Chocolate Chiffon Cake for Auld Lang Syne

Here is one of my all-time favorite desserts which I posted back in 2009 and thought I'd reprise for old time sake in celebration of the new year. 

A feather-light, chocolate chiffon cake coated in an equally light and fluffy whipped cream frosting studded with toffee bits, this cake is sublime and would be a fitting end to any celebratory meal. 

I would like to take this opportunity to wish all of you who stop to visit a Very Happy and Healthy 2012! I am grateful for all of your comments, support and friendship.

Chocolate Chiffon Cake with Whipped Toffee Frosting

Printable Recipe

Serves 12

3/4 cup boiling water
1/2 cup cocoa
1-3/4 cups sifted cake flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola oil
7 egg yolks, unbeaten
1 tsp vanilla

7 egg whites
½ tsp cream of tartar

Combine hot water and cocoa and let cool. Sift together dry ingredients. Make a well and add oil, egg yolks, cooled cocoa mixture and vanilla. Beat until smooth. In separate bowl, beat egg whites until stiff adding cream of tartar. Pour egg yolk mixture in a thin stream onto entire surface of egg whites, gently cutting and folding with spatula until completely blended. Pour into ungreased 10” tube pan. Bake at 325 for 55 minutes and then at 350 for 10-15 minutes. Invert until completely cool. Run a long, sharp knife around sides of tube pan and invert onto a work surface. Split horizontally into 2-3 layers. Fill and frost with chocolate topping recipe.

Chocolate Topping-Filling (I double this recipe)

1 pint whipping cream
12 ounce package milk chocolate Heath bits (reserving 1/4 cup for sprinkling on top of cake)
1 16-17 oz jar rich, fudge topping such as Dove or Smuckers

Whip whipping cream until very stiff. Fold in other ingredients and frost cake layers. Refrigerate cake after frosting.

Can be frozen.

Chocolate Chiffon Toffee Cake

Yesterday, September 5th, was my youngest daughter's birthday. She and her husband are expecting their first child any day now so when she asked me to make her favorite cake for her birthday, I was happy to oblige.

This recipe came from my good friend, Barbara, years ago. I've tried to find it on the internet but have yet to find the exact recipe.


The recipe begins with a chocolate chiffon cake which is tall, moist and very light.


For some reason, my cake rose beautifully yesterday (after the first one flopped -which was my error in reading the recipe). Those things still happen once in a while! Never put 3 tablespoons of baking powder in a recipe when it only calls for 3 teaspoons!


The cake is then cut into layers and filled with fudge-flavored whipped cream and chocolate toffee bits.


I have to admit, it's one of my favorite cakes too :)

 
Barbara's Chocolate Chiffon Toffee Cake
Printable Recipe

Serves 12

3/4 cup boiling water
1/2 cup cocoa
1-3/4 cups sifted cake flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola oil
7 egg yolks, unbeaten
1 tsp vanilla

7 egg whites
½ tsp cream of tartar

Combine hot water and cocoa and let cool. Sift together dry ingredients. Make a well and add oil, egg yolks, cooled cocoa mixture and vanilla. Beat until smooth. In separate bowl, beat egg whites until stiff adding cream of tartar. Pour egg yolk mixture in a thin stream onto entire surface of egg whites, gently cutting and folding with spatula until completely blended. Pour into ungreased 10” tube pan. Bake at 325 for 55 minutes and then at 350 for 10-15 minutes. Invert until completely cool. Run a long, sharp knife around sides of tube pan and invert onto a work surface. Split horizontally into 2-3 layers. Fill and frost with chocolate topping recipe.

Chocolate Topping-Filling (I double this recipe)

1 pint whipping cream
12 ounce package milk chocolate Heath bits (reserving 1/4 cup for sprinkling on top of cake)
1 16-17 oz jar rich fudge topping such as Dove or Smuckers

Whip whipping cream until very stiff. Fold in other ingredients and frost cake layers. Refrigerate cake after frosting.

Can be frozen.