Cake “Chocolate chiffon. Moist chocolate sponge cake: juicy and very rich Chiffon chocolate

“Chiffon” – this definition alone evokes associations with something extremely delicate and airy. And this is true! A “native” from America, chocolate-chiffon sponge cake is a moist, delicate pastry that does not require soaking. So what if you have to tinker with the dough? But the expected result inspires the expenditure of effort and time.

Features of chiffon sponge cake

This typically American foam pastry was invented by Harry Baker (a Hollywood insurance agent). In 1947, General Mills bought the patent for chiffon cupcakes from Baker and began producing new confectionery products in large quantities. Baking quickly gained immense popularity.

Compared to the classic sponge cake, which is made only with eggs, chiffon cake is moist and tender due to the addition of butter and liquid. This biscuit does not form crumbs when cut and absorbs any cream well.

To make the chocolate sponge cake sufficiently porous, additional measures are taken; the following is added to the dough:

Almost double the amount of whites (in relation to the yolks), which are separately whipped into a stable fluffy foam.
Baking powder and baking soda further loosen the dough by releasing air during a chemical reaction.

Custard and chocolate-chiffon sponge cake are simply made for each other, because in this case there is no waste from eggs, and the cake tastes amazing!

Preparing the base

Ingredients

Servings: – + 7

Chicken egg white 8 pcs.
Chicken egg yolk 5 pieces.
Premium wheat flour 220 g
Sugar 220 g
Cocoa 50 g.
Instant coffee 1 tbsp. l.
Water (boiled, hot) 170 ml.
Butter (vegetable) 120 g.
baking powder 10 g.
Soda 1/4 tsp.
Salt 1 pinch.

Per serving

Calories: 286 kcal

Proteins: 6.77 g

Fats: 14.1 g

Carbohydrates: 36.22 g

39 min. Seal

Remove all food from the refrigerator in advance. They should all be at the same room temperature at the time of cooking.

Stir coffee and cocoa in hot water. Melt the butter in a water bath (do not bring to a boil). Leave to cool.

In a convenient container, mix flour, salt, soda, baking powder. Sift the mixture several times.

Beat the yolks with most of the granulated sugar. The mixture should turn white, increase in volume, and the sweet crystals should dissolve. Add liquid warm butter and a solution of coffee and cocoa to the yolks, mix.
Mix the flour mixture into the butter-yolk mixture in three additions.

Beat the whites. First, at medium speed, bring the mixture to a state of beer foam, then gradually adding the remaining sugar, beat the whites to high peaks.

Gently fold the protein foam into the chocolate mixture. First, add ¼ of the volume of proteins, and with a gentle movement of the spatula, distribute the airy protein mass into the dough. Then add the remaining whites in 3 additions. Make mixing movements in one direction from bottom to top.
The result should be an airy mass with a consistency similar to that of a regular sponge cake.

Quickly transfer the dough into a baking dish (24–26 cm in diameter for the given amount of ingredients). Distribute it evenly.
Bake the chiffon sponge cake in a preheated oven at 160–170 degrees. This will take approximately 1 hour plus or minus 10 minutes. Focus on the features of your stove. The readiness of the pie is traditionally determined by using a toothpick (it should come out dry). No earlier than 30 minutes later it will be possible to pierce the pie for the first time. The chocolate sponge cake is dark in itself, and it is impossible to keep track of its rosy color.

Cool the cake upside down (at least 1 hour). Then release the pie by trimming the sides. Leave the sponge cake to mature for at least 12 hours.
The result is an excellent porous pastry.

This recipe can be used to prepare the basis for the most complex flavor combinations in confectionery products.

Using ghee instead of regular butter is a great idea. Such a replacement will enrich the taste of the chiffon sponge cake and improve its color. You can try preparing this cake with vegetable oil (necessarily refined, odorless).
You should not replace baking soda with baking powder and vice versa. For some reason, it is the specified proportion of these ingredients that gives the best result (porous, airy structure of the sponge cake).
It is not necessary to use instant coffee. Brew 1 heaping tablespoon of ground coffee with the amount of boiling water specified in the recipe. Let cool. When the drink is no longer hot, strain it and dissolve the cocoa in it.
Do not knead the biscuit dough for a long time. Oil mercilessly “devours” the air from the whipped egg whites. Therefore, if small islands of protein foam remain in the dough, this will only improve the result.
If you have a small-diameter mold that does not fit all the dough at one time, divide the amount of ingredients and knead the baking mixture exactly once. To make the cake taller, bake several layers one at a time.
Do not grease the sides of the baking dish with anything (the rising sponge cake needs something to “catch onto”). It is enough to lay a circle of parchment on the bottom of the container. This will make the chocolate cake more uniform over the entire base area.
To prevent the cake from settling, cool the chiffon sponge cake without removing it from the mold. Turn the container with the pie upside down and place on a wire rack or 3-4 glasses. Don't worry, the sponge cake will not fall out of the mold at the most inopportune moment (it holds tightly to the walls). Once the cake has cooled completely (this will take at least three hours), run a knife along the edge and release the cake from the pan.
It is advisable to wrap the cooled chiffon cake in cling film and keep it in the cold for at least 10 hours. This pie can be prepared for future use. Wrapped in film, it can be stored in the freezer for a long time.
Cutting delicate baked goods requires skill. Use a trick. Place a split ring of suitable diameter onto the cooled, rested pie, stepping back from the bottom to the desired height of the cake. Now cut the biscuit, pressing the knife as close to the edge of the ring as possible. By moving along the guides, you can get an even cut.
Some recipes suggest not to overdo the beating of eggs (even more so, they do not require separating the whites from the yolks) based on the effect of baking powder and soda. You can choose a method that is convenient for you or prepare chocolate chiffon sponge cake in different ways and compare the results.

