Chocolate Chiffon Cake Recipe

Indulge in Decadence with a Moist Chocolate Chiffon Cake this Christmas!

Chocolate Chiffon Cake Recipe

Welcome to The Indian Claypot! Today, we are excited to share with you a delicious and indulgent recipe for a chocolate chiffon cake. This recipe is a delightful twist on the classic chiffon cake, combining the rich flavors of chocolate with a light and airy texture. Perfect for any special occasion or when you simply want to treat yourself to something sweet, this chocolate chiffon cake is sure to impress. So, let's dive into the details of this delectable recipe and learn how to make it step by step.

What Is Chocolate Chiffon Cake?

  • The Chocolate Chiffon Cake is a classic, light and airy cake that is made with a combination of rich chocolate flavor and delicate texture. This recipe combines the decadence of cocoa powder with the lightness of egg whites to create a moist and fluffy cake.
  • The addition of coffee and vanilla essence adds depth of flavor, while the chocolate glaze and mocha filling provide the perfect finishing touches. This delightful cake is perfect for any special occasion and will surely impress all chocolate lovers.

Why You'll Love Chocolate Chiffon Cake?

  • Light and airy texture: The chiffon cake has a delicate and fluffy texture, making it a delightful treat to enjoy with a cup of coffee or tea.
  • Healthier option: With the use of egg whites and less oil, this cake is a healthier alternative to traditional cakes, making it a guilt-free indulgence.
  • Rich chocolate flavor: The addition of unsweetened cocoa powder and a chocolate glaze gives this cake a rich and decadent chocolate flavor that will satisfy any chocolate lover's cravings.
  • Good for heart health: Cocoa powder is rich in antioxidants and has been linked to numerous health benefits, including improved heart health and lower risk of disease.
  • Boosts mood and energy: The cocoa in chocolate can help improve mood and increase energy levels, making this cake a perfect pick-me-up treat.
  • Impressive presentation: The layered cake with mocha filling and chocolate glaze not only tastes amazing but also looks impressive, making it a great dessert for special occasions or gatherings.

So, if you're looking for a delicious and healthier chocolate cake option with a light and airy texture, then this chocolate chiffon cake recipe is definitely worth trying out!

Ingredients for Chocolate Chiffon Cake Recipe

  • Cake Flour: Sifted cake flour creates a light and airy texture in the cake, making it soft and tender.
  • White Sugar: White sugar provides sweetness to the cake and also helps in giving the cake a light and fluffy texture.
  • Egg Whites and Egg Yolks: The egg whites provide structure and stability to the cake, while the egg yolks add richness and help in binding the ingredients together.
  • Unsweetened Cocoa Powder: Adds a rich chocolate flavor and color to the cake.
  • Baking Powder and Baking Soda: These leavening agents help the cake rise and achieve a light and fluffy texture.
  • Flavorless Oil: Adds moisture to the cake and keeps it tender.

How To Make Chocolate Chiffon Cake Recipe?

Creating a delicious chocolate chiffon cake requires a few key steps to ensure a flavorful experience. Here's a brief outline of the steps:

  • Preheat the oven to the right temperature and ensure that the eggs are at room temperature for best results.
  • Sift the dry ingredients together and mix the wet ingredients separately before combining them to create a smooth batter.
  • Beat the egg whites to the right consistency and gently fold them into the batter to maintain the cake's light and airy texture.
  • Carefully bake the cake and follow the cooling process to ensure it retains its shape.
  • Prepare the mocha filling cream and chocolate glaze to complement the cake's flavors and textures.

Following these steps will help you create a delicious chocolate chiffon cake that is sure to impress your friends and family.

Serving Suggestions for Chocolate Chiffon Cake Recipe

  • Pairing with Coffee: This chocolate chiffon cake goes perfectly with a cup of hot coffee or a refreshing iced coffee. The rich and decadent flavors of the cake complement the bitterness of the coffee for a delightful combination.
  • Fruit Garnish: Serve the chocolate chiffon cake with a side of fresh berries or a fruit salad. The tartness of the fruits will balance out the sweetness of the cake, creating a harmonious blend of flavors.
  • Whipped Cream: Add a dollop of whipped cream on the side of the cake for an extra touch of indulgence. The light and airy texture of the cream pairs well with the moist and fluffy cake.
  • Ice Cream: For a truly decadent treat, serve the chocolate chiffon cake with a scoop of vanilla or coffee ice cream. The creamy, cold ice cream contrasts beautifully with the warm, soft cake.
  • Chocolate Sauce: Drizzle some warm chocolate sauce on the plate before placing the cake for an added touch of sweetness. The sauce will enhance the chocolate flavor of the cake and create a visually appealing presentation.
  • Garnish with Nuts: Sprinkle crushed nuts, such as almonds or hazelnuts, on top of the cake for a nutty crunch. The nuts add an extra layer of texture and flavor to the cake, making it even more satisfying.

