"This is an old recipe that I made often when we were on the farm and I had lots of cream to use up," recalls field editor Iola Egle of Bella Vista, Arkansas.
Recommended: Our Best-Ever Chocolate Cakes
VERIFIED BY Taste of Home Test Kitchen
- 2 cups cake flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 6 eggs, separated
- 2 squares (1 ounce each) semisweet chocolate, melted and cooled
- 1/2 teaspoon cream of tartar
- 1-1/2 cups heavy whipping cream
- 1-1/4 cups semisweet chocolate chips
- 1/4 cup butter, cubed
- 1 cup heavy whipping cream
- 1/2 cup confectioners' sugar
- 1 tablespoon baking cocoa
- Chocolate curls
- Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center; add water, oil, egg yolks and melted chocolate. Beat until smooth. In a small mixing bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into batter.
- Pour into prepared pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
- In a large saucepan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
- Split the cakes in half horizontally; spread each layer with filling. For frosting, in a mixing bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over top and sides of cake. Garnish with chocolate curls. Yield: 12 servings.
Originally published as Chocolate Chiffon Torte in Taste of Home August/September 2004, p56