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Double Chocolate Chiffon Cake Recipe

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★★★★★

4.8 from 65 reviews

This Double Chocolate Chiffon Cake is a light and airy dessert combining rich chocolate flavor with a delicate, fluffy texture. The chiffon cake is baked to perfection, then filled with a smooth, whipped chocolate cream filling, making it a decadent choice for special occasions or a luxurious treat.

Ingredients

Scale

Cake Batter

  • 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 powder
  • 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

Filling

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F, placing a rack in the bottom third. Have ready an ungreased 10-inch tube or angel food cake pan.
  2. Whip Egg Whites: In a large bowl, beat the egg whites with cream of tartar until foamy. Gradually add 1/2 cup (99g) sugar and beat until stiff, glossy peaks form. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the remaining 1 cup (198g) sugar, flour, cocoa, baking powder, and salt until well combined.
  4. Combine Wet Ingredients: In a large bowl, beat the vegetable oil, reserved egg yolks, and vanilla extract until pale yellow, using a whisk attachment if available.
  5. Alternate Mixing Dry and Wet: Add flour mixture in thirds to the wet mixture, interspersed with buttermilk in halves (flour-third, half buttermilk, flour-third, remaining buttermilk, then remaining flour). Whisk at medium speed for 2 minutes after mixing all.
  6. Fold in Egg Whites: Gently fold the whipped egg whites into the batter with a spatula or whisk, incorporating fully but without deflating the mixture. Scrape the bowl bottom to ensure full incorporation. Pour batter into prepared pan.
  7. Bake Initial Phase: Bake for 50 minutes without opening the oven. The cake will rise above the pan and then settle slightly as it continues to bake.
  8. Increase Temperature and Finish Baking: Raise oven temperature to 350°F and bake for an additional 10 minutes. The center should spring back gently without leaving an imprint and may produce a faint crackling sound.
  9. Cool Upside Down: Remove from oven and invert the pan over the neck of a wine or long-necked bottle for 30 minutes to cool and maintain structure.
  10. Release Cake: Use a thin flexible spatula to free the cake from the pan sides and center tube. Turn the cake out onto a serving plate and cool completely.
  11. Prepare Filling: In a large bowl or stand mixer, combine heavy cream, sifted confectioners’ sugar, and cocoa. Stir to combine, then whip to soft peaks.
  12. Flavor Filling: Add vanilla extract and a pinch of salt, then continue whipping until medium peaks form.
  13. Cut Cake Top: Using a large serrated knife, cut a 1-inch slice off the top of the baked cake and set aside.
  14. Hollow Cake Center: Cut a tunnel out of the cake center, leaving a 1-inch wall around sides and bottom. Reserve the removed cake pieces for another use or snack.
  15. Fill the Cake: Fill the hollow tunnel with the whipped chocolate cream filling, then place the reserved top back onto the cake. Refrigerate until ready to serve.
  16. Serve: Just before serving, dust the cake with confectioners’ sugar or cocoa powder. Slice and optionally garnish each slice with a spoonful of whipped cream or fresh berries.
  17. Storage: Store leftover cake covered in the refrigerator for up to two days. Freeze unfilled cake well wrapped for up to one month; thaw and fill before serving.

Notes

  • Eggs should be at room temperature for better volume in the chiffon cake.
  • The cake pan should be ungreased to allow the batter to climb and rise properly.
  • Be gentle when folding the egg whites into the batter to maintain the airy texture of the chiffon.
  • The cake is inverted while cooling to prevent it from collapsing.
  • Hollowing out the cake allows for a generous filling and adds moisture and richness.
  • Reserved cake pieces can be used as snack bites or in other desserts like trifle.
  • Use a sharp serrated knife for clean and easy slicing.
  • Refrigerate the cake after filling to help the filling set and enhance flavor.
  • Freezing unfilled cake extends shelf life but filling should be done fresh after thawing for best texture.

Keywords: double chocolate chiffon cake, chiffon cake, chocolate cake, chocolate dessert, airy cake, whipped cream filling, holiday dessert, elegant cake

Find it online: https://kitchenbyclara.com/double-chocolate-chiffon-cake-recipe/