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Chocolate Lover's Chiffon Cake

 Chocolate Lover's Chiffon Cake
Whenever there's a special occasion at our house, this cake is always requested-it is guaranteed to satisfy a craving for chocolate!
12 ServingsPrep: 45 min. Bake: 1 hour + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • 3 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt


  • 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

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Chocolate Lover's Chiffon Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 602 calories, 35 g fat (16 g saturated fat), 206 mg cholesterol, 464 mg sodium, 67 g carbohydrate, 2 g fiber, 8 g protein.