Name: Chocolate Chiffon Cake with Buttercream Frosting. recipe by Tasneem Rajkotwala at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

Preheat oven at 180°C. Take 6 inch round cake pans & grease with butter + flour. Separate & collect egg whites, yolks in different bowls.
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.
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.
Making Choco Whipped Cream: Collect the ingredients listed under ‘Choco Whipped Cream’ and beat till stiff peaks form. Refrigerate till use.
Pink Butter Cream Frosting: Wash & wrap beetroot in a foil, bake. Cool, peel and grate finely. Whisk ingredients under ‘Pink Buttercream Frosting’ & add beetroot.
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.

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