Chocolate Chiffon Cake: Rich and Fluffy With a Glossy Chocolate Ganache

Chocolate Chiffon Cake is a delightful dessert that combines the richness of chocolate with the light, airy texture of chiffon cake. Perfect for birthdays, celebrations, or a sweet treat any time, this cake is both fluffy and decadent, making it a crowd favorite.

What Is Chocolate Chiffon Cake?

Chiffon cake, a type of cake that combines the lightness of angel food cake with the richness of butter cakes, was first developed in the 1920s. It became popular in the U.S. due to its delicate yet moist texture. Chocolate Chiffon Cake is simply a chocolate variation of this classic, incorporating cocoa powder for a rich flavor that pairs beautifully with the airy crumb.

Why Everyone Will Love This Recipe

This Chocolate Chiffon Cake is loved for its light texture and deep chocolate flavor. The combination of whipped egg whites and rich cocoa powder results in a cake that is both airy and moist. The addition of a glossy chocolate ganache topping adds an extra layer of indulgence. It’s a foolproof recipe that’s perfect for both novice and experienced bakers.

Cooking Tips

1. Whip egg whites properly: Be sure to whip the egg whites until they are frothy before adding the cream of tartar to stabilize them. This will give your cake the airy texture it’s known for.
2. Sift your dry ingredients: Sifting the cocoa powder, flour, and baking powder ensures there are no lumps and helps the dry ingredients mix more evenly.
3. Gentle folding: When incorporating the egg whites into the batter, fold gently from the bottom up to avoid deflating the mixture.

Frequently Asked Questions

Can I Make Chocolate Chiffon Cake Without a Mixer?

While using a mixer is recommended for whipping egg whites, it is possible to do it by hand. Just be sure to use a balloon whisk and beat vigorously to achieve stiff peaks.

Can I Make This Cake Ahead of Time?

Yes! You can make this cake a day ahead. Just store it in an airtight container at room temperature until ready to serve.

What’s The Difference Between a Chiffon Cake And an Angel Food Cake?

Both cakes are light and airy, but a chiffon cake contains oil and egg yolks, making it more moist and rich compared to the dry, fat-free angel food cake.

Why is My Cake Dense?

If your cake turns out dense, it could be due to overmixing the batter or not properly whipping the egg whites. Make sure you fold them in gently to maintain the lightness.

Can I Substitute the Sunflower Oil With Another Oil?

Yes, you can substitute sunflower oil with other neutral oils like canola or vegetable oil. If you prefer a slight flavor twist, you can also use coconut oil, though it may change the taste of the cake slightly.

How to Freeze

To freeze, wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, let it thaw at room temperature for a few hours before serving. The ganache may lose some of its shine upon freezing but will still taste delicious.

How to Store

To store leftover Chocolate Chiffon Cake, cover it with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. If you want to extend the freshness, you can refrigerate it, but it’s best enjoyed within a couple of days.

How to Make Chocolate Chiffon Cake

Step 1

Step 1

Set the oven to 165°C (329°F). Grease and flour a chiffon cake pan. In a large bowl, beat the egg whites until frothy. Add cream of tartar and continue whipping until stiff peaks form. Set aside.

Set the oven to 165°C (329°F). Grease and flour a chiffon cake pan. In a large bowl, beat the egg whites until frothy. Add cream of tartar and continue whipping until stiff peaks form. Set aside.

Step 2

Step 2

In another bowl, sift the flour, cocoa powder, and baking powder. Add the sugar and mix well. Pour in the water and sunflower oil, mixing until smooth.

In another bowl, sift the flour, cocoa powder, and baking powder. Add the sugar and mix well. Pour in the water and sunflower oil, mixing until smooth.

Step 3

Step 3

Add the egg yolks and mix thoroughly to create a thick batter.

Add the egg yolks and mix thoroughly to create a thick batter.

Step 4

Step 4

Gently fold in the whipped egg whites in several batches, being careful not to deflate the mixture.

Gently fold in the whipped egg whites in several batches, being careful not to deflate the mixture.

Step 5

Step 5

Pour the batter into the prepared pan and bake for 60 minutes or until a toothpick comes out clean.

Pour the batter into the prepared pan and bake for 60 minutes or until a toothpick comes out clean.

Step 6

Step 6

Allow the cake to cool completely before removing it from the pan. Drizzle with chocolate ganache for a glossy finish.

Allow the cake to cool completely before removing it from the pan. Drizzle with chocolate ganache for a glossy finish.