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Light & Fluffy Chocolate Chiffon Cake with Ganache
Light, fluffy, and rich, this Chocolate Chiffon Cake with Ganache is perfect for any occasion. Easy to bake, deliciously moist, and topped with a glossy chocolate finish.
If you’ve never baked a chiffon cake, this chocolate version is the perfect place to start. It’s light and fluffy but still has that rich cocoa kick, and the glossy ganache makes it look way fancier than the effort it takes.
Why You’ll Love Chocolate Chiffon Cake with Ganache
- It’s rich but not heavy
- Coffee deepens the chocolate flavor
- Ganache makes it bakery-worthy
- Perfect for Valentine’s Day, birthdays, or just because
- You can make truffles with any leftover ganache
The Chocolate Chiffon Cake with Ganache is light, airy, and topped with a glossy chocolate finish. Bake it for birthdays or any day you want something extra special. Try this cake today and see how easy it is to make something bakery-worthy at home.
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Chocolate Chiffon Cake
- Prep Time: 20 minutes
- Cooling Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Moist, airy Chocolate Chiffon Cake, topped with glossy ganache, is an easy cake or dessert that looks impressive
Ingredients
Cake:
- 3 large eggs, separated
- 1 extra egg white
- 1 cup sugar (2/3 cup + 1/3 cup)
- 2/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/3 cup brewed coffee, cooled
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Ganache:
- 100 g dark chocolate, chopped
- 3/4 cup heavy cream
- 2 tbsp butter
Instructions
- Preheat oven to 350°F/180°C.
- Grease and flour a 9-inch pan.
- Separate eggs. Let whites sit at room temperature.
- Sift flour, cocoa, baking powder, baking soda, and salt.
- Mix oil, coffee, and vanilla in a jug.
- Beat yolks + 2/3 cup sugar.
- Slowly add the oil mix, and then add the flour mix.
- Beat whites + cream of tartar to soft peaks.
- Add 1/3 cup sugar. Whip to stiff peaks.
- Fold whites into yolk batter gently.
- Bake 30–35 mins until springy. Cool.
Ganache:
- Heat the cream and the butter, pour over the chocolate, rest 3 mins, stir smooth.
- Cool slightly, pour over the cake.
Tip: Leftover ganache? Chill it, scoop, and roll into cocoa powder for quick truffles.
Notes
Prepared, tried, and tested by Joy:
This Chocolate Chiffon Cake with Ganache is light but bold with cocoa flavor. It’s a cake that looks just as good as it tastes. Make it this weekend and show off your bake.
Chocolate Chiffon Cake with Ganache is the kind of dessert that feels special but doesn’t take hours to pull off. Its airy crumb and glossy chocolate topping make it a cake you’ll want to bake more than once.
What is a Chiffon Cake?
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter.
What’s The Difference Between Chiffon Cake and Sponge Cake?
Chiffon cake is a hybrid between a sponge cake and a butter cake. Unlike most sponges, chiffon cake does contain both baking powder and oil; however, like a sponge cake, chiffon cakes are built on a foundation of separated, whipped egg whites and yolks
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