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Chocolate Chiffon Cake Recipe

Chocolate Chiffon Cake Recipe photo by Taste of Home

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Erma Fox of Memphis, Missouri suggests baking this beautifully high, rich sponge cake for a special dessert.

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Chocolate Chiffon Cake Recipe

Prep: 25 min. + cooling Bake: 1 hour + cooling

Yield: 16-20 Servings

25 60 85

Ingredients

7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Directions

Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 274 calories, 11 g fat (4 g saturated fat), 83 mg cholesterol, 266 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Chiffon Cake in Taste of Home February/March 1995, p12

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Chocolate Chiffon Cake

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Reviewed on Apr. 04, 2012 by Carollizc

I've made this cake many times, always to rave reviews. I generally forgo the nuts on top, instead sprinkling some edible gold glitter on top - just so everyone can tell with a look how special this cake is.

Reviewed on Jun. 14, 2010 by LewLew2

This is a beautiful cake, lots of body and tender. I split it and fill with chocolate mousse and cover in chocolate ganache for a special event.

Reviewed on Feb. 18, 2010 by dumblady

I made it exactly as directed except I topped it with m&m's instead of nuts. It made a beautiful moist & fluffy cake for my husband's birthday. It was delicious & my husband had a very happy birthday.