Chocolate Lover's Chiffon Cake Recipe

Chocolate Lover's Chiffon Cake Recipe
Chocolate Lover's Chiffon Cake Recipe photo by Taste of Home
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Chocolate Lover's Chiffon Cake Recipe

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Whenever there's a special occasion at our house, this cake is always requested-it is guaranteed to satisfy a craving for chocolate!
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 1 hour + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 1 hour + chilling

Ingredients

  • 1 cup egg whites (about 7)
  • 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
  • 7 egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FILLING:
  • 3 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Directions

Place egg whites in a large bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool.
Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. For filling, in a large bowl, combine all ingredients until smooth; refrigerate for 1 hour.
Beat until stiff peaks form. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator. Yield: 12 servings.
Originally published as Chocolate Lover's Chiffon Cake in Sweet and Scrumptious Chocolate 1994, p16

Nutritional Facts

1 piece: 602 calories, 35g fat (16g saturated fat), 206mg cholesterol, 464mg sodium, 67g carbohydrate (45g sugars, 2g fiber), 8g protein.

  • 1 cup egg whites (about 7)
  • 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
  • 7 egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FILLING:
  • 3 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  1. Place egg whites in a large bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool.
  2. Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. For filling, in a large bowl, combine all ingredients until smooth; refrigerate for 1 hour.
  5. Beat until stiff peaks form. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator. Yield: 12 servings.
Originally published as Chocolate Lover's Chiffon Cake in Sweet and Scrumptious Chocolate 1994, p16

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