Chocolate Chiffon Cake has to be one of the worlds delicacies. The soft cake with the delicate chocolate hit is something to behold. This cake is ideal as a snack or as part of a light tea. It goes with everything. I get on average 16 slices per cake which means 12 for me and one each for the kids (I wish!!). I always have some cake at the ready when my wife’s friends turn up for a ‘gossip’. It is better than Ben and Jerrys Ice Cream to soothe a heartbreak. If you are looking for an even bigger chocolate hit then try Chocolate Angel Food Cake.

Chocolate Chiffon Cake

Everybody should try this at least once in their lives.

4.71 from 68 votes

Print Pinterest Add to Collection

Course: Snacks

Cuisine: American

Keyword: Cake, Chocolate

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: slices

Calories: 128kcal

Ingredients

3/4 cup cake and pastry flour sifted
1/4 cup cocoa powder unsweetened
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp Salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 large egg yolks free range
4 large egg whites free range
1/4 tsp cream of tartar

Instructions

Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove waxed paper.