Best 13 Chocolate Chiffon Cake Recipes

CHOCOLATE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

COCONUT CHIFFON CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in one-third of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula.
• Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.
• Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.

CHOCOLATE LOVER'S CHIFFON CAKE

Steps:

• Place egg whites in a large bowl; set aside for 30 minutes. Meanwhile, stir cocoa and water in a small bowl until smooth. Cool. , Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk oil, egg yolks, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For filling, in a large bowl, combine all ingredients until smooth; refrigerate for 1 hour. , Beat until stiff peaks form. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Fill tunnel with some of the filling; replace cake top. Spread remaining filling over top and sides of cake. Store in the refrigerator.

CHOCOLATE-CARAMEL CHIFFON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a small bowl, combine cocoa and hot water until smooth; cool for 20 minutes. Line three greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, combine sugar, flour and baking soda. In another bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended., Add cream of tartar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently transfer to prepared pans., Bake at 350° for 16-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For caramel sauce, in a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; simmer for 3-4 minutes or until thickened. Refrigerate until thickened to spreading consistency., For chocolate cream, beat cream, confectioner's sugar, cocoa and vanilla until stiff peaks form., Place one cake layer on a serving plate; spread with 1/2 cup caramel sauce and 1 cup chocolate cream. Repeat layers. Top with remaining cake layer. Spread remaining caramel sauce over top. Spread remaining chocolate cream over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers.

POPPY SEED CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Set oven to 350 degrees.
• Prepare a 10-inch ungreased tube pan.
• In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
• In a large bowl, sift together flour, sugar, baking powder and salt.
• Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
• Beat until smooth (about 5 minutes).
• In another bowl, beat the egg whites until stiff peaks form.
• Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
• Pour the batter into the tube pan.
• Bake for 1 hour or until cake tests done.
• Invert pan to cool completely before icing.
• For icing: whip cream.
• Add in the sugar, vanilla and cocoa; beat/blend until combined.
• **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

CHOCOLATE LOVER'S CHIFFON CAKE

Steps:

• Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
• Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
• Preheat oven to 325°F.
• Sift flour with sugar, soda and salt in large bowl; make well in center.
• Pour in oil, yolks and vanilla and cocoa.
• With wooden spoon, beat just until smooth.
• Sprinkle cream of tartar over egg whites and beat on high speed.
• Beat until very stiff peaks form when beater is slowly raised.
• Do not underbeat.
• Pour batter over whites.
• With whisk, and an under-and-over motion, gently fold to combine.
• Turn into ungreased 10-inch tube pan.
• Bake 60-65 minutes, until top springs back when pressed with finger.
• Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
• With spatula, loosen cake; remove.
• Cool on rack.
• Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
• With mixer beat until stiff; refrigerate.
• Sprinkle gelatin over 2 tbsp cold water to soften.
• Heat, stirring, over hot water to dissolve; cool.
• Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
• With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
• With spoon carefully remove cake from this area.
• Reserve 1-1/2 cups of the crumbled cake you just removed.
• Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
• Use to fill cavity.
• Replace top.
• Mix 1/2 cup filling with reserved crumbled cake.
• Use to fill center hole.
• Frost top and side of cake with remaining filling.
• Refrigerate until serving.

SPAGO'S CHOCOLATE CHIFFON CAKE

Steps:

• NOTE: Recipe has been printed in various places with 3/4 cups of oil.
• Cake is softer but tends to sink in middle.
• Note: cake can also be made in a bundt pan.
• Position rack in center of oven and preheat oven to 350 degrees.
• Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
• Dust with flour, tapping out any excess flour.
• Set aside.
• Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
• Set aside.
• In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
• Turn speed to low and pour in the oil, water and vanilla.
• Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
• Remove bowl from machine.
• In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
• Start on medium speed and raise speed as peaks begin to form.
• Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
• With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
• Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
• Cool on a rack.
• To remove, run a sharp knife around the inside of the pan to loosen cake.
• Invert onto rack.
• Place 9-inch cardboard round on cake and invert cake onto round.

SPAGO'S CHOCOLATE CHIFFON CAKE

Steps:

• Equipment Needed:.
• two 8- or 9-inch round cake pans
• sifter
• electric mixer with 2 large bowls
• rubber spatula
• 9-inch cardboard round
• Cake Recipe:.
• Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside.
• Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
• In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer.
• In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
• Scrape into the prepared pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake!
• Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it.
• Note:.
• There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.

CHOCOLATE CHIFFON CAKE RING

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.,

MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE

Steps:

• To prepare the almond crunch topping--Heat the oven to 325°F.
• Have ready an ungreased nonstick baking sheet.
• In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
• Stir in the nuts until they're evenly coated.
• Sprinkle the sugar over the nuts and stir the mixture.
• Spread the nuts in a single layer onto the baking sheet.
• Bake for 5 minute.
• Stir the nuts with a wooden spoon to loosen them from the baking sheet.
• Bake until golden, another 5 to 8 minute.
• Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
• The nuts will become crisp as they cool.
• Set aside.
• To prepare the cake--Heat the oven to 325°F.
• Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
• In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
• In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
• Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
• Beat the mixture on medium speed until smooth and thick, at least 3 minute.
• Fold in the reserved chocolate chips.
• Set aside.
• In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
• Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
• Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
• at a time, and beat the mixture until soft peaks form.
• With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
• Gently fold in the remaining egg whites until no white streaks remain.
• Pour the batter into the tube pan, spreading it evenly.
• Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
• Any cracks that form on the top should look dry.
• Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
• Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
• Remove the cake from the pan and slide it onto a serving plate.
• To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
• Set aside 2 Tbs.
• of the glaze.
• Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
• Cover the top of the cake with the prepared almonds.
• Drizzle the reserved glaze over the almonds.

MOM'S CHOCOLATE CHIFFON CAKE

Steps:

• Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
• Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
• In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
• Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
• Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
• Invert pan and cool. Ice with chocolate icing, if desired.

CHOCOLATE CHIFFON CAKE

Steps:

• Preheat oven to 180 degrees.
• Seperate egg whites & beat until soft white peaks form.
• In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
• Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
• Lastly, fold in egg whites very gently until mixture is light & fluffy.
• Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
• Once cake is done,remove from oven & turn onto cooling rack.
• TOPPING (chocolate sauce).
• Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
• Pour chocolate over the cake and use a spoon to spread equaly.
• Once the topping has completely cooled, grate chocolate on top.

CHOCOLATE CHIFFON CAKE

Steps:

• Preheat oven to 325°F. Grease and line bottom of a 9"x2.5" round cake pan; do not line or grease sides. Cake may overflow in a 2"-tall pan.
• Reserve 60g sugar. Blend and sift the cake flour, cocoa powder, remaining sugar, and salt.
• Blend the egg yolks, vegetable oil, and water.
• Beat egg whites to soft peaks; gradually add reserved 60g sugar while beating to stiff peaks.
• Mix the flour mixture into the egg yolk mixture until smooth.
• Fold ¼ to ⅓ of the beaten egg whites into the flour and egg yolk mixture.
• Fold the remaining egg whites into the flour and egg yolk mixture in two equal stages.
• Pour batter into pan and bake until center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.