Chocolate Chiffon Cake

Recipe by P48422
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Lightly grease a 10" bundt pan.
  • Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
  • In a separate bowl, mix the yolks, oil, water and vanilla.
  • Mix the wet ingredients into the dry ingredients.
  • In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
  • Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
  • Immediately remove from the oven and let cool, then turn out onto a plate.
  • Notes: This cake needs no icing.
  • I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
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