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Chocolate Chiffon Cake

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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.
Course Dessert
Cuisine American
Method Bake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 393
Author Lily Ernst

Ingredients

Cake

  • 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

Ganache

  • 1/2 cup heavy or whipping cream
  • 4 oz chocolate chips

Instructions

  • Preheat oven to 325F.
  • Whisk together the cocoa powder and boiling water until smooth. Set aside to cool.
    1/2 cup (50g) unsweetened cocoa powder, 3/4 cup boiling water
  • In a large bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. Set aside.
    7 large egg whites, 1/2 tsp cream of tartar
  • In another large mixing bowl, sift in the flour. Then toss in the sugar, baking powder, and salt.
    1 & 3/4 cups (205g) cake flour, 1 & 3/4 cups (350g) granulated sugar, 1 Tbsp baking powder, 1 tsp salt
  • Make a well in the center and add the oil, egg yolks, vanilla, and cocoa mixture.
    1/2 cup vegetable oil, 7 large egg yolks, 2 tsp vanilla extract
  • 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.
    1/2 cup heavy or whipping cream, 4 oz chocolate chips
  • Let cool to thicken for about an hour. Invert the cooled cake onto a serving plate. Spread the ganache on top.

Notes

Leftovers can be covered and stored at room temperature for 3-4 days.

Nutrition

Calories: 393kcal | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 339mg | Potassium: 172mg | Fiber: 2g | Sugar: 35g | Vitamin A: 298IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg