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Chocolate Chiffon Cake

 Chocolate Chiffon Cake
Erma Fox of Memphis, Missouri suggests baking this beautifully high, rich sponge cake for a special dessert.
16-20 ServingsPrep: 25 min. + cooling Bake: 1 hour + cooling


  • 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


  • 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

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Chocolate Chiffon Cake (continued)

Directions (continued)

  • 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.