Chocolate Chiffon Cake Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat the oven to 325 F and set aside a 10-cup tube pan (no need to grease).

3. Step 3

   In a large bowl, combine the cocoa powder, boiling water, and espresso powder, if using. Whisk until smooth. Set aside to cool to room temperature.

4. Step 4

   Once cooled, add the egg yolks and brown sugar; whisk to combine.

5. Step 5

   Whisk in the oil, vanilla, baking powder, baking soda, and salt.

6. Step 6

   Sift the cake flour into the bowl and whisk to combine.

7. Step 7

   In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until soft peaks form.

8. Step 8

   With the mixer on medium speed, slowly add the granulated sugar to the egg whites. Once fully added, increase the speed to medium-high and continue whisking until stiff peaks form.

9. Step 9

   In 3 additions, gently fold the meringue into the mixing bowl with the cake batter until combined.

10. Step 10

    Transfer the cake batter to the pan and bake for 50 to 55 minutes, testing for readiness at 45, until the top springs back when touched and a cake tester inserted in the middle comes out with a moist crumb.

11. Step 11

    As soon as your remove from the oven, flip the cake upside down onto the tube pan's feet—see tips if your pan does not have feet. Let rest for about an hour and a half until cooled to room temperature. This process prevents the cake from collapsing.

12. Step 12

    To remove the cake from the pan, gently run a knife around the edge of the pan and the tube—you do not want to tear the cake. Remove the sides, then run a long knife between the bottom of the cake and the pan, and carefully lift the cake off of the pan.

13. Step 13

    Dust the cake with confectioners' sugar and serve slices with lightly sweetened whipped cream or ice cream. The cake will keep tightly wrapped in plastic wrap at room temperature for up to three days.