Description
This light and airy Chocolate Chiffon Cake is a decadent, moist dessert made with rich cocoa powder and whipped egg whites. Perfect for celebrations or any chocolate lover’s treat.
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened natural cocoa powder
- 7 large eggs, separated
- 3/4 cup water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat oven to 325ºF (163ºC).
- In a large mixing bowl, sift together cake flour, 1 1/4 cups of the granulated sugar, baking powder, salt, and cocoa powder.
- In another bowl, whisk together egg yolks, water, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- In a separate clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Immediately invert the pan and let the cake cool upside down for at least 1 1/2 hours.
- Once cooled, run a knife around the edges to release the cake from the pan.
- Dust with confectioners’ sugar if desired and serve.
Notes
- Do not grease the tube pan; the cake needs to cling to the sides to rise properly.
- Cooling the cake upside down helps maintain its height and prevents it from collapsing.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
