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The Cake Slice Bakers – Hot Cocoa Chiffon Cake
Filed under dessert - cakes/cupcakes, The Cake Slice BakersOct 20
I am really excited to be a part of a new baking group – The Cake Slice Bakers. I heard about the group, just forming, about a month ago and joined right away. The idea of this group is to take one baking cookbook a year and bake a recipe from it each month for that year. Since I’m a cookbook fan, and a baking fan, I thought it would be a perfect fit!The first choice from this year’s cookbook – Sky High by Alisa Huntsman and Peter Wynne – was a Cappuccino Chiffon Cake. Since my husband and I aren’t coffee fans, and I was taking this to work where most of the people at work aren’t coffee fans, I decided to sub hot cocoa and leave out all of the alcohol elements. What I was left with was a delicious cake!!
I didn’t think I’d be able to sample the cake, but there was a slice left over for me, plus one for me to take home to my husband. I loved the flavor of this cake. It didn’t taste very much like hot cocoa, but more like cinnamon and vanilla flavor. It wasn’t overpowering in any way, but the texture and taste were right up my alley! My husband ate his slice in about 2 seconds flat, and was mad that I didn’t have more!
Below is the recipe as I made it, but to see what everyone else did (including the Cappuccino version!) visit The Cake Slice Bakers!!
HOT COCOA CHIFFON CAKE
adapted from Sky HighMakes an 8-inch triple layer cake
1/4 cup of neutral oil (ie. vegetable, canola, or soybean)
6 eggs separated
6 tablespoons of prepared hot cocoa, cooled to room temperature
2 teaspoons of vanilla extract
1 and 1/3 cups of cake flour*
1 and 1/2 cups of sugar
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
Cocoa powder or cinnamon for dusting(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)
Hot Cocoa Syrup
1/3 cup hot freshly prepared hot cocoa
1/6 cup of sugar
Vanilla Whipped Cream
3 cups of heavy cream
1/3 cup of sugar
2 teaspoons of vanilla1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.
2. In a medium bowl, combine the oil, egg yolks, hot cocoa, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.
3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.
4. Add the hot cocoa-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.
5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.
6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 of the hot cocoa syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.
7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.
Hot Cocoa Syrup
makes 1/2 cupIn a bowl, stir together the hot cocoa and sugar. Stir until the sugar dissolves. Let cool to room temperature.
Vanilla Whipped Cream
makes 6 cupsPlace the cream, sugar, and vanilla in large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.
38 Responses to “The Cake Slice Bakers – Hot Cocoa Chiffon Cake”
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Jodie said on October 20th, 2008 at 2:56 pm
Looks great! I did the hot cocoa sub, too and we loved it!
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Rosa's Yummy Yums said on October 20th, 2008 at 3:47 pm
That cake looks divine! The kind I could eat until I explode ;-P!
Cheers,
Rosa
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Mary said on October 20th, 2008 at 4:00 pm
I’m not usually tempted by sweets, but you did a wonderful job with the cake. It’s really beautiful.
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Patsyk said on October 20th, 2008 at 4:12 pm
Beautiful cake! It’s no wonder you didn’t have much left to take home and sample!
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Maria said on October 20th, 2008 at 4:16 pm
I love the hot cocoa version! Nice work!
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Jacque said on October 20th, 2008 at 4:18 pm
It looks delish! I thought it was mostly cinnamon tasting too.
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The Bahens said on October 20th, 2008 at 4:57 pm
Great job on your cake!
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nicole said on October 20th, 2008 at 5:28 pm
Layered cakes are so pretty. You did a good job.
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ashley said on October 20th, 2008 at 6:06 pm
oh goodness. this looks delicious!
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Caroline said on October 20th, 2008 at 6:32 pm
Nice job! I will use hot cocoa next time.
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Katie said on October 20th, 2008 at 7:03 pm
Your cake looks wonderful and so tall. If your husband wants some more you will just ahve to bake him another one
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Rosie said on October 20th, 2008 at 7:14 pm
Your cake looks stunning and I love the idea of the hot cocoa version!!!
Rosie x
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Pam said on October 20th, 2008 at 7:29 pm
My kids love cake and hot cocoa – what a perfect combination of flavors. Great recipe!!!
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The Farmer's Wife said on October 20th, 2008 at 7:54 pm
great cake! I too enjoyed this first cake challenge! Yours is beautiful…I left out the coffe and alcohol…I loved it!
