Cocoa Chiffon Cake Recipe

Name: Cocoa Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup water, boiling; 1/4 cup cocoa, good quality important; 1 cup cake flour (sifted before measuring); 1 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup vegetable oil; 4 egg yolks; 1/2 teaspoon pure vanilla extract; 4 egg whites; 1/4 teaspoon cream of tartar

Servings: persons

1/3 cup water, boiling
1/4 cup cocoa, good quality important
1 cup cake flour (sifted before measuring)
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
4 egg yolks
1/2 teaspoon pure vanilla extract
4 egg whites
1/4 teaspoon cream of tartar

1
Stir cocoa and boiling water until smooth - cool.
2
Sift dry ingredients.
3
Add egg yolks, cooled cocoa mixture and vanilla.
4
Beat with a wooden spoon until smooth.
5
Beat egg whites and cream of tartar until they hold soft peaks.
6
Fold in gently.
7
When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
8
Ease cake out of tin after it has completely cooled.

915

kcal

Calories

Fat

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.

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

You need 11 ingredients. The key ingredients include: 1/3 cup water, boiling, 1/4 cup cocoa, good quality important, 1 cup cake flour (sifted before measuring), 1 cup sugar, and more.

Yes, Cocoa 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.

Cocoa Chiffon Cake

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