Why You’ll Love This Recipe

Chocolate Chiffon Cake is the perfect balance of flavor and texture. It’s light and fluffy like an angel food cake, but with the rich, deep flavor of chocolate. The addition of espresso powder enhances the chocolate flavor, making each bite irresistible. The cake’s airy texture and minimal sweetness make it a versatile dessert, whether served plain with powdered sugar or topped with whipped cream or fruit. It’s an easy-to-make dessert that looks elegant and tastes amazing!

Ingredients

For the Cake:

½ teaspoon Espresso Powder (optional)
¾ cup Warm Water
7 large Eggs (separated)
½ teaspoon Cream of Tartar
2 cups Cake Flour (sifted)
½ cup Dutch Process Cocoa Powder (sifted)
2 ½ teaspoons Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Salt
1 ½ cups Granulated Sugar
½ cup Vegetable Oil
2 teaspoons Vanilla Extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

Adjust the oven rack to the middle position and preheat the oven to 325°F. Place an ungreased tube pan with a removable bottom to the side.

2. Prepare the Espresso Water

Dissolve the espresso powder in warm water and set it aside to cool slightly.

3. Sift Dry Ingredients

In a large mixing bowl, sift the cake flour and Dutch process cocoa powder together. Add the baking powder, baking soda, salt, and granulated sugar. Whisk it all together, then make a well in the center of the mixture.

4. Add Wet Ingredients

Into the well of dry ingredients, add the egg yolks, the espresso water, vegetable oil, and vanilla extract. Start by beating the center wet ingredients, then gradually incorporate the dry ingredients from the outside, mixing until everything is well combined. Scrape down the sides and bottom of the bowl to ensure no dry ingredients are left unmixed.

5. Beat Egg Whites

In a separate bowl, whisk the egg whites and cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes). Set aside.

6. Fold in the Egg Whites

Gently fold the beaten egg whites into the batter in thirds, ensuring everything is well combined without deflating the egg whites. Scrape the sides and bottom of the bowl to make sure the batter is fully mixed.

7. Bake the Cake

Pour the batter into the ungreased tube pan. Bake at 325°F for 55-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The top should spring back when gently pressed.

8. Cool the Cake

Once baked, invert the tube pan onto soup cans (or any object that allows air to circulate underneath the pan) to cool completely. This typically takes about 1 ½ to 2 hours. Cooling the cake upside down helps maintain its structure and prevents it from collapsing.

9. Release the Cake

Once the cake is completely cool, run a flat or offset spatula along the sides, around the center cone, and the bottom of the pan to release the cake. Carefully invert it onto a serving plate.

10. Serve

Dust the cooled cake with powdered sugar, and serve! Enjoy this light and rich chocolate dessert on its own or with whipped cream, berries, or a drizzle of chocolate sauce.

Servings and Timing

Servings: 16 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Add a Chocolate Glaze: For extra indulgence, top the cake with a chocolate glaze or ganache for a richer flavor and more decadent finish.
Add Fruit: Serve the cake with fresh berries or whipped cream for a light topping that complements the chocolate flavor.
Coffee Flavor: Enhance the espresso powder by increasing its amount for an even stronger coffee-chocolate flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 4 days.
Freezing: This cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Reheating: This cake is best served at room temperature and does not need reheating.

FAQs

Can I use regular cocoa powder instead of Dutch-process cocoa?

Yes, you can use regular cocoa powder, but Dutch-process cocoa gives a smoother, richer flavor, and helps with the cake’s texture. If you use regular cocoa powder, the cake might have a slightly different flavor.

Do I have to use the espresso powder?

No, the espresso powder is optional, but it enhances the chocolate flavor. If you prefer not to use it, you can skip it, and the cake will still be delicious.

Can I use a regular cake pan instead of a tube pan?

For best results, it’s recommended to use a tube pan, as it helps the cake rise evenly and cool properly. If you don’t have one, you can use a regular round cake pan, but the texture might differ slightly.

How do I make sure the cake doesn’t collapse?

Cooling the cake upside down is crucial for maintaining its structure. It allows the cake to set properly and keeps it from deflating.

Can I make this cake ahead of time?

Yes! This cake stores well and can be made a day ahead of time. Just store it in an airtight container to keep it fresh.

Conclusion

This Chocolate Chiffon Cake is the perfect dessert for any occasion. It’s light, fluffy, and full of rich chocolate flavor that will leave everyone asking for seconds. Whether you serve it on its own with a dusting of powdered sugar or add extra toppings like whipped cream or berries, this cake is sure to impress!

Chocolate Chiffon Cake Recipe

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Chocolate Chiffon Cake is a light and airy dessert with a rich chocolate flavor, perfect for any occasion. It features a soft, billowy texture that’s complemented by a simple dusting of powdered sugar or toppings like whipped cream or fresh berries.

Author: Amy
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 16 slices
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Adjust the oven rack to the middle position and preheat to 325°F. Prepare an ungreased tube pan with a removable bottom.
Prepare the Espresso Water: Dissolve espresso powder in warm water and set aside to cool slightly.
Sift Dry Ingredients: Sift together cake flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large bowl. Make a well in the center.
Add Wet Ingredients: Add egg yolks, espresso water, oil, and vanilla extract into the well. Mix until combined, scraping down the sides of the bowl.
Beat Egg Whites: Whisk egg whites with cream of tartar until stiff, glossy peaks form, about 4 minutes. Set aside.
Fold in the Egg Whites: Gently fold in the beaten egg whites in thirds, ensuring the mixture is well combined but the egg whites aren’t deflated.
Bake the Cake: Pour the batter into the ungreased tube pan. Bake at 325°F for 55-60 minutes, or until a cake tester comes out clean. The top should spring back when gently pressed.
Cool the Cake: Once baked, invert the pan onto soup cans or similar objects to cool for 1 ½ to 2 hours. This prevents the cake from collapsing.
Release the Cake: After cooling, run a flat spatula around the edges and center cone to release the cake from the pan. Invert onto a serving plate.
Serve: Dust with powdered sugar and serve! Optionally, top with whipped cream, berries, or a drizzle of chocolate sauce.