# Chocolate Chiffon Cake

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A light, airy chocolate chiffon cake made by folding whipped egg whites into a cocoa batter.

Servings: 6 · Prep 30 min · Cook 45 min · Baking

Vegetarian · Contains: gluten, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chocolate Chiffon Cake](https://image.fridge.menu/adaptations/clymktff/fca7e1f13db6987bf9314956c723e071b784cea309e88d06e2b5320ad96a1dcd.jpg)

## Ingredients

- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 220 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 190 g [Plain flour](https://fridge.menu/en/i/flour)
- 30 g [Cocoa powder](https://fridge.menu/en/i/cocoa-powder)
- 150 ml [Water](https://fridge.menu/en/i/water)
- 65 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 85 ml [Sunflower oil](https://fridge.menu/en/i/sunflower-oil)
- 8 g [Baking powder](https://fridge.menu/en/i/baking-powder)
- 0.5 tsp [Bicarbonate of soda](https://fridge.menu/en/i/baking-soda)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)

## Steps

1. Preheat the oven to 160°C and melt the dark chocolate over a water bath.
2. Separate the yolks from the whites, pouring the whites straight into the mixer bowl.
3. In a separate bowl, mix all the dry ingredients: flour, cocoa powder, baking powder and bicarbonate of soda, sifted, with half the sugar.
4. In another bowl, mix the yolks with the sunflower oil and water.
5. Combine the egg mixture with the dry ingredients, whisking by hand until smooth with no lumps.
6. Add the melted chocolate and mix vigorously until smooth and even.
7. Turn the mixer to low speed and whisk the egg whites with a pinch of salt; add the remaining sugar and whisk until stiff and fluffy.
8. Gradually fold the whites into the batter: first add a third of the whites and gently fold with a spatula, then once combined add the remaining two-thirds.
9. Pour the batter into an 18 cm chiffon cake tin, ungreased and unfloured, and smooth the surface.
10. Bake at 160°C for 40-45 minutes; check for doneness with a wooden skewer. (45 min)
11. Remove the cake from the oven and leave to cool upside down, resting on the tin's feet.
12. Carefully remove the cake from the tin, using a knife blade to help if needed.

Published 2026-10-08

https://fridge.menu/en/r/chocolate-chiffon-cake-clymktff

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