Chocolate Chiffon Cake with Chocolate Filling

372 4 minutes read

Chocolate chiffon cake is a perfect balance between lightness and richness. Its texture is airy, almost like a cloud, thanks to whipped egg whites, but the cocoa flavour gives it a satisfying depth. The chocolate filling adds indulgence, making this cake a centerpiece-worthy dessert.

With careful preparation and attention to detail, you’ll create a stunning and delicious cake that’s a joy to share. Preheat your oven to 325°F (165°C). This lower temperature ensures even baking and prevents the cake from browning too quickly or cracking. Use a tube pan (like an angel food cake pan) for the best results.

Do not grease the pan. The batter must stick to the sides to climb as it bakes, ensuring height and an even rise. Gather all your ingredients. Make sure the eggs are at room temperature; they whip better and achieve more volume than cold eggs.

In a large mixing bowl, sift together: cake flour, 1 cup of sugar, cocoa powder, baking powder and salt. Sifting aerates the dry ingredients, ensuring no lumps and a smooth batter. Stir the mixture with a whisk to evenly distribute the ingredients.

In another bowl, whisk together egg yolks, vegetable oil, water and vanilla extract. Whisk until the mixture is smooth and uniform. The oil and water emulsify, creating a base that blends easily into the dry ingredients. Gradually pour the wet mixture into the dry ingredients, stirring gently with a whisk or spatula.

Mix until no streaks of flour remain, but don’t overmix—it can develop gluten and make the cake dense. Use a clean, grease-free bowl for the egg whites. Any oil or residue can prevent them from whipping properly.
Start beating the whites on medium speed until they become foamy.

Add the cream of tartar, which helps stabilize the whites and prevents them from collapsing. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while increasing the speed to high. Beat until stiff peaks form. This means when you lift the beater, the whites should hold their shape firmly without drooping.

Be careful not to overbeat, as the whites can become grainy and difficult to fold. To lighten the batter, add 1/4 of the whipped egg whites to the chocolate mixture. Stir gently to combine—this step makes folding easier. Fold in the remaining egg whites in three batches. Use a spatula and a folding motion: gently cut through the centre of the mixture, scoop under, and lift over.

Turn the bowl as you fold to incorporate evenly. The goal is to keep as much air as possible in the batter, so be gentle and patient. Pour the batter into the tube pan. Smooth the top with a spatula but don’t press down—it should stay light and airy. Bake in the preheated oven for 50-60 minutes.

Avoid opening the oven door during baking, as this can cause the cake to deflate. The cake is done when it springs back when lightly pressed, and a toothpick inserted in the centre comes out clean. Immediately after removing the cake from the oven, turn the pan upside down.

The cake must cool inverted to prevent it from collapsing. Use the pan’s feet, or balance it on a bottle if it doesn’t have feet. Let the cake cool completely—this can take about an hour. Once the cake is cool, run a thin knife around the outer edges of the pan and the centre tube.

Gently push the cake out of the pan. If it sticks to the bottom, run the knife underneath the cake to loosen it.

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Dark Chocolate Cupcakes

Making the Chocolate Filling:

Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Do not let it boil—it can scorch the cream and ruin the texture. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.

Stir slowly in circles until the chocolate is fully melted and smooth. Add the butter and stir until incorporated. This makes the filling glossy and rich. Let the filling cool until it thickens to a spreadable consistency, about 20 minutes.

Assembling the Cake:

Carefully slice the cake into two or three layers with a serrated knife. Use a gentle sawing motion to avoid tearing the cake. Place the bottom layer on a serving plate. Spread a generous amount of chocolate filling over the top using an offset spatula.

Add the next layer and repeat. If using three layers, finish with the top layer and spread a thin coat of filling over the entire cake.

Decoration Ideas;

Powdered Sugar: Sift powdered sugar over the top for a classic look.
Whipped Cream: Pipe rosettes or dollops around the edges.
Chocolate Shavings: Use a vegetable peeler to create curls from a chocolate bar and sprinkle them on top.
Fresh Berries: Add raspberries or strawberries for a pop of colour and freshness.

Expert Tips:

Consistency Matters: Whipped egg whites are the backbone of this cake. Beat them to the right stiffness for a perfect rise.
Room Temperature Ingredients: Ensure your eggs and wet ingredients are at room temperature for better emulsification.
Patience with Cooling: Cooling the cake upside down is non-negotiable for maintaining its height and texture.
Use a Serrated Knife: To clean, even layers without squishing the cake.

This chocolate chiffon cake with creamy chocolate filling is a labour of love, but every step is worth it. Its light, cloud-like texture and rich chocolate layers make it a dessert you’ll be proud to serve. Whether for a celebration or a special treat, this cake is sure to impress.