Tips for Making Chocolate Chiffon Cake Recipe

  • Preparation Duration: Make sure to set aside enough time for the preparation process, as this recipe involves multiple steps such as separating the eggs, mixing different components, and baking the cake. It’s crucial to have all the ingredients ready beforehand to streamline the process.
  • Cooking Techniques: When making the chiffon cake batter, be gentle when folding in the whipped egg whites to maintain the light and airy texture of the cake. Additionally, ensure that the tube pan is ungreased before pouring the batter to help the cake rise and hold its shape.
  • Importance of Garnishing: Garnishing the chocolate chiffon cake with the mocha filling and chocolate glaze not only adds flavor but also enhances the overall presentation of the dessert. Take your time to create beautiful swirls with the mocha filling on top of the cake for an impressive finish.

Remember to keep these tips in mind to create a perfect chocolate chiffon cake that is bound to impress your family and friends.

Variations for Chocolate Chiffon Cake Recipe

  • Fruit Infused: Add a twist to your chocolate chiffon cake by incorporating different fruits such as strawberries, raspberries, or even orange zest into the batter. This will give your cake a refreshing and fruity flavor.
  • Nutty Delight: For those who love a bit of crunch, consider adding chopped nuts like almonds, walnuts, or pecans to the batter. This will add a delightful texture and nutty flavor to the cake.
  • Spiced Up: Experiment with adding warm spices like cinnamon, nutmeg, or even a hint of cayenne pepper to the chocolate chiffon cake batter. This will give your cake a unique and spicy kick.
  • Citrus Burst: Enhance the flavor of your chocolate chiffon cake by adding a splash of citrus, such as lemon or orange juice and zest. The citrusy touch will brighten up the chocolate flavor and add a tangy twist to the cake.
  • Boozy Indulgence: For a more grown-up version of the chocolate chiffon cake, consider adding a splash of your favorite liqueur or spirit, such as rum, brandy, or even coffee liqueur. This will give the cake a rich and indulgent flavor.
  • Decadent Frosting: Instead of the mocha filling and chocolate glaze, experiment with different frostings such as a creamy chocolate ganache, a fluffy whipped cream, or a rich cream cheese frosting. This will give your chocolate chiffon cake a different look and taste, making it versatile for any occasion.

How to Store Chocolate Chiffon Cake Recipe

  • Storing the Cake: To maintain the freshness and moisture of the chocolate chiffon cake, it is best to store it in the refrigerator. Use an airtight container or cover the cake with plastic wrap to prevent it from drying out.
  • Preserving the Chocolate Glaze: If you have leftover chocolate glaze, store it in a sealed container in the refrigerator. Make sure to reheat it gently before using it again.
  • Keeping the Mocha Filling Cream Fresh: The mocha filling cream should be stored in the refrigerator in an airtight container to prevent it from spoiling. It's best to consume it within 4 days for the best taste and texture.
  • Ensuring the Quality of the Ingredients: For the best results, store the cake flour, unsweetened cocoa powder, and other dry ingredients in a cool, dry place away from direct sunlight. This will help maintain their freshness and prevent them from clumping.
  • Preserving the Flavorless Oil: Store the flavorless oil in a cool, dark place, and tightly seal the bottle to prevent it from going rancid. Check the expiration date and use it before it goes bad.
  • Storing the Semi-Sweet Chocolate: To maintain the quality and flavor of the semi-sweet chocolate, store it in a cool, dry place, away from heat and sunlight. Make sure it's properly sealed to prevent it from absorbing any unwanted odors.

By following these storage tips, you can ensure that your chocolate chiffon cake stays fresh and delicious for as long as possible.

Frequently Asked Questions (FAQs)

Can I use a different type of flour for the Chocolate Chiffon Cake?

  • Yes, you can use all-purpose flour as a substitute for cake flour in this recipe. However, the texture of the cake might be slightly different.

What can I use instead of instant coffee for the cake?

  • If you don't have instant coffee, you can use brewed coffee at room temperature as a substitute. Just make sure it's not hot when you add it to the batter.

Can I make the Chocolate Glaze ahead of time?

  • Yes, you can make the chocolate glaze ahead of time and store it in the refrigerator. Just reheat it slightly before pouring it over the cake.

How can I adjust the sweetness of the Mocha Filling Cream?

  • If you prefer a sweeter filling, you can add more powdered sugar according to your taste. Just remember to adjust the amount of cocoa powder and coffee accordingly.

What should I do if I don't have a tube pan?

  • If you don't have a tube pan, you can use a regular round cake pan. Just make sure to grease it before pouring the batter in.

How long can the Chocolate Chiffon Cake be stored in the refrigerator?

  • The cake can be stored in the refrigerator for about 4 days. Make sure to cover it tightly to prevent it from drying out.

