa, 3/4 cup hot water, 1-3/4 cups sugar, and more.

Yes, Chocolate-Caramel Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Caramel Chiffon Cake

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