Chocolate chiffon cake

Recipe from: 1 August 2013
chocolate recipes baking

Ingredients 12
Servings 4
Minutes 00:20


Serving Change
  • 6
    egg whites
  • 1.5
    cream of tartar
  • 7.5
    baking powder
  • 180
  • 180
    boiling water
  • 15
    vanilla essence
  • 180
    cake flour
  • 300
    castor sugar
  • 45
    cocoa powder
  • 15
    baking powder
  • Pinch of salt
  • 6
    egg yolks


Preheat oven to 190ºC.

Beat egg whites until foamy then add cream of tartar and baking powder and beat until stiff peaks form.

In the mean time sift together dry ingredients and add egg yolks.

Gently add wet ingredients in jug and mix well.

Take a spoonful of egg white and add to the chocolate batter.

Gently fold in before adding the rest of the whites.

Pour into greased large (deep) cake tin or divide between two smaller tins.

Bake for 55 minutes covering with foil (matte side facing up) about halfway through the cooking time.

Allow to cool before removing from the tin.

Serve dusted with icing sugar or cocoa or cover in ganache.

Dark Chocolate Ganache:

Heat cream in the microwave until just below boiling point.

Add chocolate to the cream and allow to stand for 2 minutes.

Stir well until all the chocolate has melted.

Allow to set for about 1 hour in the fridge before spreading over the cake.

Allow to set before serving (if you can avoid temptation for  that long)

Recipe reprinted with permission of RumTumTigger. To see more recipes, click here.


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