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Enjoy this Light and Fluffy Chocolate Cloud Chiffon Cake with a Hint of Coffee
A light and fluffy Chocolate Cloud Chiffon Cake with rich cocoa flavor, baked tall in an Angel tube pan and topped with a silky ganache. Easy, airy, and perfect for chocolate lovers.
Airy Soft Chocolate Chiffon with Silky Ganache Topping, and oh so simple to bake. Perfect for chocolate lovers who want a bakery-style cake at home.
If you love a soft, sky-high chocolate cake that feels almost weightless, this Chocolate Cloud Chiffon Cake is the one to bake. It’s simple, full of real chocolate flavor, and honestly, one of the easiest impressive cakes you can make at home. No complicated tools, no fuss, just a light chocolate sponge with a wonderful glossy ganache that drips perfectly every time.
Why You Will Love and Enjoy this delectable airy Chocolate Cloud Chiffon Cake
- The texture is incredibly light without being dry.
- You don’t need a special chiffon cake tin to make it work.
- The chocolate flavor is deep and rich without being heavy.
- The method is simple once you get the folding right.
- The ganache topping makes it look bakery-level.
Chocolate Cloud Chiffon Cake
- Prep Time: 25 minutes
- Assembling and resting: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8–10 slices depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
This Chocolate Cloud Cake rises beautifully and stays airy if you fold the egg whites gently and cool it upside down.
Ingredients
Cake
- 1 3/4 cups flour
- 1 3/4 cups castor sugar
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1 tablespoon coffee (optional, but it boosts the chocolate)
- 7 large eggs, separated
- 1 cup vegetable oil
- 3/4 cup boiling water
- 1 teaspoon vanilla essence
Chocolate ganache topping:
- 1 1/2 slabs dark chocolate, broken into pieces (Albany dark chocolate )
- 2 tablespoons butter
- 2 tablespoons milk
- 2 tablespoons golden syrup
- Crumbled flake chocolate and cherries for decorating (optional)
Instructions
Cake
- Preheat your oven to 180°C.
- Leave your Chiffon Cake baking tin, or if you do not have one, an Angel Tube Cake Pan ungreased, so the cake can climb and hold its height.
- In a jug, whisk 1/2 cup cocoa powder with 3/4 cup boiling water, and stir in the 1 tablespoon coffee if you’re using it. Let it cool slightly, so as not to scramble the egg yolks later.
- Sift together 1 3/4 cups flour, 1 3/4 cups castor sugar, 1 1/4 teaspoons baking soda, and 1/2 teaspoon salt.
- In another bowl, whisk the 7 egg yolks, 1 cup vegetable oil, and 1 teaspoon vanilla essence until smooth.
- In a clean bowl, beat the 7 egg whites with 1/2 teaspoon cream of tartar until stiff peaks form. The bowl should be spotless and squeaky clean, or the whites won’t whip properly.
- Pour the egg yolk mixture into the dry ingredients and mix until it comes together.
- Add in the cooled cocoa mixture and stir until the batter looks smooth and chocolaty.
- Fold in the egg whites gently in three additions. Be careful, or you’ll knock out all the air.
- Pour the batter into an ungreased tube pan and bake for about 30 minutes, or until a skewer comes out clean.
- When done, remove from the oven and immediately turn the pan upside down.
- If you don’t have the special feet on the pan, balance the center tube over a wine bottle or something sturdy and let it hang for at least an hour so it doesn’t collapse.
- Once fully cooled, run a serrated knife along the outer edge and around the tube to loosen it. Pop it out and place it on a wire rack.
Chocolate Ganache Topping
- In a microwave-safe bowl, add 1 1/2 slabs of dark chocolate, 2 tablespoons butter, 2 tablespoons milk, and 2 tablespoons golden syrup.
- Heat on 50 percent power in 30-second bursts, stirring between each, until everything melts and turns glossy and smooth.
- Spoon the ganache over the cake, letting it drip naturally.
- Add flake chocolate or cherries for decoration.
Notes
Created, prepared, tried, and tested by Gail
This Airy Chocolate Chiffon Cake baked in an Angel Tube Pan (if you do not have a Chiffon Cake Pan) is incredibly light and full of deep cocoa flavor.
This fluffy chiffon cake with a glossy chocolate topping is light, soft, and airy. Tall and tender, it’s full of chocolate flavor and perfect for any occasion, with slices that melt in your mouth.
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