Chocolate Chiffon Cake
Light, airy, and decadently chocolatey, this Chocolate Chiffon Cake is the perfect balance of elegance and indulgence. Made with velvety cake flour, rich cocoa powder, and whipped egg whites folded to perfection, this cake achieves an irresistibly fluffy texture that practically melts in your mouth. A standout feature is its unique baking method—baked in an ungreased tube pan and cooled upside down to maintain its signature loft. Ideal for any occasion, serve it plain for a minimalist touch, dusted with powdered sugar, or dressed up with whipped cream and fresh berries for a show-stopping dessert. With its satisfying blend of flavors and light texture, it’s no wonder this classic recipe remains a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups Cake flour
- 1.25 cups Granulated sugar (divided)
- 0.25 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 5 Egg yolks
- 7 Egg whites
- 0.5 cups Vegetable oil
- 0.75 cups Water (room temperature)
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Cream of tartar
Instructions
Preheat your oven to 325°F (165°C). Do not grease the pan as the cake needs to cling to the sides for proper rising.
In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, cocoa powder, baking powder, and salt.
Make a well in the center of the dry ingredients. Add the egg yolks, vegetable oil, water, and vanilla extract. Whisk the mixture until smooth and well combined.
In a clean, dry mixing bowl, place the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until they become foamy.
Gradually add the remaining 1/4 cup of granulated sugar to the egg whites while continuing to beat. Increase the speed to high and beat until stiff peaks form. This will take about 5-7 minutes.
Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it. Then carefully fold in the remaining egg whites in two increments, being cautious not to deflate the mixture.
Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
Immediately invert the pan onto a wire rack or suspend it over something stable so the cake can cool upside down completely. This prevents it from collapsing.
Once the cake is completely cool, run a knife around the edges and the center tube of the pan to loosen it. Gently remove the cake from the pan.
Slice and serve plain, dusted with powdered sugar, or with whipped cream and berries for a delicious presentation.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 922 mg | 308% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 5.0 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 232 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
