Chocolate Chiffon Cake

5 from 1 vote

This Chocolate Chiffon Cake is incredibly light and billowy soft, with a deep chocolate flavor that will knock your socks off! Top it with a simple dusting of powdered sugar, and you have a year-round showstopping dessert your guests will love!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Author: Jennifer

Equipment

Ingredients

1/2 tsp Espresso Powder optional
3/4 cup Warm Water
7 large Eggs separated
1/2 tsp Cream of Tartar
2 cups Cake Flour sifted
1/2 cup Dutch Process Cocoa Powder sifted
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 1/2 cups Granulated Sugar
1/2 cup Vegetable Oil
2 tsp Vanilla Extract

US Customary - Metric

Instructions

Adjust the oven rack to the middle position and preheat the oven to 325ºF. Place your ungreased tube pan with a removable bottom to the side.
Dissolve the espresso powder in warm water. Set aside to cool slightly.
1/2 tsp Espresso Powder, 3/4 cup Warm Water
Sift the cake flour and Dutch process cocoa powder into a large mixing bowl. Add the baking powder, baking soda, salt, and granulated sugar. Whisk it all together, then make a well in the center.
2 cups Cake Flour, 1/2 cup Dutch Process Cocoa Powder, 2 1/2 tsp Baking Powder, 1/4 tsp Baking Soda, 1 tsp Salt, 1 1/2 cups Granulated Sugar
Add to the well the egg yolks, water with espresso powder, vegetable oil, and vanilla extract. Start by beating the center wet ingredients, then incorporate the dry ingredients as you work your way outwards, mixing them all together until blended. Scrape down the sides and bottom of the bowl to ensure all the dry ingredients have been fully incorporated.
1/2 cup Vegetable Oil, 2 tsp Vanilla Extract
In a separate bowl, whisk the egg whites and cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes). Set to the side.
7 large Eggs, 1/2 tsp Cream of Tartar
Gently fold the beaten egg whites (stiff peaks) into the cake batter in thirds, making sure it is fully blended and no streaks remain. Scrape the sides and bottom of the bowl again to make sure it is well blended.
Pour the chocolate chiffon cake batter into an ungreased tube pan. Bake at 325°F for 55-60 minutes. An inserted cake tester or toothpick should come out clean, and the top should spring back when gently pressed.
When done, invert the tube pan onto soup cans (even if it has the tube pan legs) and cool completely (about 1 1/2-2 hours).
Run a flat or offset spatula along the sides, around the center cone, and bottom to release the cake from the pan. Carefully invert onto a serving plate and dust with powdered sugar.

Video

Notes

Even if your tube pan has feet, I recommend setting it on soup cans, allowing more air to flow as it cools down. You can also invert the cake onto a cooling rack if you'd like.

You can plate this chocolate chiffon cake with the dome side facing up (as shown in my photos above) or you can have it facing the flat (or bottom) side up (as shown in my recipe video).

See Recipe FAQs above the recipe card for troubleshooting.

Nutrition