Sunday, October 20, 2013

Cake Slice Bakers - October 2013: Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream

It’s October 20th (where did the time go?!) and you know what that means! Well if you re new here I’ll tell you, it means the lovely ladies from the Cake Slice Bakers are posting the 12th and final cake from the most wonderful cookbook ever: Vintage Cakes by Julie Richardson.

I don’t think we have ever had a more successful cake book than this one.

I can still taste this Red Velvet Cake we made back in February, my god it was so smooth and delectable, and this Honey Bee Cake was definitely a huge hit for my roommates and me. The honey syrup was so sticky and sweet and just paired perfectly with the cake. Oh and don’t get me started on the Lemon and Almond Streamliner Cake. That is probably my absolute favorite out of all the cakes we made this year. So lemony, tangy, yet sweet too. And the frosting for this cake was amazing! I could eat that out of a bowl with a spoon if my goal was to gain 10 pounds in an hour.

So it has been a tradition for the past couple of years that on the last cake everyone makes a cake of their choice and keeps it a secret from everyone (including the members of the group) until the big reveal.

I ended up making this lovely beauty!

You would think an all-chocolate cake would be really heavy and dense, but not this one. It has 7 egg whites to make it light and fluffy and the whipped cream frosting keeps the whole thing light and pleasant.

I took this to my parents during fall break and by the end of my long weekend (only 4 days mind you) all by this slice you see here was gone. I had to salvage it because I didn’t have time to take pictures.

My mom says this is the best cake I have ever made. I think it has to do with it tasting very similar to this cake my grandma who passed away a few years ago; it was a tough time for my mom. But I’m glad I unintentionally made a make my mom had in her childhood frequently. The only difference between the two cakes was that my grandma put a burnt sugar toffee thing on the top. I really do think that would make this cake extra awesome!

(By the way please excuse all the terrible photos. I didn't have proper light for about a week and since this was the last slice I didn't want to get rid of it so it looks a little mangled.)

Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream
Slightly adapted from Vintage Cakes by Julie Richardson

Whipped Cream
5 oz. semi-sweet chocolate chips
2 cups heavy cream
1 ¼ tsp. pure vanilla extract
¼ tsp. cinnamon
Dash of salt

½ cup unsweetened natural cocoa powder
½ cup boiling water
½ cup canola oil
½ cup buttermilk
2 tsp. pure vanilla extract
6 large egg yolks, room temperature
1 ¾ cup cake flour
2 tsp. baking powder
1 tsp. salt
1 ¼ cups dark brown sugar
7 large egg whites, room temperature
½ tsp. cream of tartar
½ cup sugar

Whipped Cream: place chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan over medium heat until it reaches a slight simmer. Take off the heat and pour over the chocolate, swirling the bowl to coat all of the chocolate in heavy cream. Let the mixture sit for a little bit to allow the chocolate to melt. Whisk the cream and chocolate until combined. Stir in the vanilla, cinnamon and salt. Cover with plastic wrap and chill in the fridge until cold, about 3 hours.

Preheat the oven to 325 F. Take out your 10-inch tube pan, do not grease or line the pan. Just get it out in preparation for the batter.

Cake: In a small bowl, whisk together the cocoa powder and boiling water until smooth. Whisk in the oil, buttermilk, vanilla, and yolks.

In a large mixing bowl, sift together the cake flour, baking powder, salt. Whisk in the brown sugar until the big lumps are gone. Stir the chocolate mixture into the flour mixture with a rubber spatula. Stir briskly until smooth. Do not over-mix.

In a clean glass bowl, whip the eggs whites on medium until foamy. Add the cream of tartar and increase the speed to medium-high until the whites reach soft peaks. Decrease the speed to medium and gradually pour in the sugar. Increase the speed to high and whip until the egg whites are stiff and glossy. Fold 1/3 of the egg whites into the batter using as few strokes as possible. Fold in the reaming egg whites until fully incorporated.

Pour batter into the UNgreased tube pan. Place the pan on the lower third oven rack and bake for 45-55 minutes. Do not invert the cake, but place it on a cooling rack until it reaches room temperature. To unmold the cooled cake run a thin knife around the edges to release the sides. Invert the cake onto a serving plate.

Assembly: Place the bowl of the chocolate whipped cream in the freezer for 5 minutes. Whip cream until it reaches a thick and spreadable consistency. Cut the cake into three horizontal sections. Spread 1/3 of the whipped cream onto the top (cut side up) of the bottom third of the cake. Place the middle section of the cake on top of the cream. Spread another ½ of the whipped cream on top of the middle section of the cake. Place the final piece of the cake on top of the whipped cream. Cover the top with the remaining whipped cream.


  1. Your cake turned out lovely, I can see you have mastered this technique! Grandma would be so proud! It's awesome you had only this piece to work with, it means it must have been awesome if it was all gone!

  2. Thank goodness for the last slice... you better go and bake another! Love your post!

  3. I can see how this beauty of a cake would disappear quickly. Your chiffon cake looks and sounds awesome =) Love anything with whipped cream but your grandmother's burnt sugar toffee topping sounds good, too!

  4. It looks like the perfect 3-layer cake! I love light chocolate cakes. Again another winning recipe from the Cake Slicers :)

  5. So glad that you held them off of this last slice so that you could share with us. Looks wonderful!

  6. You know it is a great cake when they is almost nothing left to take a photo of. It looks both light and luscious. I love the idea of a burnt sugar topping for the cake, and may just have to do this when I make this cake. Of course I'll have to change the name to Becca's Grandma's Chocolate Cake.

  7. Wow...Becca....those egg whites really did the trick....because this beautiful cake looks light as a feather! I can see why there was only one slice left! And that burnt sugar toffee icing of your grandmother sounds AMAZING! Hope school is going well....glad you got to have a nice visit with your family! : )

  8. That cake sounds so light and luscious. It looks great!

  9. Great job on your final cake! It's so awesome how certain foods or smells can take us back to certain times in our lives. I'm glad your mom was able to feel close to your grandma again through your beautiful cake. And I've heard rave reviews on that lemon cake...I'll have to try it this summer.

  10. No apologies needed. You had enough light to show us how yummy this cake looks. I've never made a chocolate chiffon cake, but you have piqued my interest.

  11. YUMMY! Becca this looks so good and so fluffy! No wonder there was only one slice left! :) Are you possibly the best room mate ever?? Hazel x

  12. How sweet for your mom to have tasted a memory through this cake. It still looks good!

    Overheard from the kitchen when I had finished the latest cupcakes - "oh you better not touch them, I don't think mom has taken pictures yet!" Ha!!



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