This is one of the simplest and easiest chocolate chiffon cake recipe. I have used this recipe as a base to create so many variations like Trifle, Vanilla sponge cake, Tres leches, and Rasmalai cake to name a few (click on the names to see those recipes). By now, I have the cake recipe memorized as it’s so simple.
I decided to give a stylish flair to this cake by adding Pitaya powder to it. Pitaya is also known as dragon fruit and is an exotic superfruit, indigenous to South America. It is intensely sweet with a beautiful Fuschia color and is high in nutrients, including vitamins C and B, magnesium, zinc, iron, fiber, and antioxidants. It has a light, fruity, and berry-like flavor. You can use a tsp in your smoothie bowl or also your protein shake. You may have seen it used in smoothie bowls at your local acai place. You can buy the Pitaya powder online or at your local health store.
Lately, I have been baking mostly gluten-free cakes and my go-to flour is Bob’s Red Mill – 1-to-1 . After many trials and tribulations, this is the one that has consistently worked best for me. The creativity of the cake depends on your personal choice and mood. I love getting creative with fresh flowers, fruits, chocolate flakes, and edible bling.
Chocolate Chiffon Pitaya Cake
Ingredients
Cake Ingredients
- 3/4 cup all purpose flour or GF flour Bob's Red Mill for GF
- 1 cup fine sugar
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 10 tbsp oil
- pinch of salt
- 4 eggs
- 1 tsp vanilla extract
Icing Ingredients
- 1 1/2 cup heavy whipping cream
- 3 tbsp sugar
- 2 tsp Pitaya powder It is a pretty vibrant color so start with 1 tsp
- 1 tsp vanilla extract
- OR you can use one cool whip tub use as much as needed
Instructions
- Spray 2 round baking pans with baking spray
- In a large bowl, mix the oil and sugar using a hand mixer for a few minutes.
- Add flour, baking powder and salt one by one (making sure each one is mixed before adding the next one)
- Add the eggs one by one
- Add the vanilla extract
- Mix for about 5 minutes
- Divide batter equally between the two pans
- Bake at 300 degrees for 23 minutes or (a toothpick inserted in the center comes out clean)
Icing the Cakes
- Whip cream, sugar and vanilla extract at a high speed till thick and spreadable
- Spread some of the cream over the lower layer and then place the second layer on top ( upside down)
- Use the remaining cream to decorate the sides and top
Notes
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.