A variant of a very tasty cake on chiffon sponge cake

The specified amount of ingredients is enough for 12 servings. Cooking time (excluding ripening of biscuit and cream) – 1 hour 10 minutes.

Ingredients

For Bounty nut cream:

butter – 90 g;
cream (fat content not less than 33%) – 250 g;
coconut flakes – 90 g;
chopped hazelnuts – 130 g;
medium-sized orange or lemon (for juice) – 1 piece;
citrus zest – 1 tablespoon (if orange), 1 heaped teaspoon (if lemon);
granulated sugar – 125 g;
chicken egg yolk – 3 pieces (2 from the biscuit +1).

For buttercream:

Powdered sugar – 30 g;
Cream (fat) – 250 g.

For the glaze:

dark chocolate – 100 g;
cream – 70 ml.

Cooking method:

Cut off the uneven top of the cake, dry it and crumble it (this piece will be needed for sprinkling the sides of the cake). Cut the chiffon cake into 3 layers.
Chop the nuts. Prepare the coconut flakes (if you are using whole coconut). Grate the lemon or orange zest on a fine grater.
Grind 3 egg yolks with granulated sugar. The mass should turn white. Add cream and soft butter, stir. Heat the mixture over low heat until thickened, stirring constantly.
Add nut crumbs, coconut flakes, lemon zest and juice into the hot mixture and mix well. Let cool.
Whip the cream with powdered sugar until stiff peaks form. Try not to overdo it, especially if you have a high-fat product from the market.
Place the first layer (the top layer of the pie) on a plate. Cover it first with nut cream and then with a layer of whipped cream. Then place the second (middle) cake layer and repeat creaming.
Lastly, place the bottom layer of the pie upside down. It does not need to be covered with cream. Brush the sides of the cake with whipped cream and sprinkle with biscuit crumbs. You can add chocolate chips.
Prepare the glaze. Melt the chocolate chips with cream in a water bath or in the microwave. Stir until smooth. Let the mixture cool to operating temperature and generously coat the top of the cake. Place dessert in the refrigerator for at least 1 hour. After 3-4 hours, the taste of the nut cream will improve. You can make the glaze according to your usual recipe.
You can decorate the cake at your discretion, or not decorate it at all. The abundance of chocolate looks quite appetizing. But whipped cream, jellies, a basket of white chocolate with berries and chocolate curls will give the dessert a festive look.

Chiffon chocolate sponge cake is delicious on its own, without additional tricks, but with impregnation, icing and cream, you get a delicious cake worthy of an important celebration. Like any chocolate baked goods, chiffon pie goes perfectly with cherries or oranges, but you can use any fruit, berry, cream, chocolate syrup or a combination of them.

For a 26 cm mold:

200 g flour

8 egg whites

5 egg yolks

Sugar – 180 g + 45 g

175 ml water

125 ml vegetable oil

60 g cocoa powder

1.3 tbsp. spoons of instant coffee

2 teaspoons baking powder for dough

1/4 teaspoon baking soda

1/4 teaspoon salt

Description

The composition of chiffon biscuits necessarily includes baking powder and vegetable oil, which give the biscuit a very special, very light, crumbly-moist structure. The chocolate chiffon sponge cake also contains a large amount of cocoa, which determines its rich chocolate color and taste.

PREPARATION:

Mix cocoa and instant coffee. Add the amount of warm water required by the recipe and stir until dissolved and smooth. Separate the eggs into whites and yolks. It is highly desirable that the eggs be at room temperature, because... Next we will beat the whites, and whites at room temperature will whip easier and give a more stable structure. Make sure that during the separation process not a drop of yolk gets into the whites, since the presence of fat makes the beating process very difficult, if not impossible. Beat the yolks with 180 g of sugar until a fluffy, homogeneous mass is formed. Carefully, in small portions, stirring well each time, add the required amount of vegetable oil.

Also carefully and gradually stir in the cocoa/coffee solution. Mix flour, baking powder and baking soda and sift into bowl with dough. Stir the flour into the dough until smooth.

Add salt to the whites. Start beating the mixer at low speed, increasing the speed as the volume of whipped whites increases. Add 45 g of sugar to well-beaten whites and beat until stiff peaks form. to such a state that the peak formed on the surface of the whipped whites does not break, does not bend, but holds its shape steadily.

