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    You are in: Home / Recipes / Dark Chocolate Chiffon Cake Recipe
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    Dark Chocolate Chiffon Cake

    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    10 mins

    48 mins

    GothicGranola's Note:

    Cake recipe from the Cake Mix Doctor Anne Byrn. I plan on baking this for my boyfriend's 22nd birthday. He asked for something chocolatey, light and fluffy and this should do the trick. ^---

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees and set aside an ungreased 10-inch tube pan.
    2. 2
      Place the egg whites and cream of tartar in a medium mixing bowl and beat with an electric mixer on high until stiff peaks form, about 2-3 minutes.
    3. 3
      Place the cake mix, egg yolks, water, oil, coffee powder, and vanilla in a mixing bowl and blend on low for 1 minute. Stop the machine to scrap down the sides with a rubber spatula then increase mixing speed to medium and beat for 2 more minutes, continuing to scrap the sides of the bowl as needed. Turn the beaten egg whites on top of the batter and with a rubber spatula fold the whites in to the batter until the mixture is combined but still light. Pour the batter into the prepared pan, smoothing out the top and place the pan in the oven.
    4. 4
      Bake the cake until it springs back when pressed with your finger and a toothpick inserted in the center comes out clean and without batter, about 48 to 52 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter so it is right side up.

    Ratings & Reviews:


    Nutritional Facts for Dark Chocolate Chiffon Cake

    Serving Size: 1 (64 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 215.6
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 2.2 g
    Cholesterol 39.3 mg
    Sodium 285.7 mg
    Total Carbohydrate 23.9 g
    Dietary Fiber 0.7 g
    Sugars 12.5 g
    Protein 3.5 g

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