You may also like my other Christmas Cakes posts and recipes like Eggless Hot Cross Buns, Eggless Donut Recipe, Eggless Chocolate Cake Recipe, Eggless Ragi Chocolate Cake, Eggless Rava Cake, Eggless Banana Chocolate Cake, Eggless Strawberry Sauce Cake, Eggless Chocolate Cupcakes, Eggless Strawberry Cake, Eggless Apple Cake, Eggless Carrot Cake, Microwave Chocolate Mug Cakes, Eggless Orange Cake, Eggless Chocolate Marble Cake, Strawberry Streusel Coffee Cake, Christmas Plum Cake, Green Apple Streusel Cake, Meringue Cookies, Strawberry Fruit Fool, Red Velvet Cupcakes with Cream Cheese .

Chocolate Chiffon Cake 2016-12-09 05:56:54

Recipe Card

Chocolate Chiffon Cake

Serves 10
Prep Time: 00:30
Cook Time: 00:55
Total Time: 01:25


For Chocolate Chiffon Cake:

  • 200g (2 cups) sifted cake flour
  • 300g (1&1/2 cups) white sugar
  • 7 egg whites
  • 6 egg yolks
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup any flavorless oil
  • 3/4 cup, at room temperature instant coffee or water
  • 1 &1/2 tsp vanilla essence

For Chocolate Glaze:

  • 3 ounces (90 grams) semi sweet chocolate
  • 2 tbsp (30g) butter
  • 1 tbsp light corn syrup

For Mocha Filling:

  • 3 to 4 tbsp powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla essence
  • 1 tsp instant coffee powder
  • 1 cup (240 ml) cold heavy whipping cream



  • Preheat the oven to 325 degrees F (165 degrees C).
  • Separate the eggs while they are still cold. Then place the egg yolks in one bowl and the whites (along with one extra egg white) in another bowl. Cover and bring them to room temperature.
  • Meanwhile, in a small bowl, mix 1&1/2 tsp of instant coffee powder with hot water and set aside to room temperature.

How to make Chocolate Chiffon Cake:

  • In a wide bowl sift the flour with cocoa powder, 3/4 cup (150g) sugar, baking powder, baking soda and salt.
  • In a separate bowl whisk together the egg yolks, oil, coffee and vanilla essence.
  • Make a well in the center of the flour mixture and add the wet mixture, whisk until smooth.
  • In the bowl of the electric mixer, with the whisk attachment, beat the egg whites until soft peaks form.
  • Gradually add the remaining 150g of sugar (one tbsp at once) beat continuously until stiff peaks form (in high speed). Switch off the electric mixer.
  • With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended.
  • Pour this batter into the UNGREASED 10-inch TUBE PAN and run a metal knife through the batter to get rid of any air bubbles.
  • Bake in the preheated oven for 55 to 60 mins or until a wooden skewer inserted into the center of the cake comes out clean.
  • Immediately after removing the cake from the oven, invert (turn upside down) the tube pan on a plate or a flat surface of the cup as to suspend the cake from the counter.
  • Let the cake cool completely before removing from the pan (about one hour).
  • To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core.
  • Invert onto a greased wire rack and cake should fall right out. With a sharp knife cut the cake in half horizontally.
  • Place the bottom layer on the serving plate and spread with mocha filling cream and gently place the top layer on the filling.
  • Then pour the chocolate glaze over the top of the cake letting it flow down the sides.
  • Then place the mocha filling in a piping bag and pipe lovely swirls on the top of the cake. Cover and store this chocolate chiffon cake in the refrigerator for about 4 days.

How to make Mocha Filling Cream:

  • Place the mixing bowl and wire whisk in the freezer for about 15 to 30 mins.
  • After it cools, place all the ingredients minus the whipping cream, in the bowl.
  • Add 2 tbsp of cream and mix well.
  • Then add the rest of the cream and beat until stiff peaks form.

How to make Chocolate Glaze:

  • Melt the chocolate, butter and corn syrup in a stainless steel bowl placed over a saucepan of simmering water, stir well.
  • When it becomes liquid, remove from the heat and let it cool slightly.

By Santhi Therese
The Indian Claypot

You may also like my other Christmas Cakes posts and recipes like Eggless Hot Cross Buns Recipe, Eggless Donuts Recipe, Eggless Chocolate Cake Recipe, Ragi Cake, Eggless Rava Cake, Eggless Banana Chocolate Cake, Strawberry Sauce Cake, Eggless Chocolate Cupcakes, Strawberry Cake Eggless, Eggless Apple Cake, Eggless Carrot Cake, Microwave Mug Cake Recipe, Orange Cake Eggless, Marble Cake Eggless, Strawberry Streusel Coffee Cake, Christmas Plum Cake, German Apple Cake Streusel, Almond Meringue Cookies, Recipe for Strawberry Fool, Red Velvet Cheesecake Cupcakes .

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