The chocolate chiffon cake, the American bundt cake, is a light and fluffy dessert, a delicious and fragrant cloud. The recipe is very easy, contains no butter and requires just a few ingredients like eggs, sugar, flour, seed oil, baking powder, and cream of tartar to bake a tasty and fragrant dessert.
The chocolate chiffon cake, like the lemon chiffon cake, is perfect for breakfast with a good cup of coffee, or as an afternoon snack, or even as a birthday cake by covering the surface with chocolate, orange, or lemon glaze.
I recommend using a chiffon cake or Angel cake pan for a tall and fluffy bundt cake, the one with the little feet, which is essential for cooling the cake upside down. Remember not to butter or flour it because it doesn’t need it!
So, if you have the pan and all the ingredients, tie on your apron and let’s prepare this wonderful tall and fluffy bundt cake together!
See you soon, Susy.
Also try:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Energy 435.57 (Kcal)
- Carbohydrates 62.14 (g) of which sugars 36.02 (g)
- Proteins 9.28 (g)
- Fat 19.89 (g) of which saturated 3.59 (g)of which unsaturated 15.37 (g)
- Fibers 2.99 (g)
- Sodium 55.08 (mg)
Indicative values for a portion of 132 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
Ingredients for the Soft Chocolate Chiffon Cake
- 6 eggs
- 2 cups cups all-purpose flour
- 1/2 cup cup unsweetened cocoa powder
- 1 1/3 cups cups sugar
- 3/4 cup plus 1 tbsp cup water
- 1/2 cup plus 1 tbsp cup sunflower oil
- 1 packet baking powder
- 1 packet cream of tartar
- to taste powdered sugar (optional)
You’ll Need
- Pan
Prepare the Soft Chocolate Chiffon Cake
In a bowl, sift the flour, unsweetened cocoa powder, and baking powder. Add the sugar and mix them together.
Incorporate the water and seed oil and mix well, add the egg yolks one at a time and work with a hand whisk until you get a homogeneous batter.Set aside and meanwhile start beating the egg whites with an electric whisk. When they start forming the classic white foam, add the cream of tartar and continue to beat them until stiff peaks form.
Then incorporate them in 2/3 additions into the previously prepared batter, mixing slowly with a spatula from bottom to top. Pour into the pan and bake in a preheated static oven for one hour at 338°F.
After the baking time, remove the chiffon from the oven, turn it upside down with the pan for about 2/3 hours, and once cool, if it hasn’t detached itself from the pan, use a thin-bladed knife to detach the edges and the bottom.
