Deep chocolate chiffon cake

10
9
9
SmartPoints® value per serving
Total Time
2 hr 45 min
Prep
15 min
Cook
1 hr 5 min
Serves
16
Difficulty
Moderate
Satisfy your sweet tooth and chocolate cravings at first forkful of this truly decadent chocolate cake that is both nut- and dairy-free. Chiffon cakes are made with vegetable oil instead of solid fats like butter, lard, or shortening. The result is light and airy, yet rich and delicious. For a change of pace, cut your slice of cake into cubes and arrange them in the bottom of parfait glass. Top with a spoonful of whipped topping and a sprinkle of cocoa powder to make a mini trifle.

Ingredients

Bittersweet chocolate

3 oz, chopped

Unsweetened cocoa powder

4 oz, (about 1/2 cup)

Water

1 cup(s), boiling

All-purpose flour

2 cup(s)

Sugar

1½ cup(s)

Baking powder

2 tsp

Table salt

¾ tsp

Egg(s)

4 large egg(s), separated and at room temperature

Canola oil

cup(s)

Vanilla extract

1½ tsp

Egg white(s)

3 large, at room temperature

Cream of tartar

½ tsp

Confectioners' sugar

1 Tbsp

Instructions

  1. Preheat oven to 325°F.
  2. Stir together chocolate and cocoa in medium bowl; add boiling water and let stand 5 minutes. Whisk until chocolate is melted and mixture is smooth. Let cool.
  3. Whisk together flour, 1 cup of granulated sugar, the baking powder, and salt in large bowl. To cooled cocoa mixture, add egg yolks, oil, and vanilla and whisk until blended. Stir cocoa mixture into flour mixture until blended (mixture will be stiff).
  4. With electric mixer on medium speed, beat the 7 egg whites and cream of tartar in large bowl until soft peaks form when beaters are lifted. Add remaining 1/2 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved.
  5. With rubber spatula, stir one-fourth of beaten whites into chocolate mixture to lighten it. Fold remaining whites, one-third at a time, into chocolate mixture, just until no longer visible.
  6. Scrape batter into ungreased 10-inch tube pan with removable bottom; smooth top. Bake until cake springs back when lightly pressed, about 1 hour 5 minutes. Invert cake onto its legs or neck of wine bottle and let cool completely. Run thin knife around cake to loosen from side and center tube of pan. Remove cake from pan and place on serving plate. Dust with confectioners' sugar.
  7. Per serving: 1/16 of cake