Mom's Chocolate Chiffon Cake

Fluffy, airy, and irresistibly rich, Mom's Chocolate Chiffon Cake is a stunning centerpiece for any dessert table. This retro classic combines the lightness of chiffon with the deep, decadent flavors of cocoa, creating a perfectly balanced treat. Made with pantry staples like cake flour, unsweetened cocoa powder, and a touch of cream of tartar for stability, this cake achieves its signature airy texture by carefully folding stiffly beaten egg whites into a luscious chocolate batter. Baked in an ungreased tube pan for perfect rise and cooled upside-down for extra height, this delicacy is as much a feast for the eyes as it is for the taste buds. Serve with a dusting of powdered sugar for a simple, elegant finish or pair with whipped cream and berries for added indulgence. Perfect for birthdays, celebrations, or just because, this timeless recipe will transport you back to cozy family gatherings and cherished memories.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 cups Cake flour
• 1.75 cups Granulated sugar
• 0.75 cups Unsweetened cocoa powder
• 1 tablespoon Baking powder
• 0.5 teaspoons Salt
• 7 Large eggs, separated
• 0.5 cups Vegetable oil
• 0.75 cups Water
• 2 teaspoons Vanilla extract
• 0.5 teaspoons Cream of tartar
• 0.25 cups Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 325°F (165°C). Have an ungreased 10-inch tube pan ready.

Step 2

In a large bowl, sift together the cake flour, granulated sugar (reserving 1/4 cup for later), cocoa powder, baking powder, and salt.

Step 3

Make a well in the center of the dry ingredients, and add the egg yolks, vegetable oil, water, and vanilla extract. Whisk until smooth and fully combined.

Step 4

In a separate large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until foamy.

Step 5

Gradually add the reserved 1/4 cup of granulated sugar to the egg whites while continuing to beat. Increase the speed to high and beat until stiff peaks form.

Step 6

Gently fold the egg whites into the chocolate batter in three additions. Use a spatula and carefully fold to maintain the airiness of the mixture.

Step 7

Transfer the batter into the ungreased tube pan. Use a knife to gently run through the batter to remove air bubbles.

Step 8

Bake for 55-60 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.

Step 9

Immediately invert the pan onto a bottle or heatproof funnel and let the cake cool completely in the pan upside-down, about 1-2 hours.

Step 10

Once cooled, run a knife around the edges of the pan to release the cake. Carefully transfer the cake onto a serving plate.

Step 11

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

Nutrition Facts

Serving size	(1478.5g)

Amount per serving	% Daily Value*
Calories	4235.4

Total Fat 165.6g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 67.2g
Cholesterol 1302mg	0%
Sodium 3035.9mg	0%
Total Carbohydrate 693.8g	0%
Dietary Fiber 71.0g	0%
Total Sugars 388.0g
Protein 104.1g	0%

Vitamin D 287IU	0%
Calcium 459.9mg	0%
Iron 37.9mg	0%
Potassium 3730.3mg	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: 31.8%

Protein: 8.9%

Carbs: 59.3%