Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
5
votes
Chocolate Chiffon Cake
Chocolate Chiffon Cake is moist and airy, with a melt-in-your mouth dark chocolate flavor.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
Holly
Ingredients
Cake:
½
cup
cocoa
¾
cup
boiling water
1
teaspoon
salt
1 ¾
cup
sugar
1 ¾
cup
cake flour
sifted
1 ½
teaspoon
baking soda
8
eggs
separated
½
cup
oil
2
teaspoons
vanilla extract
1
teaspoon
cream of tartar
Frosting:
½
cup
butter
softened
2 ⅔
cup
powdered sugar
sifted
⅓
cup
half and half
can use milk or whip cream
⅓
cup
cocoa
1 ½
teaspoons
vanilla extract
Instructions
Preheat oven to 325˚F.
Cake:
Mix boiling water and cocoa. Set aside.
Sift dry ingredients together. Add oil, egg yolks, vanilla and cocoa mixture. Beat for about 3 minutes at medium speed with mixer.
Beat egg whites and cream of tartar at high speed until stiff peaks form.
Fold beaten egg whites into the cake batter gently, then cut through the batter with a knife to break any large air bubbles.
Pour into ungreased angel food pan and bake 55 minutes. Increase temperature to 350°F and bake another 10 minutes.
Invert pan to cool cake before removing from pan.
Frosting:
Cream butter. Blend in cocoa, vanilla, sugar alternately with the cream.
Beat until smooth and creamy. Frost cake.
Melt 2-1 oz. squares of unsweetened chocolate with 2 Tablespoons butter.
Drizzle melted chocolate over top of cake.
Video
Nutrition
Calories:
501
kcal
|
Carbohydrates:
73
g
|
Protein:
7
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
132
mg
|
Sodium:
446
mg
|
Potassium:
205
mg
|
Fiber:
2
g
|
Sugar:
56
g
|
Vitamin A:
419
IU
|
Vitamin C:
1
mg
|
Calcium:
37
mg
|
Iron:
2
mg