Chocolate Chiffon Cake
Calories: 8
Adjust Servings Here: 16 Servings
Description
RRich, decadent, light, and airy chocolate chiffon cake is an oil-based cake made with whipped eggs and cocoa paste. You can serve it on its own dusted with powdered sugar or as a layer cake with your favorite frosting.
Ingredients
- 43 g (¾ cup) Cocoa powder
- 120 ml (½ cup) Boiling water
- 250 g (2 cups) All purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt separated
- 7 large Eggs separate
- 300 g (1½ cup) White sugar separated
- 120 ml (½ cup) Vegetable oil
- 2 tsp Vanilla extract
- ¼ tsp Cream of tartar
Instructions
- Oven and Pan - Preheat the oven to 325°F/165 °C/Gas Mark 3. Grease and flour the bottom (not sides) of a 10-inch chiffon pan or tube pan.
- Dry ingredients - Combine the flour, baking powder, baking soda, and salt. Sift the flour mixture will give a light and airy chiffon.250 g All purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt
- Cocoa paste - Pour boiling water into the cocoa powder and create a paste. Set aside to cool.43 g Cocoa powder, 120 ml Boiling water
- Cake batter - Place the yolks in the bowl of a stand mixer with the whisk attachment. Whip with half the sugar until light and fluffy. Gradually add the vegetable oil and continue to whip. Next, fold in the flour mixture followed by the cocoa paste with a spatula and combine well, but do not overmix. Set aside.7 large Eggs, 300 g White sugar, 120 ml Vegetable oil, 2 tsp Vanilla extract
- Whip whites - In the clean, grease-free bowl of a stand mixer with the whisk attachment, whip the egg whites with the cream of tartar and salt. Gradually add the remaining sugar until almost stiff peaks form. Then, fold it into the cake batter in three batches.¼ tsp Cream of tartar
- Bake: Pour it into the prepared tube pan, then gently tap the pan on a flat surface to release any air bubbles. Place the pan in the preheated oven and bake for approximately 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Store - Remove the cake from the oven and immediately invert the pan onto a wire rack once the cake is fully baked. This will prevent the cake from deflating as it cools. Allow the cake to cool completely in this inverted position.
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
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen