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Chocolate Chiffon Cake

SUBMITTED BY: Erma Fox

"Erma Fox of Memphis, Missouri suggests baking this beautifully high, rich sponge cake for a special dessert."
PREP TIME  25 Min
COOK TIME  1 Hr
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup baking cocoa
  • 3/4 cup boiling water
  • 1 3/4 cups cake flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  • ICING:
  • 1/3 cup butter or margarine
  • 2 cups confectioners' sugar
  • 2 (1 ounce) squares unsweetened chocolate, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons hot water
  • Chopped nuts

DIRECTIONS

  1. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan.
  2. For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2007 by Elisabeth
This cake is simple to make. It is light and tender and has a rich chocolate taste. I did not try the icing. I baked it for 60 minutes and it was just done, even though the top did not spring back. Had I cooked it until the top springed back, it would have been overcooked. I will be using this recipe to make my sister's wedding cake.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2007 by FRAGOLINA77
Very soft and lite. I am not good at baking and it came out perfect. It was a bit too sweet but overall very good.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2007 by Kim S
I made this cake for my daughter's 6th birthday. I used organic flour and sugar. I baked it in two round pans for about half the time so I could make a two-layer cake. I gave the cake pans a quick spray of Pam. I knew the egg whites need to climb up the side of the pan, but didn't want risk the cake sticking. The cake came out smoothly from the pans. The middle I filled with a layer of raspberry jam and a layer of chocolate ganache (equal parts bittersweet chocolate and heavy cream melted together and cooled). I also substituted the water in the icing for heavy cream. I kept it in the fridge until party time, so the frosting would stay thick. The cake was fabulous - moist and rich, but not killer-sweet. Everyone at the party ate it quickly with vanilla ice cream. I give it 4 out of 5 starts only because I would have liked it to be a bit more chocolatey - but I'm a dark chocolate lover! Thanks for a great recipe!

2 users found this review helpful


 
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