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Chocolate-Caramel Chiffon Cake

 Chocolate-Caramel Chiffon Cake
I learned how to make this fluffy, luscious cake while attending pastry school. My family just can’t get enough of the smooth chocolate cream and decadent caramel sauce.
12 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling


  • 6 eggs, separated
  • 3/4 cup baking cocoa
  • 3/4 cup hot water
  • 1-3/4 cups sugar
  • 1-1/8 cups all-purpose flour
  • 1-1/8 teaspoons baking soda
  • 1/2 cup canola oil
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls, optional


  • Let egg whites stand at room temperature for 30 minutes. In a small
  • bowl, combine cocoa and hot water until smooth; cool for 20 minutes.

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Chocolate-Caramel Chiffon Cake (continued)

Directions (continued)

  • Line three greased 8-in. round baking pans with parchment paper;
  • grease paper.
  • In a large bowl, combine sugar, flour and baking soda. In another
  • bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients
  • along with the cocoa mixture. Beat until well blended.
  • Add cream of tartar to egg whites; beat with clean beaters until
  • stiff peaks form. Fold into batter. Gently transfer to prepared
  • pans.
  • Bake at 350° for 16-20 minutes or until top springs back when
  • lightly touched. Cool for 10 minutes before removing from pans to
  • wire racks; remove paper. Cool completely.
  • For caramel sauce, in a small saucepan, melt butter. Stir in brown
  • sugar and cream. Bring to a boil. Reduce heat; simmer for 3-4
  • minutes or until thickened. Refrigerate until thickened to spreading
  • consistency.
  • For chocolate cream, beat cream, confectioner's sugar, cocoa and
  • vanilla until stiff peaks form.
  • Place one cake layer on a serving plate; spread with 1/2 cup caramel
  • sauce and 1 cup chocolate cream. Repeat layers. Top with remaining
  • cake layer. Spread remaining caramel sauce over top. Spread
  • remaining chocolate cream over top and sides of cake. Garnish with
  • chocolate curls if desired. Refrigerate leftovers. Yield: 12
  • servings.