A chocolate chiffon cake is a delicious and light dessert that combines the rich flavor of chocolate with the airy texture of chiffon cake. Here's a basic recipe to help you make one:
Ingredients:
Dry Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 4 large egg yolks (room temperature)
- 2 teaspoons pure vanilla extract
Meringue:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions:
Preheat your oven to 325°F (160°C). Position your oven rack in the lower third of the oven.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the wet ingredients: buttermilk, vegetable oil, egg yolks, and vanilla extract.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay.
In a separate clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar and continue to beat on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
Carefully fold the meringue into the chocolate batter in three separate additions. Gently combine the two mixtures until there are no visible streaks of meringue in the batter.
Pour the batter into an ungreased tube pan (angel food cake pan) to help the cake rise properly. Smooth the top with a spatula.
Bake in the preheated oven for approximately 55-65 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Let it cool completely while hanging upside down. This helps to prevent the cake from collapsing.
Once the cake is completely cooled, run a knife around the edges to loosen it from the pan. Gently lift the cake out of the pan and place it on a serving plate.
You can serve the chocolate chiffon cake as it is or dust it with powdered sugar for a simple finishing touch. It's a delightful treat that can be enjoyed on its own or paired with a scoop of ice cream, whipped cream, or fresh berries. Enjoy!