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!)
Hey chocolate lovers, this one is for you!
A chocolate chiffon cake that’s wonderfully soft and light frosted with whipped vanilla cream that’s as light and fluffy as the cake. 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.
First, 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.
In a large bowl, combine sifted cake flour, granulated sugar, Dutch processed cocoa powder, baking powder, baking soda and salt.
Whisk until combined.
In another bowl, whisk coffee, canola oil, egg yolks and vanilla extract until smooth and thoroughly incorporated.
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.
Take your coffee-egg yolk mixture and add to flour mixture.
Whisk until incorporated.
Add egg whites into your cake batter in thirds.
Ensure each addition is incorporated…
…before adding the next one.
Fold until evenly blended.
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 based this recipe on the chiffon cake recipe I used for my Mango Chiffon Cake. I added Dutch processed cocoa (I used Rodelle
) plus coffee to enhance the chocolate flavour.
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
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!
Your new favorite cake
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.
This Matilda cake is pretty special too!
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!
Happy baking!
Did you make chocolate chiffon cake with whipped cream frosting? I’d love to hear from you in the comments section below.
And let’s get social! Find me on Facebook, Pinterest, Instagram or Twitter.
Chocolate Chiffon Cake with Whipped Cream Frosting
Ingredients
For the Chocolate Chiffon Cake:
- 1 ¾ cups sifted cake flour
- 1 ¼ cups granulated sugar
- ½ cup Dutch processed cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup coffee room temperature
- ½ 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
- ½ tsp cream of tartar
- ¼ cup granulated sugar
For the Vanilla Whipped Cream Frosting:
- 1 packet unflavoured gelatine equivalent to 1 tablespoon
- ¼ cup cold water
- 2 cups heavy cream chilled
- 2 tbsp granulated sugar
- 2 tsp vanilla paste you can also use vanilla extract
Instructions
- 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 ¾ cups sifted cake flour, 1 ¼ cups granulated sugar, ½ cup Dutch processed cocoa powder, 2 teaspoons baking powder, ¼ teaspoon baking soda and ½ teaspoon salt until combined. Set aside.
- In a medium bowl, whisk ¾ cup coffee, ½ 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 ½ teaspoon cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add ¼ 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 ¼ 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.
Video
Notes
Nutrition
Nutritional information are estimates only.
Arielle
Ohh wow! this absolutely looks tempting! I want this now, thanks for the step by step instructions.
Ayesha Farhad
OMG! I shouldn’t be reading this post at nearly midnight. Now I want some cake! Definitely saving this recipe and trying it out really soon!
Louise Smith
I’m not usually a fan of chocolate cake, but this looks so good! I really want to try it. I feel a baking day coming on this week 🙂
Louise x
Jolina
Have fun baking (and eating)! 🙂
Yukti
You have taken beautiful pictures of cake and named it perfectly. From pictures only, it is looking so delicious and appealing. Nice recipe with Full description.
Amanda
I love whipped cream frostings.They are so much lighter than heavy buttercream frostings I grew up with. This is being saved for my next frosting occasion!
Jolina
Funny you should mention those malt balls! I had no idea how to decorate the cake when I saw we had leftover chocolate so it ended up on the cake LOL.
Daisy
This cake looks amazing! I loveeee me some chocolate!
CATALINA NINI
Jolina I have to ask what camera do you use and what lens? I am always so stunned of how surreal your imagery looks. Goals, girl !! What can I say more, #Choctoberfest is my fav and your recipe is to die for !
Jolina
Hi Catalina! You’re always so sweet 🙂 I use a variety of lenses and I’m afraid I’d forgotten what I used here. But my system is Canon if that helps.
Melanie
Can you use a tube pan(angel food cake pan ) for this recipe.
Jolina
Hi Melanie, yes 🙂
Ashley
Can this appear in front of me right now? No? I guess I’m pinning this for the next occasion then. Thanks!! 😉
Jolina
One day, Ashley. They will invent that technology 🙂 Thanks for the pin!
David Elliott
My daughter would absolutely love this. While she isn’t much of a frosting fan she does love whipped cream and chocolate. I will have to try making this with her sometime.
Cat
Loving this chiffon cake recipe idea! Saving to Pinterest for later–thanks!
sharon
Your cakes are always so gorgeous, Jolina! I love this chocolate version. I am a chocoholic so I loving Choctoberfest!
Jolina
Thanks Sharon! Right back at you 🙂 And yes, I am super loving Choctoberfest!
Sheri
Looks so devine! I love a good chocolate cake and this does not look too complicated to make. Just might try it out.
Allison
I am drooling! That cake looks so velvety and rich. You can send a big slice to me in Virginia!!!
Jolina
Haha I would if I could Allison! Having a blast with Choctoberfest 🙂
June
As a chocolate lover this post makes my heart happy! The cake looks so nice too, I could never make it look this beautiful. But that’s okay, it’s the taste that matters anyway haha