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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 1 hour + chilling

Ingredients

  • 1 cup egg whites (about 7 eggs)
  • 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 egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FILLING:
  • 3 cups 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 mixing bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wood spoon until smooth; set aside. Sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10-in. tube pan. Bake at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
For filling, combine all ingredients in a mixing bowl; refrigerate for 1 hour. beat until stiff peaks form; refrigerate again. To fill cake, cut a 1-in. slice from top of cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1-in.-thick wall on all sides; carefully remove cake. Fill tunnel with some of the filling; replace cake top. Frost top and sides of cake with remaining filling. 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 eggs)
  • 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 egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FILLING:
  • 3 cups 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 mixing bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wood spoon until smooth; set aside. Sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10-in. tube pan. Bake at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
  2. For filling, combine all ingredients in a mixing bowl; refrigerate for 1 hour. beat until stiff peaks form; refrigerate again. To fill cake, cut a 1-in. slice from top of cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1-in.-thick wall on all sides; carefully remove cake. Fill tunnel with some of the filling; replace cake top. Frost top and sides of cake with remaining filling. 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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