Chocolate Chiffon Cake
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
This chocolate chiffon cake is my go to dessert when I want something truly special without spending hours in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for unexpected guests or last minute cravings. I love that cocoa powder is packed with antioxidants, so you can feel a bit better about indulging. What really wins me over is how budget friendly it is, using simple pantry staples that most of us already have on hand. The result is an impossibly light and fluffy cake with deep chocolate flavor that tastes like it came from a fancy bakery. Trust me, once you try this one, you'll be making it again and again.
Ella x
Ingredients
- 237 mlall-purpose flour
- 710 mlcaster sugar
- 2 teaspoonsbaking powder
- 237 mlcocoa powder
- 1 teaspoonsalt
- 4 tablespoonswater
- 237 mlvegetable oil
- 2 teaspoonsvanilla extract
- 2 teaspoonswhite vinegar
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease and flour a 9-inch tube pan.
- 2
In a large bowl, combine flour, cocoa powder, baking powder, salt, and sugar.
- 3
In another bowl, whisk together water, oil, vanilla extract, and vinegar.
- 4
Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- 5
Beat the egg whites until frothy, then add the sugar for the egg whites. Continue beating until stiff peaks form.
- 6
Fold the beaten egg whites into the chocolate batter in two batches.
- 7
Pour the batter into the prepared pan, smoothing the top with a spatula.
- 8
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
- 10
Serve with your favorite frosting, if desired.
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