Chocolate chiffon cake with whipped cream frosting – chocolatey chiffon cake that’s light as air frosted with whipped vanilla cream that’s equally light and fluffy!
(Love chocolate? It doesn’t get any chocolatier than this chocolate cake with chocolate fudge frosting!)
Hi everyone! #Choctoberfest is finally here! If you missed my wee announcement on Monday, #Choctoberfest is an annual event where food bloggers get together to celebrate anything and everything chocolate for a week.
This year, over 70 bloggers have come up with more than 200 chocolate recipes for you (check them out at the bottom of this post). Isn’t that just fantastic?
So my first chocolate recipe for you this week is this super chocolatey chiffon cake.
The cake is wonderfully soft and light so I picked whipped vanilla cream as frosting because I wanted something as light and fluffy as the cake. And the two work together beautifully!
How to make chocolate chiffon cake
The best part is, this fluffy chiffon cake recipe is easy to make too. (For the detailed recipe, please scroll to the bottom of the page where you will find a printable recipe card.)
1. PREP YOUR PANS. First you want to pre-heat your oven to 325F. Line the bottom of 3 9-inch round pans with parchment paper. Do not grease — this is important so that the batter can cling to the sides of the pans and rise properly.
2. MIX DRY INGREDIENTS. In a large bowl, whisk sifted cake flour, granulated sugar, Dutch processed cocoa powder, baking powder, baking soda and salt until combined.
3. MIX WET INGREDIENTS. In another bowl, whisk coffee, canola oil, egg yolks and vanilla extract until smooth and thoroughly incorporated.
4. WHIP EGG WHITES UNTIL STIFF. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat egg whites and cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add sugar. Beat until the egg whites are very stiff and dry — the egg whites should be on the brink of losing their shine.
5. ADD WET INGREDIENTS TO DRY INGREDIENTS. Take your coffee-egg yolk mixture and add to flour mixture. Whisk until smooth.
6. FOLD EGG WHITES IN BATTER. Gently fold your egg whites into your batter in thirds until each addition is incorporated.
7. BAKE AND COOL. Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean. Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes. Then take out of the pans and transfer to a wire rack to cool completely.
How to make stabilized whipped cream
Since I started experimenting with stabilized whipped cream, it seems like I can’t get enough of it!
Stabilized whipped cream is simply whipped cream that spreads more easily, stays on longer, doesn’t melt as quickly and is just prettier all around. It’s what restaurants and professional bakeshops use.
There are several ways to stabilize whipped cream but I always just add unflavoured gelatine. Quick and easy.
Just slowly pour into your bowl as you’re whipping the cream and voila – magic happens.
About chiffon cakes – the one thing that makes or breaks them
I’ve found that egg whites really make or break chiffon cakes – they affect not only the height but also the cake’s texture. So I always make sure I do two things:
- Properly whip the egg whites stiff – still glossy but on the brink of turning matte. To achieve that, I start with clean and dry equipment and egg whites that are room temperature.
- Then I make sure I gently fold the egg whites into the batter. I’m careful not to over mix – I don’t want to deflate the egg whites and lose all the air that I managed to whip up.
(Wondering what to do with those leftover egg yolks? Check out this delicious collection of leftover egg yolk recipes.)
How to decorate chocolate chiffon cake
Frankly, I enjoy cake decorating but I’m not that great at it.
The first time I shared this cake to you guys, I slapped on chocolate all over the sides and on top of the cake and since we had Maltesers lying around the house, I added that too.
This time, I opted for a more rustic and natural look. I simply crumb coated the cake and put shaved chocolate on top, again because we had a big bar of chocolate that’s probably close to its expiration date lol.
Bottomline: we don’t have to be professional bakers. And we don’t need to make fancy fondant or buy gourmet stuff to make a cake pretty. Use what you have at home and just have fun!
I do have a few cake decorating tools that help me. Among all the “cool” gadgets I’ve bought over the years (I had a crazy baker lady phase a few years ago when I bought every single little thing…), these are the ones I use over and over.
