Rich, decadent, light, and airy chocolate chiffon cake is an oil-based cake made with whipped eggs then layered with a melt in your mouth Kahlua buttercream frosting.
Table of Content
A classic chocolate chiffon cake is a light and airy cake between a butter cake and a light sponge cake. Can be quite tricky to make because of a large number of eggs and oil-based batter but here are a few tips and tricks on how to take this old classic to the next level.
Most Chiffon cakes are usually baked in Bundt pans but as a cake decorator, I always bake them in regular cake pans and decorate them layered with fillings and frosting. You can even cover this cake with fondant but mostly as a single-tier or the topmost of a tiered cake.
Why make chiffon cake?
- The cake is a light and airy batter with lots of whipped egg whites which means the cake will rise tall.
- The cake has less fat, actually, just a little oil so compared to other butter-based cakes this one is on the lighter side.
- Most of the height and lightness comes from the whipped eggs which means you use more eggs and less of the other ingredients.
- I am frosting this cake with Swiss meringue buttercream but it is delicious on its own. Our family favorite frosting is whipped cream as I did in this chocolate cake
Ingredients and substitutes
- Cocoa Powder - Good quality dutch processed cocoa is what I used
- Eggs - Yes, lots of eggs - I know! but they are what keeps this cake light and airy. Be careful when you fold the whipped eggs into the batter. You want to keep them whipped so the cake rises, tall and proud.
- All-Purpose Flour - Cake flour produces the softest crumb on this light and airy cake.
- Cream of Tartar - This helps with whipping those egg whites to nice stiff peaks. And prevents the water from separating from the egg protein. If you can't find the cream of tartar just a pinch of salt and ½ teaspoon of lemon juice will work too!
- Kahlua - I love Kahlua and Irish cream. Both of these would work just as well. If you can't use alcohol, substitute the alcohol for whipping cream.
Step by step instructions
Cake
- Preheat oven to 320°F/ 165°C / Gas Mark 3
- Grease and line 2x 8-inch round pans (or 3 x 7-inch round cake pans) - set aside
- Dry ingredients - Combine the flour, baking powder, and salt. Sift the flour mixture will give a light and airy chiffon.
- Cocoa paste - Pour boiling water into the cocoa powder and create a paste. Set aside to cool.
Pro tip - make sure to use a whisk to prevent lumps in the cocoa paste. - Separate the eggs - Carefully separate the egg yolks and the egg whites making sure no egg yolks get into the egg whites otherwise the whites won't whip to stiff meringues.
- Place the yolks in the bowl of a stand mixer with the whisk attachment. Whip with half the sugar until light and fluffy.
Pro tip - when whipped the mixture will be very pale and light in color. - Gradually, add the oil followed by the vanilla extract, cocoa paste, and flour. Set aside
- Clean the bowl of the stand mixer and whisk attachment, then add the egg whites and whip with the remaining half of the sugar until stiff peaks form.
Pro tip - any grease in the bowl or whisk will not whip the egg whites so clean it properly. Also, add the sugar gradually into the egg whites to get the most volume. - Gently fold the whipped egg whites into the cake batter with a spatula making sure not to overmix.
- Pour batter into the prepared baking pans - tap a few times to remove any air pockets.
Pro tip - You can also use a 12 cup bundt or 10-inch tube pan - Bake on the center rack for 25 to 30 minutes or until a skewer inserted in the center comes out clean.
Pro tip - if you use a single bundt or tube pan the cooking time will be longer about 60 to 65 minutes - When done invert immediately onto a cooling rack and cool completely before decorating.
Pro tip - run a knife around the cake to release it from the pan before inverting so it does not get stuck.
Kahlua Swiss meringue buttercream
- Watch my video on how to make Swiss meringue buttercream
- Melt the chocolate in a microwave-safe bowl or double boiler. Set aside to cool.
- Place egg whites and sugar in the bowl of the stand mixer with the whisk attachment.
Pro tip - make sure the bowl is grease-free otherwise the egg whites will not whip - Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).
Pro tip - you don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use - Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
Pro tip - it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue - Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.
Pro tip - it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess. - Once all the butter is added, whip on medium-high for 2 minutes. Add the vanilla. Combine well until everything is well combined.
- Finally, add the melted chocolate and Kahlua. Combine well until you have a smooth chocolate buttercream.
Pro tip - it is very important that the chocolate is not warm when added to the frosting otherwise it will seize.
Assemble
- Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with Kahlua or simple syrup.
Pro tip - simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist. - Place a cake layer on the cake board or cake stand.
Pro tip -if you plan to move the cake, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. - Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream.
- Frost the two layers with a thin layer of buttercream. Chill for 10 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Place the remaining buttercream in a piping bag with the star piping tip. Pipe straight lines from the bottom to the top all around the cake. And pipe swirls on the top.
More chocolate cakes
- Chocolate Fudge Cake
- Death by chocolate cake
- One bowl chocolate cake
- Chocolate ganache cake
- See all chocolate cakes or see all layer cakes
Frequently asked questions
How long will this chocolate chiffon cake keep?
If properly stored, a chocolate fudge cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I freeze this cake?
Yes. But without frosting it. Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake
What other pans can I use to bake this cake?
If you don’t want to make a layer cake like this,Â
You can make this into a sheet cake – a ‘Chocolate chiffon Sheet Cake’.Â
You can also pour the batter into a well-greased and dusted bundt pan for a ‘Chocolate Chiffon Bundt Cake’.Â
What other frosting recipes can I use instead of Kahlua buttercream frosting?
