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chocolate chiffon cake


this cake is from a wonderful pastry chef, mary bergin. it's very simple, and it's simply the finest chocolate cake anywhere. when i make chocolate cake, this is the recipe i use. i may vary the accompaniments, but the cake is the same.


# # # # # # # # # # #


  1. Preheat oven to 350
  2. Lightly grease a 10" bundt pan
  3. Sift together the 1 cup sugar
  4. Cake flour
  5. Cocoa
  6. Baking powder
  7. Baking soda and salt twice
  8. In a separate bowl
  9. Mix the yolks
  10. Oil
  11. Water and vanilla
  12. Mix the wet ingredients into the dry ingredients
  13. In the bowl of your mixer
  14. Whip the whites to soft peaks
  15. Then slowly add the last 1 / 2 cup sugar and whip to stiff peaks
  16. Mix 1 / 3 of the whites into the chocolate base to lighten
  17. The fold the remaining whites in gently until thoroughly incorporated
  18. Pour the batter into the prepared pan and bake for about 30 minutes
  19. Or until the cake just begins to come away from the sides
  20. Immediately remove from the oven and let cool
  21. Then turn out onto a plate
  22. I like to fill the center with lightly sweetened whipped cream and raspberries
  23. Or
  24. Sift a little powdered sugar over top
  25. Slice and serve with whipped cream and hot fudge sauce
  26. Or whatever you can dream up

Step 10

Total Time in Minute 55

Ingredients Count 11

cooking chocolate chiffon cake

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Cake flour


Baking powder

Baking soda


Egg yolks

Canola oil



Egg whites

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