Description
This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.
Ingredients
- 2 cups cake flour
- 1 ½ cups white sugar, divided
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 egg yolks
- ¾ cup water, at room temperature
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 7 egg whites
- ½ teaspoon cream of tartar
- ¼ cup white sugar
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 6 ounces semisweet chocolate, chopped
- 4 tablespoons butter, diced
- 2 tablespoons light corn syrup
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Sift cake flour
- 3/4 cup sugar
- cocoa powder
- baking powder
- salt
- and baking soda together in a large bowl.
- Whisk together egg yolks
- water
- oil
- and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth
- scraping down the sides of the bowl if necessary.
- Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions
- until just combined.
- Pour batter into an ungreased 10-inch
- 2-part tube pan and smooth the top.
- Bake in the preheated oven until a skewer inserted in the center comes out clean
- 55 to 60 minutes.
- Meanwhile
- place a metal bowl and wire whisk in the freezer for at least 15 minutes.
- Remove cake from the oven. Invert pan onto an upside-down mug to cool completely
- about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
- Combine sugar
- cocoa powder
- and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
- Bring a saucepan of water to a boil. Combine chocolate
- butter
- and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted
- about 3 minutes. Remove glaze from heat and let cool slightly.
- Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 2 hrs 45 mins
Servings: 12