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue ButtercreamÂ
French or German Buttercream FrostingÂ
Chocolate Buttercream FrostingÂ
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
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Printable Recipe
Chocolate Chiffon Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 320°F/ 165°C / Gas Mark 3
Difficulty: Medium
Calories: 156kcal
Adjust Servings Here: 24 Servings
Description
Rich, decadent, light, and airy chocolate chiffon cake is an oil-based cake made with whipped eggs then layered with a melt in your mouth Kahlua buttercream frosting.
Ingredients
For the Cake
- 2 cups (250 g) Cake flour (or AP flour)
- ½ cup (43 g) Cocoa powder
- 1 ½ cup (300 g) White sugar
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ cup (120 ml) Vegetable oil
- 7 Eggs separate
- ½ teaspoon Salt
- ¼ teaspoon Cream of tartar
- ½ cup (120 ml) Boiling water
Kahlua Buttercream
Filling and Frosting
- 6 Egg whites
- 1 cup Sugar
- ¼ teaspoon Cream of tartar
- 16 oz Butter unsalted, room temperature
- 1 tablespoon Vanilla extract
- ½ teaspoon Salt
- 8 oz Chocolate melted
- ½ cup Kahlua
Plus
- ½ cup Kahlua Or
- ½ cup (120 ml) Simple Syrup
Instructions
Cake
- Preheat oven to 320°F/ 165°C / Gas Mark 3
- Grease and line 2x 8-inch round pans (or 3 x 7-inch round cake pans) - set aside
- Dry ingredients - Combine the flour, baking powder, and salt. Sift the flour mixture will give a light and airy chiffon.
- Cocoa paste - Pour boiling water into the cocoa powder and create a paste. Set aside to cool. Pro tip - make sure to use a whisk to prevent lumps in the cocoa paste.
- Separate the eggs - Carefully separate the egg yolks and the egg whites making sure no egg yolks get into the egg whites otherwise the whites won't whip to stiff meringues.
- Place the yolks in the bowl of a stand mixer with the whisk attachment. Whip with half the sugar until light and fluffy. Pro tip - when whipped the mixture will be very pale and light in color.
- Gradually, add the oil followed by the vanilla extract, cocoa paste, and flour. Set aside
- Clean the bowl of the stand mixer and whisk attachment, then add the egg whites and whip with the remaining half of the sugar until stiff peaks form. Pro tip - any grease in the bowl or whisk will not whip the egg whites so clean it properly. Also, add the sugar gradually into the egg whites to get the most volume.
- Gently fold the whipped egg whites into the cake batter with a spatula making sure not to overmix.
- Bake on the center rack for 25 to 30 minutes or until a skewer inserted in the center comes out clean.Pro tip - if you use a single bundt or tube pan the cooking time will be longer about 60 to 65 minutes
- When done invert immediately onto a cooling rack and cool completely before decorating.Pro tip - run a knife around the cake to release it from the pan before inverting so it does not get stuck.
Kahlua Swiss meringue buttercream
- Watch my video on how to make Swiss meringue buttercream
- Melt the chocolate in a microwave-safe bowl or double boiler. Set aside to cool.
- Place egg whites and sugar in the bowl of the stand mixer with the whisk attachment.Pro tip - make sure the bowl is grease-free otherwise the egg whites will not whip
- Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip - you don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use
- Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip - it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue
- Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip - it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess.
- Once all the butter is added, whip on medium-high for 2 minutes. Add the vanilla. Combine well until everything is well combined.
- Finally, add the melted chocolate and Kahlua. Combine well until you have a smooth chocolate buttercream.Pro tip - it is very important that the chocolate is not warm when added to the frosting otherwise it will seize.
Assemble
- Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with Kahlua or simple syrup.Pro tip - simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.
- Place a cake layer on the cake board or cake stand.Pro tip -if you plan to move the cake, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream.
- Frost the two layers with a thin layer of buttercream. Chill for 10 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Place the remaining buttercream in a piping bag with the star piping tip. Pipe straight lines from the bottom to the top all around the cake. And pipe swirls on the top.
Recipe Notes
- Sift the dry ingredients before you add them to the batter. This will aerate the batter.Â
- Chiffon cake is all about volume so the temperature of the eggs is very important.Â
- Eggs are better separated when they are chilled but they whip better when they are warm.Â
- Add the sugar into the egg whites gradually this will prevent the liquid in the white from separating and whipping into more volume.Â
- When adding the egg whites to the cake batter fold it carefully so you do not lose any volume.Â
- Bake on the middle rack of the oven so the temperature is well surrounded.Â
- Do not open the oven door until almost the end of cooking time. Opening the door causes the cake to sink.Â
- When taken out of the oven a chiffon cake must be removed from the pan immediately otherwise the steam can cause the cake to skinÂ
Nutrition Information
Serving: 100- gCalories: 156- kcalCarbohydrates: 22- gProtein: 3- gFat: 6- gSaturated Fat: 4- gCholesterol: 47- mgSodium: 94- mgPotassium: 130- mgFiber: 1- gSugar: 12- gVitamin A: 70- IUCalcium: 31- mgIron: 1.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jameela
Week 2
Day 5 done
Chocolate chiffon cake with chocolate butter cream and chocolate ganache