Description
Experience the light and airy delight of this Chocolate Chiffon Cake. With its rich chocolate flavor and fluffy texture, this cake is perfect for any celebration or as a sweet treat to share.
Ingredients
Scale
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar, divided
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup water
- 2 teaspoons vanilla extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- Whipped cream and chocolate shavings for garnish
Instructions
- Preheat oven to 325°F (165°C). Do not grease the chiffon cake pan.
- In a large mixing bowl, sift together cake flour, 1 cup of the granulated sugar, cocoa powder, baking powder, and salt. Make a well in the center and add vegetable oil, egg yolks, water, and vanilla extract. Beat until smooth.
- In another large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating on high speed until stiff peaks form.
- Gently fold the egg whites into the chocolate batter until no white streaks remain, being careful not to deflate the batter.
- Pour the batter into an ungreased 10-inch tube pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the pan and let the cake cool completely in the pan.
- Once cooled, run a knife around the sides and center tube of the pan to loosen the cake. Invert the cake onto a serving plate.
- Garnish with whipped cream and chocolate shavings before serving.
Notes
Make sure to let the cake cool completely upside down to maintain its fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes