Dark Chocolate Chiffon Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This dark chocolate chiffon cake is one of my go to recipes when I want something impressive without spending hours in the kitchen. The whole thing comes together in just 55 minutes from start to finish, making it perfect for weeknight desserts or unexpected guests. Dark chocolate is rich in antioxidants, so you can feel a little better about indulging in a slice or two. What I love most is how simple the ingredients are and how budget friendly it turns out to be. The fluffy, tender crumb keeps everyone coming back for more, and honestly, it never fails me.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 3large eggs
- 150 mlwhole milk
- 100 mlvegetable oil
- 1 mlpure vanilla extract
- 200 gdark chocolate chips
- 50 gunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease two 20cm round cake pans.
Tip: Use parchment paper to prevent the cakes from sticking.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a smoother batter.
- 3
In a large bowl, whisk together eggs, milk, oil, vanilla extract, and melted butter.
Tip: Start with a slow whisk and gradually increase the speed for a lighter texture.
- 4
Gradually pour the dry ingredients into the wet ingredients and whisk until smooth.
Tip: Don't overmix the batter, or the cake may become dense.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let the chocolate cool slightly before folding it into the batter.
- 6
Fold the melted chocolate into the cake batter until well combined.
Tip: Be gentle to preserve the air pockets in the batter.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Tap the pans gently to remove any air bubbles.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack.
- 9
Once the cakes are completely cool, you can frost and decorate them to your liking.
Tip: For a classic look, pipe a simple border around the edge of each cake.
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