Mean Chef's Almond Crunch Chocolate Confetti Chiffon Cake
Indulge in the delectable layers of flavor and texture with Mean Chef's Almond Crunch Chocolate Confetti Chiffon Cake—a celebration in every bite! This showstopping dessert combines the light, airy elegance of chiffon cake with marbled vanilla and chocolate batters, creating a stunning confetti swirl effect. Topped with a layer of luscious melted milk chocolate, crunchy toasted almonds, and a festive sprinkle of colorful confetti, this cake is as visually striking as it is delicious. A luxurious whipped cream frosting ties it all together, making it perfect for birthdays, celebrations, or simply treating yourself. With its moist crumb, nutty crunch, and creamy finish, this cake is guaranteed to be the centerpiece of any dessert table. Whether you're an expert baker or a home enthusiast, this recipe will make you feel like a pro!
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Ingredients
- 200 grams All-purpose flour
- 250 grams Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 large Egg yolks
- 8 large Egg whites
- 120 ml Vegetable oil
- 180 ml Water
- 1.5 teaspoons Pure vanilla extract
- 30 grams Unsweetened cocoa powder
- 50 grams Almonds (toasted and chopped)
- 250 ml Whipping cream
- 50 grams Powdered sugar
- 100 grams Milk chocolate (melted)
- 50 grams Sprinkles (confetti-style)
Directions
Step 1
Preheat your oven to 160°C (325°F) and prepare an ungreased 10-inch chiffon cake pan.
Step 2
In a large bowl, sift together the flour, granulated sugar (reserving 2 tablespoons for later), baking powder, and salt.
Step 3
In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth.
Step 4
Add the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
Step 5
In another clean and dry bowl, beat the egg whites with a hand mixer or stand mixer until foamy. Gradually add the reserved 2 tablespoons of sugar and continue beating until stiff peaks form.
Step 6
Gently fold the egg whites into the cake batter in three batches using a spatula to retain the airy texture.
Step 7
Divide the batter in half. To one half, fold in the cocoa powder until fully incorporated.
Step 8
Alternate spoonfuls of the plain and chocolate batters into the chiffon cake pan to create a marbled effect. Use a skewer or knife to gently swirl the batters together for a confetti-like design.
Step 9
Bake the cake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean.
Step 10
Once baked, invert the pan onto a bottle or a stable surface and allow the cake to cool completely upside down before removing it from the pan.
Step 11
While the cake cools, prepare the almond crunch layer by toasting and chopping the almonds to small pieces.
Step 12
In a medium bowl, whip the cold whipping cream and powdered sugar together until soft peaks form.
Step 13
Once the cake is completely cool, spread a thin layer of melted milk chocolate over the top and sprinkle the toasted almonds evenly over it. Let it set for 10 minutes.
Step 14
Frost the sides of the cake with the whipped cream, smoothing it out with a spatula.
Step 15
Decorate the cake with the confetti-style sprinkles for a festive touch.
Step 16
Chill the cake for 1-2 hours before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
| Serving size | (1663.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5259.5 |
| Total Fat 286.3g | 0% |
| Saturated Fat 101.2g | 0% |
| Polyunsaturated Fat 68.2g | |
| Cholesterol 1380mg | 0% |
| Sodium 2960.8mg | 0% |
| Total Carbohydrate 601.0g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 398.2g | |
| Protein 89.1g | 0% |
| Vitamin D 111.8IU | 0% |
| Calcium 555.3mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 1944.9mg | 0% |
Source of Calories