Chocolate Chiffon Cake (Tall, Airy Cocoa Tube Cake)
This chocolate chiffon cake gets its height from 7 whipped egg whites folded into a cocoa and oil batter, baked in an ungreased 10-inch tube pan and cooled upside down. It is lighter than a butter cake but moister than angel food, and it needs about 2 hours 15 minutes including cooling.
Quick answer
Whisk cake flour, sugar, cocoa, leaveners, yolks, oil and warm water into a smooth batter. Beat 7 egg whites with cream of tartar and sugar to stiff peaks, fold them in, and bake in an ungreased tube pan at 325°F for 55 to 60 minutes. Cool upside down for at least an hour before unmolding.
Chocolate Chiffon Cake
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Chocolate Chiffon Cake Ingredients
- 1 3/4 cups (240 g) cake flour
- 1 1/4 cups (250 g) granulated sugar, divided
- 1/3 cup (29 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 large egg yolks
- 1/2 cup vegetable oil
- 3/4 cup warm water
- 1/2 tsp vanilla bean powder
- 7 large egg whites
- 1/2 tsp cream of tartar
How to Make Chocolate Chiffon Cake
- Heat the oven to 325°F. Do not grease the 10-inch tube pan.
- Whisk the cake flour, 3/4 cup of the sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
- Add the egg yolks, oil, warm water and vanilla bean powder and whisk until smooth and glossy.
- In a separate, completely grease-free bowl, beat the egg whites with the cream of tartar until foamy, then to soft peaks.
- Gradually add the remaining 1/2 cup sugar and beat until the whites are stiff and glossy.
- Fold one-third of the whites into the chocolate batter to lighten it, then gently fold in the rest in two additions, just until no white streaks remain.
- Pour into the ungreased tube pan, smooth the top and run a knife through the batter once to pop large air pockets.
- Bake 55 to 60 minutes, until the top springs back and a skewer comes out clean.
- Immediately turn the pan upside down on its feet or over the neck of a bottle and cool completely, at least 1 hour.
- Run a thin knife around the outer edge and the center tube, lift out the cake and release it from the base.
Nutrition Facts
Per serving (1 slice, 1 of 12) (estimated)
- Calories: 270
- Total fat: 11 g
- Saturated fat: 2.5 g
- Cholesterol: 75 mg
- Sodium: 230 mg
- Carbohydrates: 38 g
- Fiber: 1 g
- Sugar: 21 g
- Protein: 5 g
Estimated from USDA FoodData Central (SR Legacy) values for the ingredients above, using soybean oil for the vegetable oil. Vanilla bean powder adds a negligible amount and is not included. Actual values vary with brands and slice size.
What Makes a Chocolate Chiffon Cake
Chiffon sits between a sponge and an oil cake. Oil instead of butter keeps the crumb soft even when chilled, and the whipped whites give it lift. Cocoa powder replaces some of the flour in this version, so the cake is deeply chocolate without melted chocolate weighing it down.
| Cake | Fat | Leavening | Texture |
|---|---|---|---|
| Chiffon | Oil + yolks | Whipped whites + baking powder | Light, springy, moist |
| Angel food | None | Whipped whites only | Very light, slightly chewy |
| Sponge | Little or none | Whipped eggs | Light, drier |
| Butter cake | Butter | Baking powder or soda | Richer, denser |
Why You Do Not Grease the Pan
The batter needs to cling to the sides of the pan as it climbs in the oven. Grease makes it slip and collapse. The same grip lets you hang the cake upside down while it cools, so gravity stretches the crumb instead of crushing it.
Tips for a Tall, Even Chocolate Chiffon Cake
- Use a spotless metal bowl for the whites. Any trace of yolk or oil stops them from whipping fully.
- Fold with a large spatula in big, gentle strokes and stop as soon as the streaks disappear.
- Use a tube pan with a removable base and feet, or invert it over a sturdy bottle.
- Cool fully before cutting the cake out of the pan; warm chiffon tears and sinks.
Skip tasting the raw batter. It contains raw egg and flour, and the FDA advises cooking both before eating (FDA on raw flour).
Serving and Storage
Serve it plain with a dusting of cocoa, or with lightly sweetened whipped cream and berries. Keep the chocolate chiffon cake covered at room temperature for up to 3 days; if it has a cream topping, refrigerate it. Wrapped well, the plain cake freezes for up to 2 months. For another light chocolate bake, try our hot chocolate mug cake.
Frequently Asked Questions
Can I use a Bundt pan for chocolate chiffon cake?
It is not ideal. Bundt pans are usually greased and have detailed sides the batter cannot climb evenly, and they are hard to invert. A 10-inch tube pan with a removable base works best.
Why did my chocolate chiffon cake sink?
It was likely unmolded or turned upright before it cooled, or the whites were under-whipped. Cool it upside down for at least an hour.
What is the difference between cocoa chiffon cake and chocolate chiffon cake?
They are usually the same thing. Most chocolate chiffon cakes, including this one, use cocoa powder rather than melted chocolate to keep the batter light.
Can I use all-purpose flour instead of cake flour?
Yes. Replace 2 tablespoons per cup of all-purpose flour with cornstarch for a closer match, or expect a slightly firmer crumb.
Can I frost a chocolate chiffon cake?
Yes, but keep it light. Whipped cream or a thin chocolate glaze suits the airy crumb better than heavy buttercream.
Sources
Featured photo: Unsplash
