Chocolate Chiffon Cake with Chocolate Frosting

This chocolate chiffon cake recipe makes the best chocolate chiffon cake you will ever taste, including a rich chocolate glaze and filled chocolate frosting.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 2 hr 5 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

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

Step 3

Make the cake: Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together into a large bowl. Make a well in the center.

Step 4

Whisk egg yolks, water, oil, and vanilla together in a large bowl; pour into the well in the flour mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.

Step 5

Beat egg whites and cream of tartar in a bowl with an electric mixer fitted with a whisk attachment until soft peaks form. Gradually mix in remaining 3/4 cup sugar until well combined. Gently fold in egg white mixture in three portions until just combined.

Step 6

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

Step 7

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

Step 8

Remove the cake from the oven. Invert the 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, then carefully transfer to a cutting board. Use a sharp knife to cut the cake in half horizontally.

Step 9

Make the frosting: Combine sugar, cocoa powder, and vanilla in the chilled metal bowl and whisk to combine. Stir in 2 tablespoons cream. Add remaining cream and beat with the chilled whisk until peaks form.

Step 10

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

Step 11

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