Chocolate Chip Chiffon Cake
Submitted by Monz
Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.
YIELD
16 servingsPREP
10 minCOOK
60 minREADY
70 minChiffon cake walks the line between angel food and butter cake, delivering incredible lightness with actual flavor.
This chocolate chip version folds grated unsweetened chocolate into beaten egg whites, creating pockets of cocoa throughout the spongy texture.
The mocha frosting brings coffee and chocolate together in a silky glaze that’s worth licking off the spatula.
Kitchen Tips
- Use the large holes of a box grater to shred the chocolate into delicate pieces
- Don’t grease the angel food pan, the batter needs to climb the sides as it rises
- Let the cake cool completely upside-down to prevent collapsing
Ingredients
Directions
Sift together flour, sugar, baking powder, and salt.
Make a well and add in order: vegetable oil, egg yolks, water and vanilla.
Whip egg whites until stiff. Fold yolk mixture into whites.
Fold chocolate in last. Put into angel food cake pan and bake at 350℉ (180℃) until done, about 50 to 60 minutes.
Mocha frosting: Combine cocoa and coffee, then add butter and vanilla.
Add sugar gradually until correct consistency.
Comments
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