Chocolate Chiffon Cake Recipe
Chocolate Chiffon Cake is made with whipped eggs and oil. Oil makes the cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.
servings
Ingredients
- 3 1/2 oz vegetable oil (1/2 cup)
- 6 large eggs (room temp, separated)
- 6 oz water (3/4 cup)
- 1 tablespoon vanilla extract
- 8 oz cake flour (1 3/4 cups, see note)
- 2 oz dutch process cocoa powder (1/2 cup)
- 12 oz granulated sugar (1 1/2 cups, divided)
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
Instructions
- Preheat the oven to 325°F. For a traditional chiffon cake, use an ungreased 10" tube pan (not non-stick). If you want to make a layer cake line two 8”x3" cake pans with parchment paper or butter and flour the bottom of the pans only.
- Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on medium speed until well combined.3 1/2 oz vegetable oil, 6 large eggs, 6 oz water, 1 tablespoon vanilla extract
- Sift the flour with the cocoa, 1 cup of the sugar, the baking powder and salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside8 oz cake flour, 2 oz dutch process cocoa powder, 12 oz granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon table salt
- Whip the egg whites on medium speed to soft peak. Gradually add the remaining ½ cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.6 large eggs, 12 oz granulated sugar
- If making a layer cake, divide the batter between the two pans. If you're using a tube pan, pour all the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, 30-35 minutes for the layers or about 50-60 minutes for the tube pan.
- Cool the cake completely in the pan. If your using a tube pan cool the cake upside down in the pan.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Video
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!