Quick & Easy Chocolate Chiffon Cake Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes (+ cooling time)
Difficulty Level: Medium
Servings: 10-12 slices

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Description

This Quick & Easy Chocolate Chiffon Cake is light, fluffy, and rich in chocolate flavor. Unlike traditional butter cakes, chiffon cakes use oil and whipped egg whites for an airy texture. Perfect for birthdays, tea time, or any sweet occasion!

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Ingredients

Dry Ingredients:

• 1 ½ cups (180g) all-purpose flour

• ½ cup (50g) unsweetened cocoa powder

• 1 ½ cups (300g) granulated sugar (divided)

• 2 tsp baking powder

• ½ tsp salt

Wet Ingredients:

• ½ cup (120ml) vegetable oil (or any neutral oil)

• 6 large eggs (separated)

• ½ cup (120ml) cold water

• 2 tsp vanilla extract

• ½ tsp cream of tartar (helps stabilize egg whites)

Optional Toppings:

• Powdered sugar

• Whipped cream

• Chocolate ganache

• Fresh berries

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Instructions

Step 1: Preheat & Prepare

• Preheat oven to 325°F (165°C).

• Do not grease the chiffon cake pan (a 10-inch tube pan works best).

Step 2: Mix Dry Ingredients

• In a large bowl, sift together flour, cocoa powder, 1 cup (200g) sugar, baking powder, and salt.

Step 3: Combine Wet Ingredients

• In another bowl, whisk egg yolks, oil, water, and vanilla until smooth.

• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 4: Whip Egg Whites

• In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy.

• Gradually add the remaining ½ cup (100g) sugar, beating until stiff peaks form.

Step 5: Fold & Combine

• Gently fold ⅓ of the whipped egg whites into the chocolate batter to lighten it.

• Fold in the remaining egg whites carefully to keep the batter airy.

Step 6: Bake

• Pour batter into the ungreased tube pan.

• Bake for 35-40 minutes, or until a toothpick comes out clean.

• Invert the pan immediately after baking (place it upside down on a cooling rack) to prevent collapsing.

Step 7: Cool & Serve

• Let the cake cool completely (about 1-2 hours).

• Run a knife around the edges to release the cake.

• Dust with powdered sugar or top with whipped cream and berries.

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Nutritional Information (Per Serving)

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Tips for Success

✔ Use room-temperature eggs for better volume when whipping.
✔ Do not grease the pan—the cake needs to cling to the sides to rise properly.
✔ Cool upside down to maintain height and texture.
✔ Store in an airtight container for up to 3 days.

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Conclusion

This Quick & Easy Chocolate Chiffon Cake is a delightful dessert that’s light yet rich, fluffy yet moist. Perfect for any occasion, it’s sure to impress with minimal effort!