Chocolate Chiffon Cake Recipe

Name: Chocolate Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 large 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 canola oil; 2 teaspoons vanilla extract; 1/4 teaspoon cream of tartar; 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

Servings: persons

7 large 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 canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
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

1
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.
2
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 325u00b0 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.
3
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.

1806

kcal

Calories

114

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 large eggs,, 1/2 cup baking cocoa, 3/4 cup boiling water, 1-3/4 cups cake flour, and more.

Yes, Chocolate Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chiffon Cake

How did you like this recipe?

Frequently Asked Questions