Chocolate Chiffon Cake

5 from 1 vote

Super Moist Chocolate Chiffon Cake is made with cocoa powder and whipped egg whites, it bakes up incredibly soft, fluffy, and moist while staying wonderfully light.

Prep Time20

Cook Time1

Total Time1 20

Course: Cake, Dessert

Cuisine: International

Servings: slices

Calories: 93kcal

Author: Claudia

Equipment

1 chiffon baking pan 16 cm

Ingredients

Egg yolk batter

3 egg yolk
10 gr sugar
50 gr milk
40 gr coconut oil
55 gr cake flour
25 gr cocoa powder
½ tsp baking powder
1 tsp chocolate paste

Meringue

3 egg white
60 gr sugar
½ tsp lemon juice

Instructions

Mix egg yolk, sugar, milk, and coconut oil in a bowl with a whisk. Sieve in flour, cocoa powder, and baking powder.
Add chocolate paste if you like. Whisk well until you can see the batter getting smoother.
In another bowl, beat egg white starting with low speed to medium speed. Add in sugar in three parts while still mixing.
Pour in lemon juice. Continue mixing until you reach soft peak consistency.
Add one-fourth of meringue to the egg yolk batter. Mix well and pour the whole batter into meringue.
Mix and fold using a spatula until you can no longer see the white meringue.
Pour into a baking pan. This recipe calls for a 16 cm chiffon cake baking pan. Use a skewer to rotate inside the batter to burst the air bubbles.Pour hot water in a bigger baking pan.
Bake au-bain marie method (water bath) in a preheated oven at 150°C for 30 minutes. After 30 minutes, change the temperature to 120°C, continue baking for 60 minutes. Finish baking with only upper heat 180°C for 5 minutes.
Test with a skewer. If the skewer comes out clean, it is already done. Take it out and turn the baking pan upside down. This is a MUST for chiffon cake. Otherwise it will get deflated.
Let it cool upside down. Take out from the baking pan to slice.
Serve your chocolate chiffon cake! Enjoy!

Video

Notes

Beat the egg whites gradually - Start at low speed and gradually increase to medium-high speed as the egg whites approach soft peaks. This creates a more stable meringue with smaller air bubbles.
Do not grease the tube pan - Chiffon cake batter needs to cling to the sides of the pan to rise properly. A greased pan can cause the cake to collapse.
Remove large air bubbles before baking - Tap the pan gently on the counter and run a skewer through the batter to release trapped air pockets.
Turn the cake upside down immediately - As soon as the cake comes out of the oven, invert the pan and let it cool completely. This helps maintain its tall, fluffy structure.
Avoid overbeating the meringue - Overbeaten egg whites can cause the cake to crack excessively and create a coarser texture. Aim for stiff peaks that still look smooth and glossy.
Use a water bath for extra moisture - Baking the cake in a water bath (au bain-marie) helps create an exceptionally moist and tender crumb.

Nutrition