Moist and Soft Cocoa Chiffon Cake. So please note that this Coffee Cocoa Egg White Chiffon Cake is NOT the tall, fluffy and well-risen cottony type of chiffon cake. Instead, it is the ultra moist type. Occasionally, it will have a few large cake holes but I think it's really ok.

Add egg yolks, cooled cocoa mixture and vanilla. Beat with a wooden spoon until smooth. Beat egg whites and cream of tartar until they hold soft peaks. You can cook Moist and Soft Cocoa Chiffon Cake using 11 ingredients and 15 steps. Here is how you cook it.

Ingredients of Moist and Soft Cocoa Chiffon Cake

You need 4 of Egg white (Large).
It's 2 of drops Lemon juice.
Prepare 40 grams of [A] Sugar.
It's 5 grams of [A] Cornstarch.
It's 3 of [B] Egg yolk (Large).
Prepare 35 grams of [B] Sugar.
Prepare 50 ml of Vegetable oil.
It's 90 ml of Milk.
It's 65 grams of [C] Cake flour.
Prepare 20 grams of [C] Cocoa powder.
You need 1/2 tsp of [C] Baking powder.

Furthermore, regular cocoa powder is acidic. This means that it will make cake batter acidic and the acidity will make egg proteins in the chiffon cake set faster and firmer than usual. Hence, I would prefer to use Dutch processed cocoa powder to my ultra soft cocoa chiffon cake because it is neutral in its pH, thus making the cake softer. In a large bowl, combine flour, sugar, baking soda and salt.

Moist and Soft Cocoa Chiffon Cake instructions

Whisk egg white and lemon juice in a bowl. Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms. Please be careful not to over whisk..
Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture. Mix it over heat. Then add a little vegetable oil and then milk alternately and whisk some more..
Add the sifted [C] ingredients and mix with a whisk, making a large circle..
Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture..
Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion..
Then transfer this into the remaining meringue. Combine gently with a rubber spatula..
Mix from the bottom of the bowl to the top. Do not knead. Please be quick. The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue..
Pour the batter into the chiffon cake pan - working from further away towards you. Doing so makes it more easy to spread the batter in the mold evenly..
Tap the mold on the kitchen counter to release any bigger bubbles in the batter. Support with your hands so as not to spill the batter..
Bake in a preheated 170℃ oven for about 40 minutes. Once it is baked, turn it over and allow to cool..
As the cake cools slightly, cover with a plastic bag to prevent drying out..
Remove from the pan once it has cooled completely. Run a palette knife around the cake between the cake and mold to remove..
Once you have removed the outer mold, you can remove the base..
Turn over the cake onto a plate and remove the inner base mold..
Slice into desired size and serve with whipped cream..

With the super moist chiffon cake made of unsweetened cocoa powder, wrapped in a creamy chocolate buttercream frosting, this chocolate cake is a sure delight to your palate. This Coffee Cocoa All-Egg-White Chiffon Cake (with minimal added sugar) is NOT the tall cottony type of chiffon cake. Instead, it is the ULTRA MOIST type. It tastes really nice with rich coffee cocoa aroma, ultra moist consistency, yet light and bouncy soft like a tofu! 😋 😋 😋 Directions. This is a dreamy chocolate chiffon cake!