This Chocolate Chiffon Cake is fluffy, bouncy, and super moist. Rich in chocolate flavor that is perfect to frost with whipped cream, chocolate ganache, or even your chocolate buttercream. Perfectly paired with your hot coffee in the morning or mid-day snack.
Here are the ingredients:
For Choco Chiffon:
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sugar
6 egg yolks
1/2 cup vegetable oil
3/4 cup buttermilk/fresh milk
1 tsp vanilla
For Meringue:
6 egg whites
1 tsp lemon/calamansi juice, or white vinegar
1/2 cup white sugar
Note:
• Bake in a pre-heated oven at 180°c for 50 to 1 hour. Just insert a toothpick into the center of your cake. If there is wet batter still on the toothpick, add more time in the oven. If it comes out clean, your cake is done!
• Immediately turn the cake upside down to prevent the chiffon cake from shrinking.
• Remove the parchment paper and let it cool completely before frosting it.
• I used 2 6 inch round cake pan.
• Always use quality ingredients for the best results!
For Collaboration / Sponsorship
Email: kusinaniinday00@gmail.com
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