Super Moist Chocolate Chiffon Cake

Name: Chocolate Chiffon Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 egg yolk; 10 gr sugar; 50 gr milk; 40 gr coconut oil; 55 gr cake flour; 25 gr cocoa powder; ½ tsp baking powder; 1 tsp chocolate paste; 3 egg white; 60 gr sugar; ½ tsp lemon juice

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Here is the ultimate recipe or Chocolate Chiffon Cake with soft, moist, fluffy texture and the perfect chocolate flavor!

Chocolate chiffon cake on a white plate set on a blue and white napkin.

Who doesn’t like chiffon cake? It’s a light, airy cake that feels almost like cotton. This Chocolate chiffon cake is so soft, fluffy, and moist that one bite will not be enough, especially for chocolate lovers.

Chiffon cake can be created in so many different flavors, from basic vanilla, cheese to chocolate, even fruity and earthy flavors like strawberry, pumpkin, and pandan.

Once you master the techniques for making basic chiffon cake, other flavors will not be a problem. You can be as creative as you like and create many different flavors of chiffon cake.

Why You Will Love This Recipe

Easy to make – Following the step-by-step process in this recipe will help you make this cake successfully. The batter is divided into two separate bowls, and mixing them both is super easy.
Splendid cocoa flavor – When you make the chocolate chiffon cake with this recipe, you will notice that the texture is light and airy. The cocoa powder also gives the cake a wonderful flavor and fragrance.
Super moist – With the right baking method, you will get a very moist texture in the cake.

Recipe Ingredients

Chocolate chiffon cake ingredients with labels.

Ingredient Notes

Eggs – Separate egg yolk and egg white. Process them separately.

Cake flour – This recipe uses regular cake flour. If you are gluten intolerance, you can substitute with gluten free flour.

Baking powder – Add a little baking powder to raise the cake and make it strong.

Cocoa powder – Use your favorite brand of cocoa powder.

Chocolate paste – To make it more chocolate-y, add chocolate paste.

Be sure to check out the full recipe and ingredient list below

How to Make Chocolate Chiffon Cake

Photo collage of step by step process of mixing the egg yolk batter.

STEP 1: Mix egg yolk, sugar, milk, and coconut oil in a bowl with a whisk (Image 1). Sieve in flour, cocoa powder, and baking powder (Images 2 and 3). Add chocolate paste if you like (Image 4).

Step by step process of beating the egg white batter.

STEP 2: Whisk well until you can see the batter getting smoother (Images 5 and 6). In another bowl, beat egg white starting with low speed to medium speed (Image 7). Add in sugar in three parts while still mixing. Pour in lemon juice into the meringue. (Image 8).

Step by step process of getting the right consistency for the meringue and mixing with the batter.

STEP 3: Continue mixing, turn up the speed from medium to high speed until you reach a soft peak consistency (Images 9 , 10). Add one-fourth of the meringue to the egg yolk batter (Image 11). Mix well and pour the whole batter into the meringue (Image 12).

Step by step process of mixing the batter and preparing to bake.

STEP 4: Mix and fold using a whisk until you can no longer see the white meringue (Image 13). Pour the batter into a baking pan (Image 14). Use a skewer to rotate inside the batter to burst the air bubbles (Image 15). Add another bigger baking pan. Pour hot water in a bigger baking pan (Image 16). Bake au-bain marie method (water bath) in a preheated oven at 150°C for 30 minutes. After 30 minutes, change the temperature to 120°C, continue baking for 60 minutes. Finish baking with only upper heat 180°C for 5 minutes.

Chocolate chiffon cake right out from the oven.

The chiffon baking pan turned upside down.

STEP 5: Test with a skewer. If the skewer comes out clean, it is already done. Take it out of the oven (Image 17).

STEP 6: Turn the baking pan upside down right away(Image 18). This is a MUST for chiffon cake. Otherwise, it will get deflated. Let it cool upside down. Take out from the baking pan to slice. Serve your chocolate chiffon cake! Enjoy!

Pro Tips

Beat the egg white starting from low to medium speed and working you way up to high speed when it almost reaches soft peak consistency. This will minimize the large air bubbles in the cake texture.
Use a skewer to burst the remaining air bubbles in the baking pan.
Do not grease the baking pan. This will prevent the chiffon cake from collapsing while being turned upside down.
Let the cake cool down while being turned upside down. Take out the cake gently from the pan using a knife.
Wrap the baking pan with aluminum foil to prevent water coming in while baking. Or you can use double baking pan just like what I use in the images.
Always turn the baking pan upside down immediately after baking. A chiffon baking pan usually has legs, so it is easy to turn it upside down.
The consistency of the meringue is crucial. If you beat the egg whites too long until they create a hard peak, the cake will crack. This will not affect the texture, though.
Baking with water (au-bain marie) will add more moisture to the cake.

Serving

A slice of Chocolate Chiffon Cake is even better when you have a refreshing drink on the side, like Butterfly Pea Flower Drink or a chilled Blue Latte.

If you’re a fan of bubble tea, why not go for Earl Grey Milk Tea or Oolong Milk Tea to pair with it? They’re a perfect match for the rich, chocolatey flavor of the cake. You could even try a fun combo with a Rose Milk Tea or a stronger Korean Strawberry Milk if you’re in the mood for something different!

FAQs about Chocolate Chiffon Cake

Why does my chiffon cake have big holes?

The key to have a beautiful texture in chiffon cake is in mixing the meringue. You should start with low speed and gradually going to medium speed.

Why does my cake collapse?

Right after baking in the oven, you have to turn the chiffon cake upside down. If your baking pan doesn’t have legs, you need to use holder to let the cake cool down while turned upside down.

How long should I beat the egg whites?

Start with low speed while pouring in sugar and lemon juice, work your way up to medium speed. When it starts to get shiny, you can turn it up to high speed and check if it has soft peak consistency like in the image.

Storage

Keep the cake in a closed container in the chiller for up to 4 days. Wrap with cling wrap to avoid dryness. When stored in room temperature, this cake can stay up to 2 days.