Dessert

Chocolate Chiffon Cake

Chocolate Chiffon Cake - Image 1Chocolate Chiffon Cake - Image 2Chocolate Chiffon Cake - Image 3Chocolate Chiffon Cake - Image 4
By Chef MisoMiso

This cake is soft, moist, and delicious. When using 5 eggs (which I’ve marked as 5 servings to make it easy to scale the recipe up or down), use an 8-inch round cake pan. If using 3 eggs, use a 6-inch cake pan.

Prep

30 mins

Cook

1h

Total

1h 30m

Ingredients

Servings
5
  • 5pieceegg
  • 75goil
  • 20gcocoa powder
  • 100gmilk
  • 75gcake flour
  • 85gsugar

Instructions

Preparation

  1. 01

    Preheat the oven to 300°F (150°C).

  2. 02

    Separate the eggs into yolks and whites.

Mix the yolk batter

  1. 03

    In a large bowl, measure in oil, add cocoa powder, mix well.

  2. 04

    Add cake flour (no need to sift). Mix well.

  3. 05

    Add milk (or water) and egg yolks. Mix well.

Whip the egg whites

  1. 06

    Beat egg whites until foamy. Add sugar gradually and whip until stiff peaks form.

Mix together

  1. 07

    Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then fold in the remaining whites in two additions. Do not overmix.

  2. 08

    Transfer the batter into the ungreased pan. OK to line with parchment paper. Tap lightly to remove large air bubbles.

Bake

  1. 09

    Bake for 50–60 minutes.

  2. 10

    Immediately invert the pan and let the cake cool completely before removing.

Start Cooking