Chocolate Chiffon Cake Recipe
Chocolate Chiffon Cake Recipe photo by Taste of Home

Chocolate Chiffon Cake Recipe

Publisher Photo
Erma Fox of Memphis, Missouri suggests baking this beautifully high, rich sponge cake for a special dessert.
TOTAL TIME: Prep: 25 min. + cooling Bake: 1 hour + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. + cooling Bake: 1 hour + cooling
MAKES: 16-20 servings

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 3 to 4 tablespoons hot water
  • Chopped nuts, optional

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Chiffon Cake in Taste of Home February/March 1995, p12

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.

Reviews for Chocolate Chiffon Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 28, 2014

"It was a great tasting moist cake. It did seep out the bottom of my two piece, tube pan slightly in the oven. I would use a bundt pan the next time. I was surprised how sponge like it really was and the icing was yummy!"

MY REVIEW
Reviewed Oct. 21, 2014

"good one"

MY REVIEW
Reviewed Jan. 18, 2014

"The best chiffon cake I ever made. A must. I made a birthday cake using a round, no hole, pan.It was all eaten in no time!"

MY REVIEW
Reviewed Aug. 27, 2013

"This is a light, moist and delicious chocolate cake. I used only 1 cup sugar and served icing at the side for those who prefer sweeter taste. My family and guests enjoyed it very much. It?s a keeper."

MY REVIEW
Reviewed Apr. 4, 2012

"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."

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