Chocolate Chiffon Cake: the delicious recipe for a fluffy, moist dessert

Total time: 80 Min
Difficulty: Low
Serves: 8 people
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All-purpose flour
245 g
Granulated sugar
270 g
Bitter cocoa powder
40 g
Large eggs
vanilla yeast (or 1 1/4 tsp of baking powder)
16 g
vanillin (or 1 tsp of vanilla extract)
1 sachet about 16 g
Vegetable Oil
120 g
200 g
powdered sugar for decorating
a pinch

The chocolate chiffon cake is a fluffy and delicious American dessert that's very popular worldwide. This is the chocolate variant of the classic chiffon cake, a tall and soft that's super moist on the inside.

Baked in the appropriate mold, it is spongy, melt-in-your-mouth and light as air – it is like you are eating a cloud. Very easy to make, you need all-purpose flour, eggs, vegetable oil, sugar and a leavening agent. Just replace part of the flour with bitter cocoa powder, for an even more intense and decisive final taste.

To make a perfect chocolate chiffon cake, it is important to whip the egg whites until stiff, then incorporate them into the mixture, stirring gently and with movements from the bottom up, to avoid breaking them. In fact, the dough must be creamy, smooth and free of lumps.

Lightweight and perfect for everyone, the chocolate chiffon cake is free of butter, you just need oil. Enjoy it for breakfast, along with a cup of milk, during a greedy break or as a special dessert for your guest. So let’s find out how to prepare the chocolate chiffon cake by following our step-by-step recipe.


For an impressive chiffon cake, you can decorate it with powdered sugar, chocolate ganache, whipped cream or a fruit compote.

If you prefer, you can also add chocolate chips or chopped nuts to the dough.

How to store Chocolate Chiffon Cake

The cocoa chiffon cake can be stored at room temperature, under a glass bell jar, for 3-4 days.

How to make Chocolate Chiffon Cake

Separate the egg yolks from the egg whites 1.

Beat the egg whites until stiff 2.

Separately, pour the flour into a bowl 3.

Add the unsweetened cocoa powder 4.

Add the vanilla yeast 5.

Flavor with vanillin 6.

Add the salt 7.

Mix the dry ingredients 8.

In another bowl, mix the egg yolks with the sugar 9.

Pour in the seed oil and continue to whisk 10.

Incorporate the water 11.

Pour in the powders and mix until you get a homogeneous mixture 12.

Finally, stir in the egg whites, mixing gently and with movements from the bottom up to avoid breaking them 13.

Pour the mixture into a 24 cm diameter chiffon cake mold. Bake in a preheated oven at 160° C (320° F) for about 60 minutes 14.

Remove the cocoa chiffon cake from the oven and immediately turn the mold upside down; let it cool, arrange it on a serving dish and sprinkle with powdered sugar 15.

Bring to the table and serve 16.

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