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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.

Ingredients

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

Instructions

  1. 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.
  2. Prepare the Espresso Water: Dissolve espresso powder in warm water and set aside to cool slightly.
  3. 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.
  4. 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.
  5. Beat Egg Whites: Whisk egg whites with cream of tartar until stiff, glossy peaks form, about 4 minutes. Set aside.
  6. 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.
  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 comes out clean. The top should spring back when gently pressed.
  8. 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.
  9. 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.
  10. Serve: Dust with powdered sugar and serve! Optionally, top with whipped cream, berries, or a drizzle of chocolate sauce.

Notes

For the best texture, make sure the cake is cooled upside down to prevent it from collapsing.

If you don’t have a tube pan, use a regular cake pan, though the texture may vary.

The espresso powder is optional but enhances the chocolate flavor significantly.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-chiffon-cake-recipe/