This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Get ready to eat a second serving, because it’s like eating air!
I’ve been having a fling with chiffon cakes. There’s som̾e̾t̾h ̾ing so wonderful about their spongy texture and stately height – and their simplicity! Compared to layer cakes, they are half the work and all the flavor and beauty. The toppings are easy too. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively down the sides of the cake and you’ve got yourself an amazing dessert for your family! So try this chocolate chiffon cake and share your comments!
1 3/4 cups cake flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
7 egg wḧïẗes
7 egg yolks
1/4 teaspoon cream of tartar
3/4 cup boiling water
1 teaspoon espresso powder, optional
2/3 cup granulated sugar
1 cup light brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup heavy cream
5 ounces dark chocolate, chopped
4 ounces milk chocolate, chopped
2 tsp vanilla
Preheat the oven to 325 F and set aside a 10-cup tube pan (no need to grease).
In a large bowl, whisk the cocoa powder, boiling water, and espresso powder until smooth. Set aside to cool to room temperature.
Add the egg yolks and brown sugar; whisk to combine. Whisk in the oil, vanilla.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
Make a well in the center of the flour mixture and add the wet mixture, whisk until smooth.
In the bowl of the electric mixer, with the whisk attachment, beat the egg wḧïẗes and cream of tartar until soft peaks form.
Slowly add the granulated sugar and whisk on medium-high speed until stiff peaks form.
With a large rubber spatula gently fold the egg wḧïẗes (in three additions) into the batter just until blended.
Pour this batter into the pan and bake for 50 to 55 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
Immediately after removing the cake from the oven, invert (turn upside down) the tube pan on a plate or a flat surface of the cup to suspend the cake from the counter.
Let the cake cool completely before removing from the pan (about one hour).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core.
Invert onto a greased wire rack and cake should fall right out. Allow it to cool.
Place the chopped chocolate in a heat proof bowl.
Heat the cream in a small saucepan until it barely comes to a simmer.
Pour the hot cream over the chocolate and let stand for a few minutes so that the chocolate can melt. Add extract. Then whisk together until completely smooth and glossy. Let it cool for about 5 minutes.
Pour slightly warm, thick ganache over cake and spread with spatula if necessary.
For best results, store leftovers in the fridge for no more than a week. The longer you keep in the fridge, the drier it gets