Dark Chocolate Mini Chiffon Cakes

Happy One-Year Birthday Recipe ReDux! As Deanna mentioned in her birthday post, this past year has been filled with the fun of getting to ‘know’ ReDux members – but also filled with inspiration – as I’ve learned something new from every one of these talented bloggers! So on this special occasion, I’m sharing the deep, dark secret recipe for our family’s birthday cake (it’s deep and dark because of the chocolate!) My mom has actually eaten this Dark Chocolate Chiffon Cake every single birthday of her 60-plus years!

As a child, I usually requested a different recipe on my birthdays – partial to the super-sweet boxed cherry chip mix – as this was the only yearly occasion I was allowed to pick a cake mix from the store. But in recent years, the sweet, fluffy chiffon with almost-bitter chocolate swirled in has been my go-to birthday cake. (Yes, I usually make it for myself, since family lives far away!) For winter birthdays, we serve it with a rich chocolate cream cheese frosting; in the summer, it’s always topped with fresh berries and whipped cream (and sometimes more dark chocolate sauce!)

I found this adorable Angelfood tube cake pan at a resale shop and have been dying to use it. What better way than to celebrate a year of Recipe ReDux and our theme of ‘Small bites for big celebrations?’ And here’s a toast to all our Recipe ReDux members and readers for another year of success!

What have you learned from our Recipe ReDux members?

Dark Chocolate Mini Chiffon Cake

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• Author: by Serena Ball, RD
• Yield: 10-12 1x

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Description

Portion controled dark chocolate dessert: Mini Chiffon Cakes!

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Ingredients

Scale 1x2x3x

• 2 cups flour, sifted
• 1 1/3 cup sugar
• 1 tsp salt
• 1 tablespoon baking powder
• 1/2 cup canola oil
• 7 unbeaten medium egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla
• 1 cup egg whites (7 or 8)
• 1/2 teaspoon cream of tarter
• 3 squares (3 oz) coarsely grated/chuncked unsweetened chocolate (or 70%-80% dark chocolate)

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Instructions

1. Sift flour, sugar, salt and baking powder into mixing bowl. Make a well and add oil, egg yolks, water, and vanilla. Beat with a spoon (or slowly with a whisk) until smooth. In another bowl, measure egg whites and cream of tarter; whip until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently folding in with rubber scrapper JUST until blended. Do not stir! Sprinkle chocolate over top of batter and gently fold in with a few strokes. Pour into ungreased 10″ tube pan immediately. Bake at 325 degrees for 55 minutes, then in 350 degrees oven for 10-15 minutes. (Or for a mini-tube pan as I used, bake at 325 for about 20 minutes.)

A chocolate chiffon cake eater!