Chocolate Chiffon Cake

Name: Chocolate Chiffon Cake
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 20 servings.
Ingredients: 7 large 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 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 vanilla extract; 3 to 4 tablespoons hot water; Chopped nuts, optional

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

Ingredients

7 large 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 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 vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Directions

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.
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.

Nutrition Facts

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

Originally published as Chocolate Chiffon Cake in Taste of Home February/March 1995

Reviews

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Leena

Jul 12, 2017

Hi cakes recipe looks tempting by I query anything replacing canola oil which cn find easy in localThanx maahi
Magda

Feb 4, 2017

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

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.
LeslieH

Oct 29, 2015

Easy to make and delicious.
Karen Crofford

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.
WIhomecook

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!
sudiiptaa

Oct 21, 2014

good one
ldylor

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!
yuehching

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.
Carollizc

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.