Why You’ll Love This Recipe
- Perfect Balance of Texture: The airy, light crumb pairs beautifully with the rich chocolate flavor, creating a melt-in-your-mouth experience.
- Moist and Tender: Thanks to the meringue and the careful folding process, this chiffon cake stays moist and delicate.
- Elegance in Simplicity: With just a few common ingredients, this cake brings a professional touch to your home baking.
- Versatile Presentation: Whether served plain, topped with whipped cream, or drizzled with chocolate ganache, it’s always an impressive dessert.
- Deliciously Chocolatey: The combination of cocoa powder and a soft, tender crumb gives you a perfectly balanced chocolate experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cake Flour or All-Purpose Flour (1¼ cups, 150g)
- Unsweetened Cocoa Powder (¼ cup, 30g)
- Baking Powder (1½ tsp)
- Salt (½ tsp)
- Granulated Sugar (¾ cup, 150g)
- Egg Yolks (5 large)
- Vegetable Oil (⅓ cup, 80ml)
- Hot Water (⅓ cup, 80ml)
- Vanilla Extract (1 tsp)
- Egg Whites (5 large)
- Cream of Tartar (¼ tsp) or Lemon Juice (1 tsp)
- Additional Granulated Sugar (¼ cup, 50g; for meringue)
Directions
Step 1: Prep and Sift the Dry Ingredients
In a bowl, whisk together cake flour, unsweetened cocoa powder, baking powder, and salt. Sift the dry ingredients to remove any clumps, ensuring a light and airy batter. Stir in the granulated sugar.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the egg yolks, vegetable oil, hot water, and vanilla extract until smooth and slightly frothy. Gradually add the sifted dry mixture, stirring gently just until combined. Avoid overmixing to maintain the cake’s delicate texture.
Step 3: Make the Meringue for Your Chocolate Chiffon Cake
In a clean, grease-free bowl, whip the egg whites and cream of tartar (or lemon juice) until foamy. Slowly sprinkle in the additional granulated sugar and continue whipping until stiff, glossy peaks form. This meringue will give the cake its airy structure.
Step 4: Fold the Meringue into the Batter
Carefully fold the meringue into the chocolate batter in three additions. Use a spatula and be gentle to keep the airiness of the meringue. Stop folding once there are no more white streaks left.
Step 5: Bake and Cool
Pour the batter into an ungreased 8-inch chiffon tube pan. The ungreased pan helps the cake climb and stay tall. Tap the pan gently on the counter to release large bubbles. Bake at 160°C (320°F) for 45 to 55 minutes, or until a tester comes out clean. Once done, invert the pan and let the cake cool completely upside down to prevent it from collapsing.
Servings and Timing
Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour, 15 minutes
Variations
- Flavor Twists: Add a teaspoon of instant coffee or espresso powder to the dry ingredients to deepen the chocolate flavor.
- Frosting: For an extra indulgent touch, top the cake with chocolate ganache, whipped cream, or chocolate curls.
- Fruit Topping: Pair the cake with fresh berries for a refreshing contrast to the rich chocolate.
Storage/Reheating
- Storage: Keep leftover cake fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for 2-3 days.
- Freezing: You can freeze the cake (wrapped tightly) for up to 1 month. Let it thaw at room temperature before serving.
- Reheating: Reheat individual slices in the microwave for about 10 seconds for a just-baked feel.
FAQs
Why is my chiffon cake not rising properly?
Your egg whites may not have been whipped stiff enough, or the meringue may have been deflated during folding. Be sure to whip the egg whites to stiff, glossy peaks and fold carefully.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives the best texture for a tender crumb. If you’re using all-purpose flour, sift it well for the lightest possible texture.
Can I add chocolate chips to this recipe?
You can! Fold in chocolate chips at the end after incorporating the meringue for an extra burst of chocolate throughout the cake.
Can I make this cake ahead of time?
Yes, this cake keeps well for 2-3 days at room temperature. It can also be frozen for up to a month, so feel free to prepare it ahead of time for parties or gatherings.
How do I get my chiffon cake to not stick to the pan?
Do not grease your chiffon pan, as it helps the cake climb the sides of the pan as it rises. After baking, let it cool upside down in the pan to avoid it collapsing.
Can I substitute egg whites with egg replacers?
Chiffon cakes rely heavily on whipped egg whites for their rise, so it’s difficult to substitute them. However, you can experiment with aquafaba (whipped chickpea water) as a possible alternative.
Can I use a different pan for this recipe?
For best results, use a chiffon tube pan or a deep round pan with a removable bottom. Using a shallow pan may cause the cake to lose its height and texture.
Can I use sweetened cocoa powder?
Unsweetened cocoa powder is recommended for the best flavor balance. Sweetened cocoa will alter the cake’s sweetness and texture.
Can I frost the chiffon cake?
Yes, this cake pairs wonderfully with whipped cream, chocolate ganache, or a light frosting. Keep the frosting simple to allow the delicate texture of the chiffon to shine.
What’s the best way to slice chiffon cake?
Chiffon cake is delicate, so use a serrated knife or an electric knife to slice through it cleanly without smashing the cake.
Conclusion
This Chocolate Chiffon Cake is a perfect balance of light and rich, making it a versatile dessert for any occasion. Its airy texture, paired with a deep chocolate flavor, makes each bite irresistible. Whether you serve it plain or add your favorite topping, this cake is sure to impress anyone who takes a bite.
Chocolate Chiffon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour, 15 minutes
- Yield: undefined
- Category: Dessert
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chiffon Cake is a light and airy dessert with a rich chocolate flavor. Perfectly tender and moist, the cake has a melt-in-your-mouth texture that makes it irresistible. Whether served plain or topped with whipped cream or chocolate ganache, this cake is a showstopper.
Ingredients
Cake Flour or All-Purpose Flour (1¼ cups, 150g)
Unsweetened Cocoa Powder (¼ cup, 30g)
Baking Powder (1½ tsp)
Salt (½ tsp)
Granulated Sugar (¾ cup, 150g)
Egg Yolks (5 large)
Vegetable Oil (⅓ cup, 80ml)
Hot Water (⅓ cup, 80ml)
Vanilla Extract (1 tsp)
Egg Whites (5 large)
Cream of Tartar (¼ tsp) or Lemon Juice (1 tsp)
Additional Granulated Sugar (¼ cup, 50g; for meringue)
Instructions
- Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Sift the dry ingredients to remove clumps, then stir in the granulated sugar.
- In a separate bowl, whisk egg yolks, vegetable oil, hot water, and vanilla extract until smooth. Gradually add the sifted dry ingredients and mix gently.
- In a clean, grease-free bowl, whip egg whites and cream of tartar (or lemon juice) until foamy. Slowly add the additional sugar, continuing to whip until stiff, glossy peaks form.
- Fold the meringue into the chocolate batter in three additions, being gentle to preserve the airy texture.
- Pour the batter into an ungreased 8-inch chiffon tube pan. Tap gently on the counter to release air bubbles.
- Bake for 45-55 minutes or until a tester comes out clean. Let the cake cool upside down in the pan to maintain height and prevent collapsing.
Notes
For best results, use cake flour for a light, tender crumb. If using all-purpose flour, sift it well.
Ensure the egg whites are whipped to stiff peaks for the cake to rise properly.
This cake can be topped with whipped cream, chocolate ganache, or even a dusting of powdered sugar for extra indulgence.
