120 minutes
A delightful golden chiffon cake topped with rich chocolate icing, perfect for any celebration.
Unsalted Butter, softened
cups
cups
cups
cups
tablespoons
teaspoons
cups
each
teaspoons
Cocoa Powder
cups
Melted Chocolate
cups
Confectioners’ Sugar
cups
Corn Syrup
cups
Heavy Cream, optional, for consistency
cups
1. Preheat Oven
Begin by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This ensures the cakes bake evenly and release easily from the pans.
2. Cream Butter and Oil
In a large mixing bowl, combine 1/2 cup of softened butter with 1/2 cup of vegetable oil. Cream them together until the mixture is smooth and well-blended.
3. Add Sugar
Add in the 2 cups of sugar. Beat the mixture until it is light and fluffy, which takes about 3 to 5 minutes.
4. Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
5. Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture.
6. Add Eggs and Vanilla
Once combined, add 4 large eggs one at a time, beating well after each addition, and finish with 2 teaspoons of vanilla extract. Mix until the batter is smooth and well-incorporated.
7. Divide and Bake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool Cakes
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. Prepare Chocolate Icing
In a medium bowl, combine 1/2 cup of cocoa powder with 1 cup of melted chocolate. Gradually add 3 cups of confectioners’ sugar, mixing well to avoid lumps. Stir in 1/4 cup of corn syrup to give the frosting a beautiful glossy finish. If the frosting is too thick, you can add up to 1/3 cup of heavy cream to reach your desired consistency.
10. Assemble and Frost Cake
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of chocolate icing on top. Place the second layer on top and frost the top and sides of the cake with the remaining icing.
Replace some of the liquid in the recipe with freshly squeezed citrus juice (like orange, lemon, or lime) and add corresponding zest into the batter. This will give you a bright, tangy cake that can be topped with a simple glaze or a citrus-infused whipped cream.
Incorporate espresso or strong coffee into the batter, and enhance the chocolate icing with a shot of coffee. This will create a decadent mocha experience for coffee and chocolate lovers alike.
Instead of vanilla extract, add the zest of one lemon or orange to the chiffon cake batter. This will give a fresh and zesty note to the cake. You can also replace the water in the recipe with equal parts of orange juice or lemon juice for a more pronounced citrus flavor.
Substitute some of the liquid with coconut milk and fold toasted shredded coconut into the batter. Top it with a coconut cream frosting or a chocolate ganache for a tropical twist.
Add a tablespoon of instant espresso powder to your cake batter to enhance the cake's flavor complexity. Coffee complements chocolate beautifully. Dissolve espresso powder in the liquid used for the icing to intensify the chocolate flavor and add a hint of mocha.
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