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Dark Chocolate Chiffon Cake


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  • Frosting:
  • 5 Large Egg Whites
  • 1/2 tsp. Cream of Tartar
  • 1 Devils Food Cake Mix
  • 3 Large Egg Yolks
  • 3/4 Cup Water
  • 1/2 Cup Vegetable Oil
  • 1 Tbs. Instant Coffee Powder
  • 1 tsp. Vanilla Extract
  • 3 Tbs. Butter, room temperature
  • 3 Tbs. Cocoa Powder
  • 1 Cup Powdered Sugar, sifted
  • 2 Tbs. Milk
  • 1 tsp. Vanilla Extract



Step 1

Preheat oven to 325 degrees. Place egg whites and cream of tartar in a large mixing bowl and beat on high with an electric mixer until stiff peaks form, about 2-3 minutes; set aside. Place the cake mix, egg yolks, water, oil, coffee powder, and vanilla in a large mixing bowl and with the same beaters used to beat the egg whites, blend with an electric mixer on medium for 3 minutes. Fold the beaten egg whites to the cake mix using a rubber spatula until the mixture is light and well-blended. Pour the batter into an ungreased tube pan. Bake at 325 degrees until it springs back when lightly touched in the middle, about 48-52 minutes. Remove from oven and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove from bottle and run a long, sharp knife around edges and invert it onto a rack, then invert it again onto a serving plate so it is right side up. For the frosting, blend the butter and cocoa in a medium size bowl at low speed of an electric mixer for 30 seconds. Add the powdered sugar, milk and vanilla. Increase mixer speed to medium and beat until fluffy, 1 minute more. Spread the frosting on top and sides of cake. Slice and serve.

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