Description
A light and airy chocolate chiffon cake with a rich chocolate flavor. Perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 5 large eggs, separated
- 1/2 cup cold water
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 325°F. Prepare an ungreased 10-inch tube pan.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.
- Make a well in the center and add oil, egg yolks, water, and vanilla. Mix until smooth.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold egg whites into the batter until fully combined.
- Pour batter into the pan and bake for 55 minutes or until a toothpick comes out clean.
- Invert the pan and let cool completely before removing the cake.
Notes
- Do not grease the tube pan—it helps the cake rise properly.
- For best results, use room-temperature eggs.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg