If you love chocolate cakes that are rich in flavour but still light and fluffy, this Chocolate Chiffon Cake is for you. It's light, airy, and packed with chocolate flavour without feeling too heavy making it perfect for afternoon tea, birthdays, or whenever you're craving something sweet. The gentle water bath baking method helps the cake stay moist and fluffy, resulting in a light texture that makes chiffon cakes so hard to resist.

Tip #1

Make sure your mixing bowl and beaters are completely clean and grease-free before whipping the egg whites. Even a small amount of grease can prevent the meringue from reaching stiff peaks.

Tip #2

Fold the meringue into the chocolate batter gently using a cut-and-fold motion. Overmixing will deflate the air bubbles and result in a denser cake.

Tip #3

Cool the cake completely upside down after baking. This helps prevent the chiffon cake from shrinking or collapsing as it cools, keeping its light and fluffy texture intact.

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Chocolate Chiffon Cake Recipe

Prep Time: 30 minutes

Bake Time: 60–70 minutes

Yield: 1 (22 × 22 cm / 8.5 × 8.5 inch) chiffon cake

Serving Size: 12 servings

Ingredients

Egg Yolk Batter:

7 large egg yolks (~130–140 g)
90 g caster sugar
190 mL milk (¾ cup + 2 tbsp)
90 mL neutral oil (6 tbsp)
2 tsp vanilla extract
196 g cake flour (about 1 ½ cups + 3 tbsp)
70 g cocoa powder (about ¾ cup)
1 ¼ tsp baking powder
½ tsp salt

Meringue:

7 large egg whites (~230–240 g)
90 g caster sugar
½ tsp cream of tartar

Preparation

Preheat oven to 140°C (293°F), fan-forced. Prepare a deep roasting pan or baking tray for the water bath. Boil a kettle of water.
Line the bottom and sides of a 22 x 22 x 7 cm square pan with parchment paper. Do not grease the pan.
Make the Egg Yolk Batter: In a large bowl, whisk egg yolks, 90 g sugar, milk, oil, vanilla extract. Sift in the flour, cocoa powder, baking powder, and salt. Whisk until smooth and lump-free. Set aside.
Make the Meringue. In a clean, grease-free bowl, beat egg whites using an electric mixer until foamy. Add cream of tartar and mix until combined. Gradually add 90 g sugar and beat until stiff, glossy peaks form.
Combine the Batters: Fold ⅓ of the meringue into the yolk batter to lighten. Gently fold in the remaining meringue in two parts using a cut-and-fold motion. Do not overmix
Pour the batter into the prepared pan and smooth the top. Tap gently on the counter to release air bubbles. Place the cake pan into your large roasting pan. Carefully pour hot water (about 3 cm high) into the roasting pan, avoiding splashing into the batter.
Bake at 140°C (293°F) fan-forced for 60–70 minutes. When it is ready, the top should be set and spring back when lightly pressed. If you insert a skewer into the center, it should come out clean. If browning too fast, loosely cover it with foil after 30-40 minutes but make sure the foil is not touching the top.
Remove from the oven and carefully lift the cake pan from the water bath. Immediately invert the pan onto a wire rack to prevent it from shrinking. Let it cool completely upside down.
Once cool, peel off the parchment and slice the cake. Enjoy :)