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Chocolate chiffon cake is a light and spongy cake. Goes well with a heavy chocolate ganaché coating.

Prep time:
Cook time:
Servings: 16


Cost per serving $0.22 view details


  1. Line bottom only of 8-inch cake pan with parchment paper cut to fit. Or, alternatively, have 10-inch tube pan ready.
  2. In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.
  3. In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.
  4. Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.
  5. Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.
  6. Bake in 350°F oven for 40 minutes or until tester inserted in center comes out clean.
  7. Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove parchment paper.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 39g
Recipe makes 16 servings
Calories 127  
Calories from Fat 48 38%
Total Fat 5.4g 7%
Saturated Fat 0.65g 3%
Trans Fat 0.01g  
Cholesterol 26mg 9%
Sodium 318mg 13%
Potassium 33mg 1%
Total Carbs 17.94g 5%
Dietary Fiber 0.4g 1%
Sugars 8.43g 6%
Protein 1.97g 3%



  • ShaleeDP
    July 21, 2015
    This is nice. I will used this recipe to make one.
    • judee
      February 18, 2014
      I haven't made a chiffon cake in years. This one looks and sounds delicious ..
      1 reply
      • Robyn Savoie
        February 20, 2014
        It was Valentine's Day and I had a taste for it myself. Made it and decided to post it. :)

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