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Chocolate Chiffon Cake

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
  • Total Time
    Prep: 25 min. + cooling Bake: 1 hour + cooling
  • Makes
    20 servings


  • 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


  • 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.

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Average Rating:
  • Cathy
    May 13, 2019

    Excellent, Excellent Cake!!!! My family loves this chocolate chiffon cake. Our family makes lots of chiffon cakes and this chocolate cake by far is a Winner! Always moist and great chocolate taste!

  • suefalk
    Dec 11, 2018

    It's as good as it looks!!! I made this for a birthday, and it had rave reviews. Chocolatey, and had good body to it. I will make this again, but I'm going to try chocolate ganache in place of drizzle.

  • 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!