Recipe: Chocolate chiffon cake with chocolate glaze
Chocolate chiffon cake with chocolate glaze (Glenn Koenig / Los Angeles Times / August 26, 2012)
Chocolate chiffon cake with chocolate glaze
Total time: 1 hour, 45 minutes plus cooling time for the cake
Servings: 12 to 16
Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
1/4 cup (1/2 stick) butter
1/2 cup heavy cream
1/2 cup water
3/4 teaspoon vanilla extract
3 tablespoons corn syrup
1 pound bittersweet or semisweet chocolate (chips or finely diced)
1. In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat. Stir (do not whisk) in the chocolate until melted and combined.
2. This makes about 2½ cups glaze, which will thicken as it cools. Rewarm slightly to thin, or stir in a little extra cream to reach the desired consistency. The glaze will keep, covered and refrigerated, for up to 1 week.
Chocolate chiffon cake and assembly
1 1/2 cups (6 ounces) cake flour
1/2 cup unsweetened cocoa powder
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.