Chocolate Chiffon Cake

Dolapo Grey

4 years ago

This chocolate chiffon cake is pillowy soft and fluffy, moist, and melts in the mouth. It’s simple to make and it’s so delicious.

INGREDIENTS

Eggs – 7
Cocoa powder – 1/4 cup
Lukewarm water – 3/4 cup or Coffee/Milk
Sugar – 1 & 3/4 cups – divided
Vegetable oil – 1/2 cup
Vanilla – 2 teaspoons
All-purpose flour – 1 & 1/2 cups
Corn flour – 1/4 cup
Baking powder – 1 tablespoon
Baking soda – 1/4 teaspoon
Salt – 1/2 teaspoon

PROCEDURE

Step 1

Preheated your oven to 325 degrees F with the rack in the bottom layer.

Separate 7 large eggs.

Make sure the egg whites are in a clean and dry bowl.

Step 2

In another bowl, add the unsweetened cocoa powder.

Step 3

Add 3/4 cup of lukewarm water, coffee, or milk and mix to combine.

Step 4

Add 1 cup of sugar into the egg yolks and mix until smooth.

Step 5

Add the vegetable oil and vanilla essence and mix to combine.

Step 6

Pour in the cocoa powder mixture and mix until smooth.

Step 7

Sift in the all-purpose flour, cornflour, baking powder, baking soda and salt.

Step 8

Mix to combine and set aside.

Step 9

Add 1/2 teaspoon of lemon juice or cream of tartar into the egg whites. Beat until foamy. Make sure your whisks are clean and dry.

Step 10

Gradually add 3/4 cup of sugar and beat for about 3 to 4 minutes on high speed.

Step 11

You want medium peaks, not stiff peaks.

Step 12

Gradually fold in the egg whites in thirds into the batter.

Step 13

Be careful not to deflate the batter.

Step 14

Line the bottom of a 10-inch pan with baking paper. DO NOT GREASE THE PAN

If you don’t have baking paper. Grease ONLY the BOTTOM part of your pan with some butter making sure it gets to the corners, put a bit of cocoa powder in the pan, rotate then tap out the excess. This is to ensure the cake does not stick to the bottom of the pan.

Step 15

Pour the batter into the pan and bake in the bottom (last rack) of a preheated 325 F degrees oven for 50 to 60 minutes or until a skewer inserted comes out clean.