Chocolate Chiffon Cake Recipe
This Chocolate Chiffon Cake starts with my classic Vanilla Chiffon Cake base and layers deep chocolate flavor from Dutch cocoa powder. The result is a tender, airy cake with unmistakable chocolate flavor.
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servings
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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.
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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!