Chocolate Lover's Chiffon Cake

Indulge your sweet tooth with the decadently airy and moist "Chocolate Lover's Chiffon Cake." Perfectly blending rich cocoa flavor with a light sponge texture, this cake is a show-stopping dessert for any chocolate enthusiast. Made with fluffy whipped egg whites gently folded into a silky cocoa batter, it achieves an impressively tall and tender crumb without being overly dense. A hint of pure vanilla and a dusting of powdered sugar add the perfect finishing touch. Whether you're celebrating a special occasion or simply craving an elevated chocolate treat, this chiffon cake is sure to impress. Plus, with simple ingredients and a baking time of just under an hour, you'll love how easy it is to create this masterpiece at home!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1.75 cups Granulated sugar, divided
• 0.75 cups Unsweetened cocoa powder
• 2.25 teaspoons Baking powder
• 1 teaspoon Salt
• 0.5 cups Vegetable oil
• 7 Large egg yolks
• 0.75 cups Water
• 2 teaspoons Pure vanilla extract
• 7 Large egg whites
• 0.5 teaspoons Cream of tartar
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C). Ensure you have an ungreased 10-inch tube pan ready.

Step 2

In a large mixing bowl, whisk together the flour, 1 1/4 cups of granulated sugar, cocoa powder, baking powder, and salt until well combined.

Step 3

Make a well in the center of the dry ingredients. Add the vegetable oil, egg yolks, water, and vanilla extract. Mix until the batter is smooth and uniform. Set aside.

Step 4

In another large bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 5

Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, a tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form.

Step 6

Gently fold the egg whites into the chocolate batter in three additions. Be careful not to deflate the batter as you fold.

Step 7

Pour the batter evenly into the ungreased tube pan. Smooth the top gently with a spatula.

Step 8

Bake the cake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Immediately after baking, invert the pan and let the cake cool completely in this position. This prevents the cake from collapsing.

Step 10

Once cooled, run a knife around the edges of the pan and the center tube to release the cake. Transfer it to a serving plate.

Step 11

If desired, dust the top of the cake with powdered sugar before serving.

Nutrition Facts

Serving size	(1452.2g)

Amount per serving	% Daily Value*
Calories	4155.6

Total Fat 163.9g	0%
Saturated Fat 40.8g	0%
Polyunsaturated Fat 67.2g
Cholesterol 1288mg	0%
Sodium 3822.5mg	0%
Total Carbohydrate 671.6g	0%
Dietary Fiber 70.8g	0%
Total Sugars 371.5g
Protein 104.6g	0%

Vitamin D 126.0IU	0%
Calcium 429.3mg	0%
Iron 43.5mg	0%
Potassium 3741.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 9.1%

Carbs: 58.7%