Chocolate Chiffon Cake Recipe

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Chocolate Chiffon Cake Recipe

4 ounces sweet chocolate

¾ cup boiling water

1 2/3 cups sifted cake flour

1 ½ cups sugar

2 tablespoons instant coffee

2 teaspoons baking powder

¾ teaspoon salt

7 large egg yolks

½ cup oil

½ teaspoon cream of tartar

7 large egg whites

Preheat the oven to 350 degrees. Use a 10” ungreased tube pan. Melt the chocolate in boiling water over very low heat. Cool. Meanwhile, measure sifted flour, 1 ¼ cups sugar, the instant coffee, baking powder and salt and sift together into a large bowl. Make a well in the center of the dry ingredients and put the egg yolks, oil and the cooled chocolate in the well. Beat until the batter is smooth-about 2 minutes.

Add the cream of tartar to the egg whites and beat until foamy-about 1 minute. Gradually add the remaining ¼ cup sugar, beating well after each addition. Continue beating until very stiff peaks form. With a wire whip or rubber spatula, gradually fold in the chocolate mixture just until blended.

Pour into the ungreased tube pan and bake for 60 to 65 minutes. Invert the cake and cool completely. After completely cooling, loosen the cake and remove from the pan. If desired, split the cake into 3 layers and spread chocolate filling between the layers and over the top. Store the filled cake in the refrigerator.

Source: "Baker's Chocolate and Coconut Favorites", General Foods Kitchens, 1962

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