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Gigi said on October 20th, 2008 at 10:32 pm
Yummy! Your cake came out fantastic! I love all the differrent variations I’ve seen today! I am so glad everyone enjoyed!
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Mrs. L said on October 20th, 2008 at 10:35 pm
I love the fact that you substituted Hot Cocoa for the coffee. Sounds yummy.
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Cakespy said on October 20th, 2008 at 11:14 pm
A slice of heaven! It looks wonderful.
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Bunny said on October 20th, 2008 at 11:22 pm
This was a good recipe wasn’t it! Your cake looks great!!
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noble pig said on October 21st, 2008 at 2:36 am
This is a great twist on the cake with cocoa…but my dear what planet do you work on that everyone at work doesn’t like coffee? Ahhhhhhhhh! I can’t beleive it!
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kamailesfood said on October 21st, 2008 at 4:28 am
Sounds like a winning recipe! It looks fluffy and light.
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Meeta said on October 21st, 2008 at 9:15 am
i like the sound of the group! it will certainly encourage one to thoroughly go through the book!
This cake sounds divine. WHile I do not often make a layer cake – only when the DBs challenge me to – this flavors here sound so good![Reply]
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Darius T. Williams said on October 21st, 2008 at 12:11 pm
YES – this sounds like a great group to join. I’m going to join one of these groups as my new years goal – lol…I really am. You guys inspire me!
-DTW
http://www.everydaycookin.blogspot.com[Reply]
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ayankeeinasouthernkitchen said on October 21st, 2008 at 12:45 pm
You all seem to have such fun baking! I really like the way ths cake looks, as a matter of fact it would go with my coffee that I am drinking right now. Good Job!
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Prudy said on October 21st, 2008 at 1:17 pm
I’m so enjoying all these gorgeous cakes. I’m wondering how long I can resist the urge to join yet another baking group.
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Paula said on October 21st, 2008 at 3:15 pm
Whoa!!! That cakes looks terrific! You only got one piece?!!! Not fair! You did a beautiful job with this cake; the layers look so pretty. Um, if you need anyone to test your creations, I’m available! YUM!
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Megan said on October 21st, 2008 at 3:49 pm
I really wish I had been able to try this cake – after seeing all the rave reviews! But, that gives me a reason to make it again!
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Kelly-Jane said on October 21st, 2008 at 7:02 pm
Oh that looks great, I’ve been umming and ahhing about Skyhigh for a while now!
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Robin said on October 21st, 2008 at 7:25 pm
It is so nice to see someone who is not afraid to omit the alcohol and coffee in recipes.
We don’t like it either.
(and it is nice to see someone from my part of town)
I am just north of you by 45 min.
Robin[Reply]
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Grace said on October 21st, 2008 at 9:46 pm
i love your adjustments! although i love coffee, it’s not my favorite dessert flavor, so i’d be tempted to do the exact same thing. bravo!
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kimberleyblue said on October 21st, 2008 at 10:25 pm
awesome looking cake, and thanks for introducing me to that group. i’m so joining!
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Megan said on October 21st, 2008 at 10:32 pm
this sounds so good. I would of never thought to sub hot cocoa for the coffee. Cinnamon and vanilla flavors work for me!
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Kevin said on October 22nd, 2008 at 12:14 am
Nice looking cake!
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Maria said on October 22nd, 2008 at 8:36 am
Deb your cake turned out stunning!
Maria
x[Reply]
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hot garlic said on October 22nd, 2008 at 11:13 am
Great call on the hot cocoa sub! And Hot Cocoa sauce?? Heaven! Congrats on finding a group that fits you perfectly!
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kat said on October 22nd, 2008 at 2:29 pm
great idea with the substitution
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Ingrid said on October 25th, 2008 at 12:53 am
Oooww, that looks cocoa-licious! Your layers came out great. How clever that you thought to sub hot cocoa for the coffee! I would have just made it as is.
~ingridBtw, If it’s okay I’ve added you to my blogroll, THX!
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glamah16 said on October 27th, 2008 at 12:30 am
I dont know how you dot it with the DB’s and this. But it looks great.
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eatme_delicious said on November 3rd, 2008 at 5:21 am
Yum!! I just bought this book but haven’t made anything from it yet. I love how you used hot cocoa instead of cappuccino! Great twist and looks delicious.
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