chocolate chiffon cake

This cake is a versatile cake, although there are tastier or more chocolate-y tasting cakes, this one is not heavy and is one of the only homemade cakes I’ve made that has the light texture that cake mix cakes have, without the crumbly mouthfeel. I use it as a cake shell for bombe cakes, as it is sturdy and flexible, but tastes better than genoise. It will shrink away from the pan in a round cake pan, but bakes well in a half sheet on a silpat. You can then cut rounds out of the flat sheet cake if you want a round layer cake. It also bakes fairly well as cupcakes.


  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 3/4 cup flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1/4 cup corn or vegetable oil
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 1/4 teaspoon cream of tartar


  1. Combine cocoa powder and boiling water. Set aside.
  2. In a large mixing bowl, combine flour, sugar, baking soda and salt.
  3. In a measuring cup, combine egg yolks,vanilla and oil.
  4. Whip egg whites and cream of tartar til soft peaks form. Set aside.
  5. Add cocoa mixture into flour along with egg yolk mixture. Combine with a whisk to form a smooth paste.
  6. Fold in egg whites carefully, then put mixture into prepared pan.
  7. Bake at 300 degrees for about 20 minutes.

Makes one half-sheet pan of cake.

Source: Mousseline

recipes/chocolate_chiffon_cake.txt · Last modified: 2008/05/17 12:38 by Mousseline
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