Moist and Tender Chocolate Chiffon Cake

Chiffon sponge cake does not need soaking — it is juicy and tender! Prepare. Chiffon biscuits are mixed in boiling water and always with vegetable oil. It is these ingredients that make the finished products juicy and slightly viscous. By the way, the taste of chocolate in this biscuit is brighter than in a regular one.
cook time: 2h
Noah Merrick
Moist and Tender Chocolate Chiffon Cake

Nutrition Facts (per serving)

255
Calories
8g
Fat
40g
Carbs
5g
Protein

Ingredients (12 portions)

Basic:

Salt (pinch) to taste
Sugar 230 g
Wheat flour 200 g
Water (boiling water) 200 ml
Milk (room temperature) 150 ml
Cocoa 40 g
Vegetable oil (without smell) 50 ml
Baking powder 1 tsp
Chicken eggs 2 pc
Soda 1 tsp

Recipe instructions

Step 1

Step 1
Measure out all ingredients. Itʼs much easier to cook this way. Remove the eggs from the refrigerator in advance; they should be at room temperature. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Sift flour, cocoa, baking soda and baking powder into a bowl. Thanks to sifting, the flour will be saturated with oxygen, and the sponge cake will turn out fluffier and airier. You can read more about flour and its properties in a separate article, link at the end of the recipe. Mix everything until smooth.

Step 3

Step 3
Beat the eggs into a mixing bowl and add a pinch of salt. It brings out the sweetness and chocolateiness of baked goods like nothing else.

Step 4

Step 4
Add sugar to eggs and salt.

Step 5

Step 5
Start beating the eggs, sugar and salt with a mixer.

Step 6

Step 6
You should get a fluffy light mass.

Step 7

Step 7
Add half of the dry mixture to the beaten eggs. Using gentle movements from bottom to top, mix everything until smooth.

Step 8

Step 8
Add milk to the mixture.

Step 9

Step 9
Add unscented vegetable oil to the mixture.

Step 10

Step 10
Mix everything well until smooth.

Step 11

Step 11
Add the other half of the dry ingredient mixture and mix again using gentle upward movements.

Step 12

Step 12
Pour boiling water in a thin stream.

Step 13

Step 13
Stir. The dough is ready. It turns out quite liquid.

Step 14

Step 14
Place the dough in the prepared baking pan (line the sides with parchment).

Step 15

Step 15
The photo shows a mold with a diameter of 16 cm. For small cakes with a diameter of 15 to 21 cm, one portion of dough is needed, for a diameter of 22-27 cm — one and a half portions. For two-story cakes, calculate the volume of dough for each floor separately. It is better to divide one and a half and double portions into two batches or two forms, so the dough is better baked.

Step 16

Step 16
It is better to cover a narrow pan with foil so that the dough bakes evenly over the entire height. Bake the chocolate chiffon sponge cake at 180 degrees for 40 minutes. The narrow form or one and a half (double) portion will have to be kept longer. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 17

Step 17
Check readiness with a splinter.

Step 18

Step 18
Remove the slightly cooled sponge cake from the mold, remove it from the parchment and cool completely on a wire rack or wooden board. Ceramic or plastic will make the bottom of the biscuit wet and ruin all your efforts.

Step 19

Step 19
Once completely cooled, the sponge cake can be decorated with powdered sugar and served with tea. It is very tasty and does not require any additions. If you want to make a cake out of a sponge cake, wrap it in film and keep it in the refrigerator for 2 hours to a day. Then assemble the cake.

Step 20

Step 20
The sponge cake turns out porous and moist.

Additional rubrics

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