Do you know those cakes that make everyone say “Wow!” as soon as you bring them to the table? This cocoa chiffon cake with vanilla frosting and strawberries is exactly that: tall, soft, light as a cloud with a fresh and tasty filling that conquers at the first bite. It’s perfect for celebrating a birthday, but also for indulging yourself on a special day. The base is one of the most loved cakes in America, the chiffon cake, which combines the softness of sponge cake with the lightness of angel food cake. I will explain step by step how to make it, with all my tips for a bakery-worthy result, even at home!
Inspired by Zampine in cucina
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/4 cups Sugar
- 6 Eggs (large)
- 1/3 cup Unsweetened Cocoa Powder
- 2 cups All-Purpose Flour
- 3/4 cup Water
- 1/2 cup Sunflower Oil
- 1 packet Baking Powder
- 1 tsp Cream of Tartar
- 2/3 cup Mascarpone
- 1 2/3 cups Vegetable Cream
- 1 cup Powdered Sugar
- Vanilla Essence
- 1 1/3 lbs Strawberries (for filling 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 get a firm consistency. This step is crucial: the cream of tartar stabilizes the egg whites and helps the cake rise.
– In a large bowl (or stand mixer), sift flour, cocoa, and baking powder. Add the sugar, then the yolks, water, and oil. Mix until smooth.
– Gently fold the whipped egg whites into the mixture with upward movements. Do this step slowly to avoid deflating the batter.
– Pour into the chiffon cake pan 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 pan and let it cool completely upside down before unmolding it (crucial to prevent it from collapsing!).– Whip cream, mascarpone, powdered sugar, and vanilla together until you get a firm but not too stiff cream. Be careful not to overwhip: it may become grainy.
– Wash the strawberries keeping the stem so they absorb less water. Dry them well. Keep some whole for decoration, and cut the others into pieces.
– Mix ¾ of the frosting with the cut strawberries. Leave the rest white for the external decoration.– Cut the chiffon cake into 3 equal disks.
– Fill each layer with the strawberry frosting, leaving the edges slightly bare, then fill the edge 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 pan, you can use a bundt pan with a removable bottom, but don’t grease it!
The frosting should be made right 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 vegetable 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 of 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 party.
Can vegetable cream be replaced?
Yes, but vegetable cream is more stable and holds its shape better.
Can I freeze it?
You can freeze only the base without the 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 amaze your loved ones with a homemade dessert. Its soft 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!
