Recipe For Chocolate Chiffon Cake

Chocolate chiffon cake with whipped cream frosting – chocolatey chiffon cake that’s light as air frosted with whipped vanilla cream that’s equally light and fluffy!

A chocolate chiffon cake that’s wonderfully soft and light frosted with whipped vanilla cream that’s as light and fluffy as the cake. The two work together beautifully!

First, pre-heat your oven to 325F. Line the bottom of 3 9-inch round pans with parchment paper. Do not grease — this is important so that the batter can cling to the sides of the pans and rise properly.

Cocoa Chiffon Cake

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat egg whites and cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add sugar. Beat until the egg whites are very stiff and dry — the egg whites should be on the brink of losing their shine.

Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean.

Stabilized whipped cream is simply whipped cream that spreads more easily, stays on longer, doesn’t melt as quickly and is just prettier all around. It’s what restaurants and professional bakeshops use.

How Bakeries Do It! Secret Chocolate Chiffon Cake Recipe!

I based this recipe on the chiffon cake recipe I used for my Mango Chiffon Cake. I added Dutch processed cocoa (I used Rodelle) plus coffee to enhance the chocolate flavour.

I’ve found that egg whites really make or break chiffon cakes – they affect not only the height but also the cake’s texture. So I always make sure I do two things:

The first time I shared this cake to you guys, I slapped on chocolate all over the sides and on top of the cake and since we had Maltesers lying around the house, I added that too.

Chocolate Sponge Cake

This time, I opted for a more rustic and natural look. I simply crumb coated the cake and put shaved chocolate on top, again because we had a big bar of chocolate that’s probably close to its expiration date lol.

Bottomline: we don’t have to be professional bakers. And we don’t need to make fancy fondant or buy gourmet stuff to make a cake pretty. Use what you have at home and just have fun!

The light as a feather chiffon cake + the fluffy as a cloud whipped cream frosting is fantastic together. Chocolate and cream. Cocoa and vanilla. It’s a combination that’s as classic as it gets.

Double Chocolate Chiffon Cake Recipe

It would make a great addition to your holiday spread! Or this weekend. We always deserve a little cake. Especially this one.

Calories: 407 kcal Carbohydrates: 44 g Protein: 4 g Fat: 25 g Saturated Fat: 10 g Cholesterol: 59 mg Sodium: 143 mg Potassium: 215 mg Fiber: 2 g Sugar: 28 g Vitamin A: 589 IU Vitamin C: 1 mg Calcium: 69 mg Iron: 1 mgA chocolate chiffon cake is a surefire hit for its fluffy, airy texture. The cake traditionally calls for oil, rather than butter, which lends to its lovely moistness as well as easy assembly. Some may compare it to an angel food cake, but the chiffon has both egg yolks (adding even more moistness) and fat, while an angel food cake has neither. Both are baked in tube pans and left upside down to cool once baked—a crazy position to put a cake in the first time you do it, believe us.

To assemble the chiffon cake, cocoa powder is bloomed in hot water to enhance its chocolate flavor with each bite. All the mixing is done within one bowl with the exception of the whipped egg whites for simplicity and little cleaning. The batter is transferred to an ungreased tube pan and bakes up in less than an hour. Prepare yourself for the most stunning and tallest of chocolate cakes—it's sure to be a staple at the dessert table.

Gluten Free Dairy Free Chocolate Chiffon Cake

A chiffon cake is different than a sponge cake, as sponge cakes have no fat (butter or oil). But they are sometimes confused as they both call for fat in the form of yolks along with beaten egg whites.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

Chocolate Italian Sponge Cake

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.This classic Chocolate Chiffon Cake is airy, light, and spongy with a rich chocolate flavor and mild sweetness. Extremely popular in Japan, chiffon cakes are found in cafes and pastry shops across the country. This showstopper recipe will soon be your favorite dessert, too.

Chiffon cakes are extremely popular in Japan, probably more so than in the U.S. You can find all kinds of chiffon cake flavors in coffee shops, pastry shops, and sweets stores. From Green Tea Chiffon Cake to Black Sesame Chiffon Cake, unique Japanese flavors are all the rage and they are the ones you want to try when you’re in Japan.

Today we’re going classic. Because we can never have enough chocolate in our life, here is the much anticipated Chocolate Chiffon Cake!

Chocolate Chiffon Cake With Coffee Chocolate Ganache #mycookbook Recipe By Thebakermaiden (geegeov)

Each ingredient serves an important role in this cake. For the best results, I do not recommend making substitutions unless stated otherwise.

You can make this chocolate chiffon cake with a simple whisk and bowl, but I highly recommend using an electric mixer or a stand mixer for beating egg whites to save your arm from falling off.

I know, it’s the total opposite of what you learned from American recipes. I’ve seen most of the American recipes use room-temperature egg whites to make the meringue. However, almost all (99%) Japanese chiffon cake recipes require cold, well-refrigerated, or sometimes half-frozen egg whites, to make meringuewithout cream of tartar. Chilled egg whites will make very fine and smooth meringue with small and strong air bubbles inside. They remain strong even in the oven and help the batter rise higher and fluffier. If you are not from the US, which method do you use?

Chocolate Chiffon Cake (with Frosting)

There is always discussion on how much you should beat the egg whites. From my experience, it’s best to stop the mixer when you’re close to finishing to check the condition of the peaks. When you lift the whisk, the egg whites in the bowl or on the whisk should be firm enough to go straight up and hold a stiff peak, but just thevery tipmay fold over a little, like taking a bow. The meringue should have a slightly glossy texture, too.

Then, switch from the hand-held electric mixer (or stand mixer) to a balloon whisk, and thoroughly mix the sides and center of egg whites a few times to get to the same consistency throughout.

Chiffon cakes are one of the easiest cakes you can make at home. However, it took me some trial and error until I could make a really good one. Mostly because I had a hard time beating the egg whites and folding the batter correctly.

Chocolate Chiffon Cake Homemade Recipe For Kids

Enjoy this light, fluffy, yet rich chocolate chiffon cake with a cup of earl grey tea or coffee! It is a keeper, especially if you like chocolate and light spongy cakes.

You can figure out ingredients (eggs, sugar, etc) for your pan that is 7 inches (17 cm), 8.5 inches (22 cm), 9 inches (23 cm), or 10 inches (25 cm) in this post.

Important! You have to take away some cake flour to replace it with cocoa powder for the chocolate chiffon cake, here’s the measurement.

Rich Chocolate Chiffon Cake With Chocolate Chips

I knew you would ask this question, so I did try making a Double Chocolate Chiffon Cake recipe several times. What do I mean by “double”? Chocolate is used two times: cocoa powder and melted chocolate.

I tried adjusting the ratio of the cocoa powder and melted chocolate to make the cake as light as possible, but the richer the chocolate cake is, the denser it gets. It loses the bouncy, airy, light “chiffon cake” texture. The cake resembles more like a pound cake, instead of a chiffon cake.

Another issue I had with double chocolate was that the cake does not rise as tall as the chiffon cake with only cocoa powder. For example, I would have to use a 7″ (17 cm) chiffon cake pan for the ingredients for 8″ (20 cm) chiffon cake to get a decent “chiffon cake” height.

The Best Chocolate Sponge Cake (faultless Result Every Time)

In the end, I was