The chocolate chiffon cake, the American bundt cake, is a light and fluffy dessert, a delicious and fragrant cloud. The recipe is very easy, it contains no butter and with a few ingredients like eggs, sugar, flour, vegetable oil, baking powder, and cream of tartar, we bake a delicious and fragrant cake.
The chocolate chiffon cake, like the lemon chiffon cake, is perfect as a breakfast cake with a cup of good coffee or a snack, or as a birthday cake, covering the surface with chocolate, orange, or lemon glaze.
I recommend using the chiffon cake or Angel cake pan to get a tall and fluffy bundt cake, the one with feet, essential for cooling the cake upside down, and remember not to butter or flour it because it doesn’t need it!
So, if you have the pan and all the ingredients, put 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 Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- 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 Soft Chocolate Chiffon Cake
- 6 eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups sugar
- 7/8 cup water
- 2/3 cup sunflower oil
- 1 packet baking powder
- 1 packet cream of tartar
- as needed powdered sugar (optional)
You Will Need
- Mold
Prepare the Soft Chocolate Chiffon Cake
In a bowl, sift the flour, unsweetened cocoa powder, and baking powder. Add the sugar and mix to combine.
Add the water and oil and mix well, add the egg yolks one at a time and work with a hand whisk until you get a smooth batter.Set aside and in the meantime, start beating the egg whites with an electric mixer. When they start to foam, add the cream of tartar and continue to beat until stiff peaks form.
Then fold them in 2/3 batches into the previously prepared batter, mixing gently with a spatula from the bottom up. Pour into the pan and bake in a preheated static oven for 50 minutes at 338°F (170°C).
After the baking time, remove the chiffon from the oven, flip it 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 release the edges and the bottom.
