Introduction

The Double Chocolate Chiffon Cake is a light, airy dessert that satisfyingly combines rich chocolate flavor with a delicate texture. Perfect for special occasions or any time you crave a chocolate treat, this cake is sure to impress your guests with its fluffy crumb and creamy filling.

Several white plates each hold a slice of chocolate cake with one visible layer of dark brown, moist cake surrounding a light brown creamy center. The texture of the cakes looks soft and slightly crumbly, with crumbs scattered on the plates. Two dark brown coffee cups, each on a dark brown saucer, contain light brown espresso with a smooth foam on top. One plate has a silver fork resting on it. The items are arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 large eggs, separated, at room temperature*
1/2 teaspoon cream of tartar
1 1/2 cups (298g) granulated sugar, divided
1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
1/3 cup (28g) Dutch-process cocoa
2 1/2 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup (99g) vegetable oil
2 teaspoons King Arthur Pure Vanilla Extract
3/4 cup (170g) buttermilk, at room temperature
2 cups (454g) heavy cream
6 tablespoons (42g) confectioners’ sugar
1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
1 teaspoon King Arthur Pure Vanilla Extract
Pinch of table salt

Instructions

Step 1: Preheat the oven to 325°F with a rack in the bottom third. Prepare an ungreased 10″ tube or angel food cake pan.
Step 2: In a large bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy. Set aside.
Step 3: In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, cocoa, baking powder, and salt.
Step 4: In a large bowl, beat the oil, reserved egg yolks, and vanilla until pale yellow; use your mixer’s whisk attachment if you have one.
Step 5: Add about one-third of the flour mixture, followed by half the buttermilk, another one-third of the flour, the remaining buttermilk, and the rest of the flour. Whisk until each addition is combined before adding the next. Whisk at medium speed for 2 minutes when finished.
Step 6: Gently fold in the whipped egg whites with a whisk or spatula, mixing just until the batter is combined. Scrape the bowl’s bottom to ensure thorough mixing. Pour the batter into the prepared pan.
Step 7: Bake the cake for 50 minutes without opening the oven. The cake will rise high above the pan then settle back close to the rim as it bakes.
Step 8: Increase the oven temperature to 350°F and bake for 10 more minutes. The cake is done when a gentle touch on the center leaves no mark and you can hear a faint crackling sound.
Step 9: Remove the cake and invert the pan over a long-necked bottle for 30 minutes. Then use a thin spatula to loosen the cake from the pan sides and center tube. Turn it out onto a serving plate to cool completely.
Step 10: For the filling, place heavy cream in a large mixing bowl. Sift confectioners’ sugar and cocoa over the cream. Stir gently, then whip until soft peaks form.
Step 11: Add vanilla and salt, then continue whipping until medium peaks form.
Step 12: Using a large serrated knife, cut a 1″ slice off the cake top and set aside.
Step 13: Slice a tunnel out of the cake’s center, leaving a 1″ wall around the sides and bottom. Reserve the hollowed-out cake pieces for snacking or another use.
Step 14: Fill the tunnel with the whipped cream filling, then replace the top slice. Refrigerate until ready to serve.
Step 15: Before serving, sift confectioners’ sugar or cocoa over the cake. Slice and garnish each piece with extra whipped cream or berries if desired.

Tips & Variations

Use room temperature eggs to help the batter fluff up and rise well.
For extra richness, swap half the vegetable oil with melted butter.
Try folding in mini chocolate chips to the batter before baking for added texture.
To make this cake nut-free, ensure all ingredients and toppings are free of nuts.
Serve with fresh raspberries or strawberries to complement the chocolate flavor.

Storage

Store leftover cake, well wrapped, in the refrigerator for up to two days to keep it fresh. You can freeze the unfilled cake, wrapped tightly, for up to one month; thaw completely and fill just before serving for best results.

How to Serve

The image shows two slices of chocolate cake on white plates, each slice having two layers of dark brown chocolate cake with a lighter brown creamy filling layer in the middle; one slice has a silver fork resting beside it. Next to each plate is a small white cup filled with espresso on a black saucer. The items sit on a black and white patterned tile surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cocoa powder instead of Dutch-process?

Yes, natural cocoa powder can be used, but it may alter the cake’s flavor slightly, making it a bit more acidic and sharp compared to the smoother taste of Dutch-process cocoa.

Do I have to use a tube pan for this cake?

A 10″ tube or angel food pan is best for support and even baking, as this cake is delicate and airy. Using a different pan may affect how it rises and bakes.