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.
