Chocolate Chiffon Cake with Buttercream Frosting. | How to make Chocolate Chiffon Cake with Buttercream Frosting.

By Tasneem Rajkotwala  |  25th Jul 2015  |  
3 from 2 reviews Rate It!
  • Chocolate Chiffon Cake with Buttercream Frosting., How to make Chocolate Chiffon Cake with Buttercream Frosting.
Chocolate Chiffon Cake with Buttercream Frosting.by Tasneem Rajkotwala
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    6

    People

194

2





About Chocolate Chiffon Cake with Buttercream Frosting. Recipe

Chocolate Chiffon Cake with Buttercream Frosting.

Ingredients to make Chocolate Chiffon Cake with Buttercream Frosting.

  • For chocolate chiffon cake- all purpose flour – 2 cups
  • White sugar – 1 cup divided half and half
  • Unsweetened Cocoa Powder – 1/3 cup
  • Baking Powder – 1 tsp
  • baking soda – 1 tsp
  • salt – 1/4 tsp
  • Vegetable oil – 1/2 cup flavorless
  • Black Coffee – 1/3 cup at room temperature
  • Vanilla – 1 tsp
  • cream of Tartar – 1/4 tsp
  • eggs – 3 large separated + 1 egg white
  • For Pink Butter cream Frosting - Beetroot – 1
  • Castor sugar – 3 to 4 cups
  • Butter – 1 cup unsalted at room temperature
  • Milk – 2 to 4 tbsp
  • Vanilla Extract – 1 tsp
  • For Choco Whipped cream- Cold Heavy Whipping cream - 1/2 cup
  • Castor sugar – 2 tbsp (add more for sweetness)
  • Vanilla Extract – 1/4 tsp
  • Cocoa Powder – 1 tbsp

How to make Chocolate Chiffon Cake with Buttercream Frosting.

  1. Preheat oven at 180°C. Take 6 inch round cake pans & grease with butter + flour. Separate & collect egg whites, yolks in different bowls.
  2. In a bowl, sift flour, cocoa powder, baking powder, baking soda & salt. Mix coffee & oil in a cup. In a large mixing bowl beat egg yolks with ½ cup sugar. Pour in coffee mixture, vanilla & whisk.
  3. Fold in the dry ingredients. Add remaining sugar & beat till stiff peaks appear. Fold in the egg whites. Divide the batter equally & bake for 45 minutes. Check by inserting a toothpick in the center.
  4. Making Choco Whipped Cream: Collect the ingredients listed under ‘Choco Whipped Cream’ and beat till stiff peaks form. Refrigerate till use.
  5. Pink Butter Cream Frosting: Wash & wrap beetroot in a foil, bake. Cool, peel and grate finely. Whisk ingredients under ‘Pink Buttercream Frosting’ & add beetroot.
  6. To Assemble Cake: Trim & level the cake. Pour whipped cream in the center & spread evenly on top. Place another cake & frost with the pink butter cream.

Reviews for Chocolate Chiffon Cake with Buttercream Frosting. (2)

Ankit Kumar Gupta7 months ago

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Taskeen Farook Memona year ago

Wat is d substitute of cream of tartar...nd hiw to make it.plz reply
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