Chocolate Chiffon Cake with Chocolate Frosting

This grandma-quality recipe could well create the best chocolate chiffon cake you will ever taste, including a rich chocolate glaze and filled chocolate frosting.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 505 Calories

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 2 tablespoons light corn syrup
• 6 egg yolks
• 7 egg whites
• 2 tablespoons cocoa powder
• 6 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream, chilled
• 4 tablespoons butter, diced
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.25 cup white sugar
• 0.25 teaspoon baking soda
• 1.5 cups white sugar, divided
• 0.5 teaspoon cream of tartar
• 0.25 cup cocoa powder
• 0.75 cup water, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.

Step 3

Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.

Step 4

Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.

Step 5

Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.

Step 6

Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.

Step 7

Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.

Step 8

Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.

Step 9

Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.

Step 10

Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.

Step 11

Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.