Chocolate-Peppermint Cloud Cake
The cake is a classic chocolate chiffon, easy to make using a handheld or a stand mixer. Crushed peppermint candies give the whipped cream frosting its gorgeous pink color.
By Amy Traverso|Oct 25 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThe cake is a classic chocolate chiffon, easy to make using a handheld or a stand mixer. Crushed peppermint candies give the whipped cream frosting its gorgeous pink color.
Yield:
8-10 servingsIngredients
6 large eggs, whites and yolks separated, at room temperature
1⁄2 teaspoon cream of tartar
1⁄3 cup plus 3⁄4 cup granulated sugar
2⁄3 cup steaming hot water
1⁄3 cup Dutch-process cocoa powder
11⁄4 cups all-purpose flour
11⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon table salt
1⁄3 cup vegetable oil
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325 °F and set a rack in the middle position. Line the bottom of a 9-by-13-inch baking dish with parchment paper cut to fit, and set aside (do not grease).
In a very clean bowl, using a stand or handheld mixer, beat the egg whites with the cream of tartar on medium speed until they begin to foam. Add 1⁄3 cup sugar in a very slow stream and beat on high until stiff peaks form. Set aside.
In a medium bowl, whisk together the hot water and the cocoa powder. Set aside to cool.
In a large bowl, whisk together the flour, 3⁄4 cup sugar, baking powder, baking soda, and salt. Set aside.
Whisk the egg yolks, oil, and vanilla into the cocoa mixture. Add this to the dry ingredients, whisking until smooth (scrape the sides of the bowl halfway through). Now gently fold in a third of the egg whites until evenly combined. Add remaining egg whites and gently fold until evenly incorporated.
Pour batter into the prepared baking dish. Bake until the cake is set in the center and just begins to pull away from the sides, 30 to 35 minutes. Remove cake from oven; immediately invert pan onto a baking rack and let cool completely.
When the cake is cool, turn it right-side up. Take 1⁄3 cup of the crushed peppermint candies and set them aside for sprinkling over the cake.
What is the reason for inverting the cake right out of the oven ?
The reason you turn it upside down is so that the cake does not lose its height. This is also done with angel food cakes . Cool it upside down to maintain the height.