Abigail Johnson Dodge Chiffon Cakes

I was really excited when I read the recipes of Abigail Johnson Dodge in Fine Cooking. Here is someone who has great talent. I made the espresso chocolate marble chiffon cake and was amazed. Inventive and utterly delicious. She has a book coming out and here is a link to her website.

www.abbydodge.com

For the cake:

7 eggs and 1 egg white 

1/3 cup unsweetened cocoa.
(I used dark unsweetened)

2 tablespoons of coffee liqueur

2 tablespoons of instant espresso 

2 1/4 cups cake flour

1 1/2 cups sugar

2 teaspoons of baking powder

1 teaspoon table salt

2/3 cup sour cream

1/3 cup canola oil and 1/3 cup peanut oil  (my change up)

(peanut oil will keep your cake moist longer)

1 teaspoon vanilla paste 

4 ounces of dark chocolate

I skipped the chocolate glaze

Heat your oven to 325 degrees. Separate the eggs and beat the egg whites until soft peaks. Set aside .

Add 5 tablespoons of hot water to the cocoa powder in a small bowl. Stir until it is a thick paste. Set aside. In a mixing bowl place the flour, sugar, baking powder, salt. Mix and then add the sour cream, egg yolks, oil and vanilla paste. You can use extract, but vanilla paste is better. Now separate the batter in two bowls. Two one of the batter add the cocoa paste. The 4 ounces of chocolate grated in a food processor. Now add half of the egg whites and fold gently. To the other batter add the liqueur and espresso powder. (Dissolve the espresso powder in the liquor before adding.) Now fold in the remaining egg whites. In a angel food pan alternate adding in the two batters. Bake for one hour and invert.

Yum !