Chocolate Chiffon Cake. In a large bowl, combine flour, sugar, baking soda and salt. This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere.

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! You can have Chocolate Chiffon Cake using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chocolate Chiffon Cake

Prepare 1/3 cup of vegetable oil.
It's 4 of egg yolks.
It's 1/2 cup of water room temp.
You need 1 1/2 tsp of vanilla.
Prepare 5 1/2 oz of flour.
It's 1 1/2 oz of cocoa powder.
Prepare 7 oz of sugar.
It's 2 tsp of baking powder.
It's 1/2 tsp of salt.
You need 4 of egg whites.

Chiffon cakes are extremely popular in Japan, probably more so than the U. Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Remove glaze from heat and let cool slightly.

Chocolate Chiffon Cake instructions

Preheat oven to 375.
Line pan with parchment.
whip veg oil and egg yolks together until just combined..
Stir in water and vanilla extract.
Sift flour, cocoa powder, and one third of the sugar, baking powder and salt..
Stir into egg yolk mixture then whip at high speed for 1 minute..
Whip whites to a foam, gradually add remaining sugar and continue whipping until stiff peaks form..
Fold egg whites 1/3 at a time into the yolk mixture until no whites remain.
Pour into pan and bake at 375 for approximately 25 minutes or until cakes spring back when lightly pressed..
Inverted pan on a rack and allow to cool before unmolding.

Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. How to make chocolate chiffon cake. To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. (If this were a plain chiffon cake recipe, versus chocolate chip, I would have loved to use vanilla bean paste instead of extract for gorgeous flecks of vanilla bean throughout!) The oil, yolks, water and vanilla are whisked together in the well, and then gradually whisked into the dry ingredients to form a smooth batter.