Chocolate Chiffon Cake Recipe
A stunningly tall chocolate chiffon cake, renowned for its exceptionally fluffy and airy texture, makes an impressive dessert.
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Instructions
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Preheat the oven to 325 F and set aside a 10-cup tube pan.
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In a large bowl, combine cocoa powder, boiling water, and espresso powder (if using); whisk until smooth and let cool.
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Once cooled, whisk in egg yolks and brown sugar.
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Whisk in oil, vanilla, baking powder, baking soda, and salt.
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Sift cake flour into the bowl and whisk to combine.
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In a stand mixer, whip egg whites and cream of tartar on medium-high speed until soft peaks form.
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Slowly add granulated sugar to the egg whites, then increase speed to medium-high and whip until stiff peaks form.
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Gently fold the meringue into the cake batter in three additions until combined.
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Transfer batter to the pan and bake for 50 to 55 minutes, or until a cake tester comes out with a moist crumb.
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Immediately invert the pan and cool for about 1.5 hours until room temperature.
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Carefully run a knife around the pan edges and tube to remove the cake.
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Dust the cake with confectioners' sugar and serve.