Traditional Chocolate Chiffon Cake with Chocolate Glaze
Submitted by sternfish
Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.
YIELD
16 SERVINGS.PREP
25 minCOOK
65 minREADY
90 minThis traditional chiffon cake technique whips 7 egg whites to stiff peaks for that signature light, airy texture that’s almost like angel food cake but richer.
Cocoa powder dissolved in boiling water creates deep chocolate flavor throughout the batter. Vegetable oil keeps the crumb tender and moist.
The separated egg yolks fold into the dry ingredients before carefully combining with the whipped whites using a gentle folding motion.
A silky chocolate glaze made from melted chocolate chips, butter, and corn syrup drapes over the cooled cake for a bakery-worthy finish.
Pro Tips
- Use cake flour for the lightest, most tender texture
- Beat egg whites just to stiff peaks, not dry and grainy
- Fold batter gently to keep all those air bubbles intact
- Invert the pan immediately after baking to prevent collapsing
- Cool completely upside down for at least 90 minutes before removing
Ingredients
Directions
Move oven rack to lowest position.
Heat oven to 325℉ (160℃).
Stir cocoa and boiling water until smooth, cool 20 minutes.
Mix flour, sugar, baking soda and salt in bowl.
Make a well and add, in this order: oil, egg yolks, cocoa mixture and vanilla.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form.
Pour egg yolk mixture gradually over egg white mixture, folding gently with rubber spatula just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake 60 to 65 minutes or until top springs back when touched lightly.
Invert pan on heatproof funnel or bottle immediately until cake is completely cool.
Remove from pan.
Prepare Chocolate Glaze, spread over top of cake.
CHOCOLATE GLAZE:
Heat all ingredients over low heat, stirring constantly, until chocolate is melted; cool slightly.
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