Chocolate Chiffon Cake (Bolo de Chocolate) Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Let the eggs stand at room temperature for 30 minutes.
- In a bowl, combine cocoa and boiling water until smooth and cool for 20 minutes.
- In a large bowl, combine flour, sugar, baking soda and salt.
- In another bowl, whisk the egg yolks, oil and vanilla, add to the dry ingredients along with the cocoa mixture and beat until well blended.
- In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form and gradually fold into the egg yolk mixture.
- Gently spoon batter into an ungreased 10-inch tube pan and cut through the batter with a knife to remove air pockets.
- Bake on lowest rack at 325°F for about 60 to 65 minutes or until the top springs back when lightly touched.
- Immediately remove the pan and let it cool completely.
- Run a knife around sides and center tube of the pan to loosen it and place the cake on a serving plate.
- For icing, melt the butter in a saucepan.
- Remove from the heat and stir in the confectioners sugar, chocolate, vanilla and water.
- Drizzle over the cake and sprinkle with the chopped nuts.
Recipe Tips
Frequently Asked Questions
Can I substitute the canola oil in the cake recipe?
Yes, you can substitute canola oil with vegetable oil, melted coconut oil, or melted unsalted butter. Just ensure the substitution is of the same volume.
How should I store the leftover cake?
Leftover chocolate chiffon cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. You can also freeze the cake by wrapping it in plastic wrap and placing it in a freezer-safe container for up to 3 months.
What should I do if my egg whites don’t reach stiff peaks?
If your egg whites don’t form stiff peaks, ensure that your mixing bowl and beaters are completely clean and free of grease. Additionally, make sure you're using fresh eggs and that there are no traces of egg yolk in the whites, as fat can prevent them from whipping properly. If you still have trouble, you can add a pinch more cream of tartar to help stabilize the egg whites.
Recommended Drink Pairings
Wine
Portuguese: Madeira Wine - The rich, nutty flavors of Madeira complement the chocolate, enhancing its depth while maintaining balance.
General: Ruby Port - The sweetness and fruity notes of Ruby Port harmonize beautifully with the chocolate cake, making for a decadent pairing.
Beer
Portuguese: Super Bock Stout - This stout's roasted malt flavors and hints of chocolate match the cake's richness perfectly.
General: Milk Stout - The creamy sweetness of a Milk Stout complements the cake's chocolate notes, providing a smooth and satisfying experience.
Other Beverages
Espresso: A shot of espresso adds a bold coffee flavor that contrasts beautifully with the sweetness of the chocolate, enhancing the overall experience.
You might also like
Bake an authentic Portuguese pao de lo recipe that tastes like home. This traditional Portuguese...
| Level of Difficulty | Moderate |
| Servings | 12 |
Learn how to make this buttery, delicious and quick orange cake (bolo de laranja).
| Level of Difficulty | Easy |
| Servings | 8 |
Indulge in this creamy, no-bake Maria biscuit cake! It’s the perfect easy Portuguese treat for...
| Level of Difficulty | Easy |
| Servings | 4 |
Reviews (0) Add a review