Chocolate Chiffon

Oxmoor House
one 10-inch cake


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1 1/2 cups sifted cake flour
2 1/4 cups sugar, divided
2/3 cup sifted cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 3 tablespoons vegetable oil
8 eggs, separated
3/4 cup water
1 teaspoon vanilla extract
1 cup whipping cream
1/4 cup sifted powdered sugar
Chopped walnuts (optional)


Sift together flour, 1 3/4 cups sugar, cocoa, soda, and salt in a large mixing bowl. Make a well in center of dry ingredients; add oil, egg yolks, water, and vanilla. Beat at high speed of electric mixer 5 minutes or until mixture is smooth.

Beat egg whites (at room temperature) in a large mixing bowl at medium speed of electric mixer until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat about 4 minutes at medium speed or until stiff peaks form.

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites. Gently fold the chocolate-yolk mixture into whites.

Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 350° for 1 hour or until cake springs back when lightly touched. Remove from oven; invert pan, and let cool completely before removing cake from pan.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Frost top of cake with whipped cream, and garnish with walnuts, if desired.

Created date

February 2010