Cake Recipes
Chocolate Chiffon Cake
Chocolate Chiffon Cake is a light and airy sponge cake with a rich chocolate flavor and a soft, moist crumb. Made with cocoa powder, melted chocolate, and whipped egg whites, this cake combines the delicate texture of chiffon cake with deep chocolate notes, making it perfect for afternoon tea, celebrations, or everyday desserts.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Cake Recipes
- Method
- Baking
- Total Time
- 1 hour
- Difficulty
- Moderate
- Main Ingredient
- Eggs
About This Recipe
Chocolate Chiffon Cake is a light and airy sponge cake with a rich chocolate flavor and a soft, moist crumb. Made with cocoa powder, melted chocolate, and whipped egg whites, this cake combines the delicate texture of chiffon cake with deep chocolate notes, making it perfect for afternoon tea, celebrations, or everyday desserts.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear sweet and chocolatey flavor profile without making the method feel complicated.
Ingredients
- 6 Eggs
- 85 g Cake Flour
- 15 g Chocolate
- 75 g Corn Oil
- 60 g Milk
- 10 g Cocoa Powder
- 75 g Granulated Sugar
- A few drops Lemon Juice
- 10 g Chocolate Chips
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Cake Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Chocolate
This ingredient helps define the flavor, texture, or structure of the dish.
Corn Oil
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Prepare all ingredients and preheat the oven to 150°C (300°F). Separate the egg whites and yolks into clean, grease-free bowls.
Step 2
Sift together the cake flour and cocoa powder. Finely chop the chocolate.
Step 3
Heat the corn oil to approximately 75°C (167°F). Pour it over the flour and cocoa mixture and stir until combined.
Step 4
While the mixture is still warm, add the chopped chocolate and stir until completely melted.
Step 5
Add the milk and mix until smooth.
Step 6
Add the egg yolks and whisk until a smooth, lump-free batter forms.
Step 7
Add a few drops of lemon juice to the egg whites. Beat on low speed until foamy.
Step 8
Gradually add the sugar in three additions while beating. Continue whipping until stiff peaks form.
Step 9
Fold one-third of the meringue into the chocolate batter until combined.
Step 10
Pour the batter mixture back into the remaining meringue and gently fold until fully incorporated.
Step 11
Pour the finished batter into an 8-inch square baking pan. Tap the pan lightly to remove large air bubbles.
Step 12
Sprinkle the chocolate chips evenly over the surface.
Step 13
Place the cake in a water bath and bake on the middle rack at 150°C (300°F) for approximately 55 minutes.
Step 14
Remove from the oven and allow the cake to cool completely before serving.
Cooking Tips
- Use room-temperature eggs for a more stable batter and better volume.
- Fold the meringue gently to avoid deflating the batter.
- A water bath helps create an exceptionally moist and tender crumb.
- Dark chocolate can be used instead of milk chocolate for a richer flavor.
- Adjust baking time slightly according to your oven's performance.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
Chocolate Chiffon Cake is a light and airy sponge cake with a rich chocolate flavor and a soft, moist crumb. Made with cocoa powder, melted chocolate, and whipped egg whites, this cake combines the delicate texture of chiffon cake with deep chocolate notes, making it perfect for afternoon tea, celebrations, or everyday desserts.
Ingredients
- 6 Eggs
- 85 g Cake Flour
- 15 g Chocolate
- 75 g Corn Oil
- 60 g Milk
- 10 g Cocoa Powder
- 75 g Granulated Sugar
- A few drops Lemon Juice
- 10 g Chocolate Chips
Method
- Prepare all ingredients and preheat the oven to 150°C (300°F). Separate the egg whites and yolks into clean, grease-free bowls.
- Sift together the cake flour and cocoa powder. Finely chop the chocolate.
- Heat the corn oil to approximately 75°C (167°F). Pour it over the flour and cocoa mixture and stir until combined.
- While the mixture is still warm, add the chopped chocolate and stir until completely melted.
- Add the milk and mix until smooth.
- Add the egg yolks and whisk until a smooth, lump-free batter forms.
- Add a few drops of lemon juice to the egg whites. Beat on low speed until foamy.
- Gradually add the sugar in three additions while beating. Continue whipping until stiff peaks form.
- Fold one-third of the meringue into the chocolate batter until combined.
- Pour the batter mixture back into the remaining meringue and gently fold until fully incorporated.
- Pour the finished batter into an 8-inch square baking pan. Tap the pan lightly to remove large air bubbles.
- Sprinkle the chocolate chips evenly over the surface.
- Place the cake in a water bath and bake on the middle rack at 150°C (300°F) for approximately 55 minutes.
- Remove from the oven and allow the cake to cool completely before serving.
More Chinese Recipe Guides
Related Recipes
Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.
