Chocolate Chiffon Cake Recipe

5 12 11
Chocolate Chiffon Cake Recipe
Chocolate Chiffon Cake Recipe photo by Taste of Home
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Chocolate Chiffon Cake Recipe

Read Reviews
5 12 11
Publisher Photo
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. Beautiful high layers of rich sponge cake are drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 1 hour + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 1 hour + cooling

Ingredients

  • 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 vegetable oil
  • 7 eggs, separated
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  • ICING:
  • 1/3 cup butter or margarine
  • 2 cups confectioners' sugar
  • 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons hot water
  • Chopped nuts, optional

Directions

In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325° for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan.
For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts. Yield: 16-20 servings.
Originally published as Chocolate Chiffon Cake in Taste of Home February/March 1995, p12

Nutritional Facts

1 piece: 268 calories, 11g fat (3g saturated fat), 73mg cholesterol, 262mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 4g protein.

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  • 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 vegetable oil
  • 7 eggs, separated
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  • ICING:
  • 1/3 cup butter or margarine
  • 2 cups confectioners' sugar
  • 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons hot water
  • Chopped nuts, optional
  1. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325° for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan.
  2. For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts. Yield: 16-20 servings.
Originally published as Chocolate Chiffon Cake in Taste of Home February/March 1995, p12

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Reviews forChocolate Chiffon Cake

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Leena User ID: 9218023 269348
Reviewed Jul. 12, 2017

"Hi cakes recipe looks tempting by I query anything replacing canola oil which cn find easy in local

Thanx maahi"

MY REVIEW
Magda User ID: 9057303 260750
Reviewed Feb. 4, 2017

"Me and my family loved this cake. Instead of the orange glaze I used melted chocolate. Delicious!"

MY REVIEW
krohnmary User ID: 6997372 244422
Reviewed Feb. 24, 2016

"I have made this cake many times since it was in the Taste of Home issue. Absolutely delicious and always gets wonderful compliments."

MY REVIEW
LeslieH User ID: 191346 235909
Reviewed Oct. 29, 2015

"easy to make and delicious."

MY REVIEW
Karen Crofford User ID: 1507480 223293
Reviewed Mar. 22, 2015

"i have searched for a good choc chiffon cake and every time I made one I couldn't get it dark enough, but this is what I wll make, as I wanted to make 2 chiffon cakes today,, thank you. from reading the ingredients, it sounds delicious. Thank you."

MY REVIEW
WIhomecook User ID: 8041680 2682
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
sudiiptaa User ID: 7279722 375
Reviewed Oct. 21, 2014

"good one"

MY REVIEW
ldylor User ID: 7584387 1634
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
yuehching User ID: 224401 1413
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
Carollizc User ID: 2124672 370
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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