The Chocolate Chiffon Cake is a soft and incredibly decadent dessert. In this case, the cocoa in the batter gives a delicious chocolate flavor! The result will be a very tall bundt cake without butter, with a very soft and sponge-like texture that melts in your mouth.
Perfect for a snack, breakfast, or to take to school in your kids’ backpack.
You might be interested in these recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.76 (Kcal)
- Carbohydrates 57.10 (g) of which sugars 35.90 (g)
- Proteins 8.69 (g)
- Fat 14.36 (g) of which saturated 3.36 (g)of which unsaturated 10.49 (g)
- Fibers 2.40 (g)
- Sodium 174.48 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CHOCOLATE CHIFFON CAKE INGREDIENTS
- 6 eggs
- 2 cups cups all-purpose flour
- 1/2 cup cups unsweetened cocoa powder
- 1 1/2 cups cups sugar
- 1 packet baking powder
- 1 packet cream of tartar
- 1 pinch salt
- 1/4 cup cups Strega liqueur
- 2/3 cup cups water
- 1/2 cup cups vegetable oil
- to taste powdered sugar (for decorating)
Tools
- 1 Mold
CHOCOLATE CHIFFON CAKE PREPARATION
Beat the egg whites until very stiff with cream of tartar. Beat the yolks with the sugar until you get a light and frothy cream.
Add the other ingredients: liqueur, oil, and water. Mix for a few more seconds and add the sifted flour with baking powder and cocoa. Once you get a homogeneous mixture, gently add the egg whites, folding them in from bottom to top to avoid deflating.
Pour the batter into a chiffon mold without greasing or flouring it. Place the pan on the lower rack of the oven and bake at 300°F (150°C) for 50 minutes, then increase to 330°F (165°C) and leave for another 10 minutes.
Once cooked, perform the toothpick test, remove from the oven and turn it upside down, letting it cool on a bottle neck. In this way, the cake will lose all its moisture and remain soft like a cloud.
Adriana’s Advice
Nothing stops you from covering the cake with a delicious chocolate glaze, transforming it into a majestic chocolatey dessert!
