Chocolate Chiffon
Help me think of ideas for the filling of my cakes….?

Im in culinary school and I have to make a three layered cake….the cake part will be a chocolate chiffon cake. I need help thinking of fillings that would go with the cake…also its going to covered in chocolate butter cream and covered with fondant….

How about a mocha filling? Mmmm coffee and chocolate.

Or a marshmallow filling would be interesting!

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How to make a chocolate cake homemade Chiffon

When it comes to making a chocolate cake made at home, this recipe is one of the best I have tested. What I really like about this is light and fluffy consistency to it and just enough chocolate flavor.

The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set in refrigerator. I like to do mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

1 mass unbaked shell (9 inches)
1 envelope unflavored gelatin mixture of
1 / 4 cup of tap water
1 / 2 cup granulated sugar
1 / 2 cup cocoa powder
1 / 2 teaspoon table salt
1 1 / cold 4 cup milk
3 egg yolks
1 cup cream heavy whipping
3 egg whites
Whipped cream for garnish

Remove pie shell and bake in your oven package according to the instructions of pack, remove and let cool.

In a large bowl, add in water and then sprinkle the unflavored gelatin mixture on top. Let mixture stand at room environment for 5 to 7 minutes to soften up.

In a large saucepan, combine granulated sugar, cocoa powder and salt. Stir in cold milk and egg yolks with a nonstick silicone spatula. Cook this mixture over low heat, stirring constantly to avoid scorching, until mixture begins to thicken. You do not want boil the mixture! Remove pan from heat. Stir in gelatin mixture until dissolved. Pour into a bowl and chill in refrigerator until it becomes syrup, about 20 to 25 minutes.

In a separate bowl, whisk the cream with an electric mixer until it becomes stiff. Gently fold whipped cream into the mixture of cold chocolate. Slowly beat the egg whites until all ingredients are combined.

Pour entire mixture into prepared pie shell baked. Cover the casserole cake and refrigerate for 2 to 3 hours to relax and to materialize. Garnish with some whipped cream before serving, if desired.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com