Do you know those cakes that make you exclaim “Wow!” as soon as you bring them to the table? This cocoa chiffon cake with vanilla frosting and strawberries is exactly that: tall, fluffy, light as a cloud, and with a fresh and delicious filling that wins you over at the first taste. It is perfect for celebrating a birthday, but also for pampering yourself on a special day. The base is one of the most beloved cakes in America, the chiffon cake, which combines the softness of sponge cake with the lightness of an angel cake. I’ll guide you step by step on how to make it, with all my tips for a professional bakery result, even at home!
Inspired by Zampine in cucina
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Spring, Summer
Ingredients
- 1 1/4 cups Sugar
- 6 Eggs (large)
- 1/4 cup Unsweetened cocoa powder
- 2 cups All-purpose flour
- 3/4 cup Water
- 1/2 cup Sunflower oil
- 1 packet Baking powder
- 2 tsp Cream of tartar
- 2/3 cup Mascarpone
- 2 cups Non-dairy cream
- 1 cup Powdered sugar
- Vanilla essence
- 1 1/3 lbs Strawberries (for inside and decoration)
- Dark chocolate (melted)
- White chocolate (melted)
Detailed Procedure
– Separate the egg whites from the yolks.
– Whip the egg whites until stiff. As soon as they start to foam, add the cream of tartar and continue until you obtain a firm consistency. This step is crucial: the cream of tartar stabilizes the egg whites and helps the cake rise in height.
– In a large bowl (or in the stand mixer), sift together flour, cocoa, and baking powder. Add the sugar, then the egg yolks, water, and oil. Mix until you have a smooth batter.
– Gently fold the whipped egg whites into the batter with movements from bottom to top. This step must be done slowly to avoid deflating the batter.
– Pour into the chiffon cake mold without greasing it (this way, the cake will cling to the sides and rise more).
– Bake in a fan oven at 320°F for 45 minutes, then increase to 355°F for another 5-7 minutes. If using a static oven, bake at 320°F for 50 minutes and finish at 350°F for 10 minutes.
– Once baked, immediately invert the cake in the mold and let it cool completely upside down before removing it (essential to prevent deflating!).– Whip together cream, mascarpone, powdered sugar, and vanilla until you get a firm cream but not too stiff. Be careful not to overwhip: you risk getting a grainy texture.
– Wash the strawberries keeping the stems, so they absorb less water. Dry them well. Keep some whole for decoration, and cut the others into pieces.
– Combine ¾ of the frosting with the cut strawberries. Leave the rest plain for the outer decoration.– Cut the chiffon cake into 3 equal layers.
– Fill each layer with the strawberry frosting, leaving the edges slightly empty, then fill the border with the white frosting using a piping bag. (see photo)
– Decorate with whole strawberries and melted chocolate as desired.
Useful Tips
If you don’t have a chiffon cake mold, you can use a bundt pan with a removable bottom, but do not grease it!
The frosting should be made just before using it: if you prepare it in advance, keep it in the fridge and soften it with a spatula before using.
You can use fresh cream, but non-dairy cream is more stable and holds its shape better.
Notes
Mascarpone gives a smoother and less acidic cream compared to Philadelphia.
For a more intense flavor, you can add a few drops of almond extract to the frosting.
Strawberries can be replaced with fresh berries or raspberries.
Variations
Without cocoa: omit the cocoa and add 1 teaspoon of vanilla extract to the base.
Chocolate filling: replace half the cream with chocolate ganache.
Rustic decoration: decorate with nuts, edible flower petals, or just powdered sugar.
FAQ – Cocoa Chiffon Cake with Vanilla Frosting and Strawberries
Can I prepare it the day before?
Yes, I recommend preparing the base the day before and filling it on the day of the celebration.
Can non-dairy cream be replaced?
Yes, but non-dairy cream is more stable and withstands whipping better.
Can I freeze it?
You can freeze only the base without filling. The cream should be made fresh.
This cocoa chiffon cake with vanilla frosting and strawberries is an elegant and light cake, perfect for special occasions but also to impress your loved ones with a homemade dessert. Its fluffy texture and fresh cream make it irresistible at the first bite. Try it yourself, and let me know how it turned out… maybe with a photo of your creation!
