Here’s a recipe for a rich and fluffy chocolate chiffon cake. This cake is light, airy, and moist, with a deep chocolate flavor. It’s perfect for dessert or as a special treat!
Chocolate Chiffon Cake Recipe
Ingredients:
Dry Ingredients:
- 1 ¾ cups (220g) cake flour (or all-purpose flour)
- 1 ½ cups (300g) granulated sugar, divided
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 7 large eggs, separated (yolks and whites)
- ½ cup (120ml) vegetable oil (or any neutral oil)
- ¾ cup (180ml) water
- 2 teaspoons pure vanilla extract
- ½ teaspoon cream of tartar (to stabilize egg whites)
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Do not grease the pan—chiffon cakes need to cling to the sides to rise properly.
- Prepare Dry Ingredients:
- In a large bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Add 1 cup of sugar and whisk to combine.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Whip Egg Whites:
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating. Gradually add the remaining ½ cup of sugar, beating until stiff peaks form.
- Fold Egg Whites into Batter:
- Gently fold the whipped egg whites into the chocolate batter in three additions. Use a spatula and fold carefully to maintain the airiness of the egg whites.
- Bake:
- Pour the batter into an ungreased 10-inch tube pan (angel food cake pan). Smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Immediately invert the pan onto a cooling rack (place it over a bottle if needed) and let it cool completely (about 1-2 hours). This prevents the cake from collapsing.
- Release the Cake:
- Once cooled, run a thin knife around the edges of the pan to release the cake. Remove it from the pan and slice.
Tips for Success:
- Use cake flour for a lighter texture. If you don’t have cake flour, substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch.
- Ensure your egg whites are free of any yolk and that your mixing bowl is completely clean and dry for the best volume.
- Do not grease the pan—this helps the cake rise properly.
- For extra richness, serve with whipped cream, chocolate ganache, or fresh berries.
Enjoy your rich and fluffy chocolate chiffon cake! It’s a showstopper dessert that’s sure to impress.
