1. Recipes

How to Make Chocolate Chiffon Cake with Chocolate Frosting - A Step-by-Step Guide

Chocolate chiffon cake is a classic dessert that is loved by chocolate enthusiasts all over the world. It is a light and airy cake that is made with cocoa powder, eggs, sugar, and a few other ingredients. The cake gets its fluffy texture from the egg whites, which are whipped to stiff peaks and folded into the batter.

One of the best things about chocolate chiffon cake is that it can be topped with a variety of frostings and glazes. A popular choice is a rich and decadent chocolate fr...

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Ingredients

  • 2 cups cake flour
  • 1 ½ cups white sugar, divided
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 egg yolks
  • ¾ cup water, at room temperature
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 7 egg whites
  • ½ teaspoon cream of tartar
  • ¼ cup white sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 6 ounces semisweet chocolate, chopped
  • 4 tablespoons butter, diced
  • 2 tablespoons light corn syrup

Information

  • Prep Time: 1 hr
  • Cook Time: 1 hr 5 mins
  • Additional Time: 1 hr
  • Total Time: 3 hrs 5 mins
  • Servings: 12
  • Yield: 1 10-inch cake

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Make the cake: Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together into a large bowl. Make a well in the center.
  • Whisk egg yolks, water, oil, and vanilla together in a large bowl; pour into the well in the flour mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
  • Beat egg whites and cream of tartar in a bowl with an electric mixer fitted with a whisk attachment until soft peaks form. Gradually mix in remaining 3/4 cup sugar until well combined. Gently fold in egg white mixture in three portions until just combined.
  • Pour batter into an ungreased 10-inch, two-part tube pan and smooth the top.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
  • Meanwhile, place a metal bowl and wire whisk into the freezer for at least 15 minutes.
  • Remove the cake from the oven. Invert the pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan, then carefully transfer to a cutting board. Use a sharp knife to cut the cake in half horizontally.
  • Make the frosting: Combine sugar, cocoa powder, and vanilla in the chilled metal bowl and whisk to combine. Stir in 2 tablespoons cream. Add remaining cream and beat with the chilled whisk until peaks form.
  • Make the glaze: Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan; reduce the heat so the water maintains a simmer. Stir until chocolate is melted, about 3 minutes. Remove from the heat and let cool slightly.
  • Place the bottom half of the cake onto a cake plate and top evenly with about 1 cup frosting; reserve the rest for decorating. Carefully place top layer over filling. Pour glaze over cake and use a spatula to coat the sides with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

    • Nutrition

    505 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 140mg
    • Sodium: 279mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 2g
    • Total Sugars: 37g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 79mg
    • Iron: 3mg
    • Potassium: 145mg

    Categories

    Baking recipes
    Dessert recipes
    Cake recipes
    Chocolate recipes
    Frosting recipes