Chocolate chiffon cake recipe with whipped cream frosting
The light as a feather chiffon cake + the fluffy as a cloud whipped cream frosting is fantastic together. Chocolate and cream. Cocoa and vanilla. It’s a combination that’s as classic as it gets.
It would make a great addition to your holiday spread! Or this weekend. We always deserve a little cake. Especially this one.
Other easy and delicious chocolate recipes
Satisfy your chocolate cravings with these easy to make (even easier to eat!) chocolate treats.
- These crunchy and chocolatey cornflake clusters are an easy Easter dessert for kids and adults alike. You can easily customize it for any occasion too, like Halloween and Christmas.
- You will throw out that boxed mix when you try these made-from-scratch fudgy walnut brownies loaded with chocolate chips. They’re so good and so easy to make!
- Want to start the day with chocolate? This champorado recipe (or Filipino chocolate rice porridge) is just what you need.
- And any Christmas cookie tray is incomplete without these very chocolatey chocolate crinkles. They’re everybody’s favourite for a reason!
Chocolate Chiffon Cake with Whipped Cream Frosting
For the Chocolate Chiffon Cake:
- 1 3/4 cups sifted cake flour
- 1 1/4 cups granulated sugar
- 1/2 cup Dutch processed cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coffee room temperature
- 1/2 cup canola oil you can substitute any flavourless oil
- 5 pcs egg yolks from large eggs room temperature
- 1 tsp vanilla extract
- 8 pcs egg whites from large eggs room temperature
- 1/2 tsp cream of tartar
- 1/4 cup granulated sugar
For the Vanilla Whipped Cream Frosting:
- 1 packet unflavoured gelatine equivalent to 1 tablespoon
- 1/4 cup cold water
- 2 cups heavy cream chilled
- 2 tbsp granulated sugar
- 2 tsp vanilla paste you can also use vanilla extract
- Pre-heat your oven to 325F and line the bottom of 3 9-inch round pans with parchment paper. Do not grease.
- In a large bowl, whisk 1 3/4 cups sifted cake flour, 1 1/4 cups granulated sugar, 1/2 cup Dutch processed cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt until combined. Set aside.
- In a medium bowl, whisk 3/4 cup coffee, 1/2 cup canola oil, 5 egg yolks and 1 teaspoon vanilla extract until smooth and thoroughly incorporated. Add to your flour mixture and whisk until smooth. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 8 egg whites and 1/2 teaspoon cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add 1/4 cup sugar. Beat until the egg whites are very stiff and dry - the egg whites should be on the brink of losing their shine.
- Fold your egg whites into your batter in thirds. Gently fold until each addition is incorporated.
- Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
- Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes. Then unmold and transfer to a wire rack to cool completely.
For the Vanilla Whipped Cream Frosting:
- Pour 1 packet of unflavoured gelatine into 1/4 cup cold water. Do not stir. Let sit for 10 minutes to allow it to bloom.
- In the meantime, using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 2 cups heavy cream, 2 tablespoons granulated sugar and 2 teaspoons vanilla paste on medium high speed until you reach soft-medium peaks.
- Get your gelatine and microwave in increments of 10 seconds until dissolved. Whisk until smooth and to bring it down to room temperature (it shouldn't be hot to the touch).
- Add a dollop of whipped cream to the gelatine and stir to temper it.
- Add the tempered gelatine to the rest of your whipped cream. Continue whipping until the gelatine is incorporated and you reach stiff peaks or get the consistency you want.
Chocolate Chiffon Cake Assembly:
- Evenly spread a generous helping of whipped cream frosting on top of the first cake layer. Put on the next cake layer and spread more frosting on top of that. Put the last cake layer on and proceed to cover the rest of the cake with whipped cream frosting and decorate as desired.
- Chill for at least 3 hours before serving.
Nutritional information are estimates only.
Did you make chocolate chiffon cake with whipped cream frosting? I’d love to hear from you in the comments section below.
And check out these other recipes for #Choctoberfest!