This chocolate chiffon cake is light, fluffy, and cottony-soft. It’s a cross between a sponge cake and a dark chocolate fudge cake, topped with a rich chocolate ganache.
- 1/2 cup (50g) unsweetened cocoa powder (regular or Dutch-processed)
- 3/4 cup boiling water
- 7 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1 & 3/4 cups (205g) cake flour
- 1 & 3/4 cups (350g) granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup heavy or whipping cream
- 4 oz chocolate chips
- Preheat oven to 325F.
- Whisk together the cocoa powder and boiling water until smooth. Set aside to cool.
- In a large bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. Set aside.
- In another large mixing bowl, sift in the flour. Then toss in the sugar, baking powder, and salt. Make a well in the center and add the oil, egg yolks, vanilla, and cocoa mixture.
- Using the same beaters, mix until smooth and combined, scraping the bowl as needed.
- Fold in 1/4 of the beaten egg whites to lighten up the mixture. Then gently fold in the rest in 3 equal parts. Pour the batter into an ungreased 10″ tube pan with a removable bottom.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Invert to cool completely.
- Meanwhile, place the chocolate chips and cream in a microwave-safe bowl. Heat in the microwave at 50% power for 30 seconds at a time, stirring in between, until completely melted and smooth.
- Let cool to thicken for about an hour. Invert the cooled cake onto a serving plate. Spread the ganache on top.
Leftovers can be covered and stored at room temperature for 3-4 days.
Keywords: chocolate chiffon cake recipe