Along the way, let me remind you that it is very important that when beating the whites, not the slightest amount of fat gets into them. What I mean is that if you have one set of whipping paddles, and you used them when kneading the dough, then before you start beating the egg whites, be sure to thoroughly rinse the paddles with a degreaser. Very carefully fold the whipped whites into the dough. Mix in the first portions of protein especially carefully and carefully, because... At the very beginning, the proteins and the dough have different consistencies, which gradually level out as the proteins are mixed in. Fold in the whites using folding movements, from top to bottom.

Pour the dough into the mold and bake in a preheated oven at 160°C until it tastes dry (approximately 50 minutes). During the baking process (especially in the first 30 minutes), do not open the oven door! Otherwise, there is a very high probability that the biscuit will settle.
Remove the sponge cake from the oven. It is highly advisable to cool chiffon biscuits upside down. For this purpose, I use 4 cups of equal height. I turn the cake pan over and place it on the edges of the cups.

I let the biscuit cool completely and remove it from the mold.

First, sift the flour through a sieve to fill it with oxygen. After this, measure out the required amount of flour, mix it with a pinch of salt and two teaspoons of baking powder. Add 150 g sugar.

Take cocoa powder and combine it with flour and sugar. Mix the ingredients thoroughly.

In a separate container, shake the yolks, add cold water and vegetable oil. To prepare the biscuit, use unscented butter.

Gradually add the liquid ingredients into the dry chocolate mixture in small portions. Beat the mixture thoroughly until smooth.

Beat the whites with a mixer first until light bubbles form. And then, adding the remaining sugar into a strong, stable foam, place the protein mass into the dough and mix with a gentle “overlapping” motion with a wooden spoon.

There is no need to grease the chiffon cake pan with oil. Just line the bottom with parchment paper, pour out the dough and place in an oven preheated to 180 degrees. Bake the biscuit for 35-40 minutes. Check doneness with a wooden skewer or toothpick. It is very important not to overcook the cake in the oven, otherwise it will settle.

The chiffon cake itself is moist and melts in your mouth, so it is not necessary to coat it with cream. You can simply pour chocolate icing and decorate with nuts. Thanks to the special cooking method and the products included in the chocolate chiffon sponge cake, it can be stored for a long time without going stale.

Chocolate chiffon sponge cake is prepared as usual, only with the addition of vegetable oil and cocoa. Butter helps to obtain a light and soft structure; when cutting, such baked goods do not crumble. Cocoa gives a unique chocolate flavor. Cakes and pastries are made from this biscuit or served as an independent dessert.

General principles for preparing chiffon sponge cake

Traditional biscuit dough contains no fat, but is made from flour, eggs and sugar. To make the chocolate chiffon sponge cake airy, the egg white is beaten and added to the dough last.

Some people recommend using baking powder. But the lightness of the finished products is given by the air with which the whites are saturated when whipped.

With a sufficient content of eggs and vegetable oil, the finished chiffon cake will be moist, tasty and without soaking. Due to vegetable oil, it does not dry out and does not harden, unlike its “brothers” - genoise sponge cake with butter and classic sponge cake.

Due to these properties, these baked goods are often used with chilled toppings such as whipped cream or ice cream. Chocolate recipes very successfully show the structure of the sponge cake.

When making the chiffon version, it is very important that there are more whites than yolks. The latter are well beaten, refined vegetable oil and water are added to them. This mixture is then combined with sugar, flour, baking powder and flavorings such as lemon zest, vanilla or cocoa. The whites are whipped with a small amount of sugar into a foam until stable peaks form and are very carefully introduced into the dough.

If the whites are not beaten enough, the chiffon cake will be dense and will not rise; adding very strong foam to the dough will lead to cracking of the top during baking, and the cake will turn out to be large-porous.

The dough is placed in a dry form and baked at moderately hot conditions. Cool upside down, avoiding the product settling and the middle falling out.

Traditional version of making chiffon sponge cake

This dessert was invented in 1927 by baking enthusiast Harry Baker. Finding himself involved in a criminal story and left without funds, he devoted himself entirely to finding a recipe for a biscuit that would be lighter than usual. When this happened, the chef hid the composition of the dough for 20 years and only sold it to General Mills in 1947. The corporation coined the spectacular term “chiffon” by analogy with chiffon fabric. Today, recipes for chocolate-chiffon light sponge cakes are used everywhere.

Products used

The recipe for a chocolate chiffon sponge cake can be made if you have:

egg whites – 8 pcs.;
yolks – 4 pcs.;
sugar – 220 g;
flour – 200 g;
vegetable oil – 120 g;
baking powder - 2 tsp;
cocoa – 60 g;
coffee – 2 dess. l.;
hot water – 160 ml.

Cooking step by step

When all the products are prepared, you can start cooking:

First, you should separate the yolks and whites, leave the former warm, and put the latter in the refrigerator, so that you can later prepare a fluffy foam from them.
Pour instant coffee and cocoa into hot water and stir.
Grind the yolks with sugar (0.7 of the total amount), add a little salt and pour in vegetable oil.
Then you need to combine the chocolate-coffee drink with the egg-butter mixture and flour.
Beat the cold whites with the remaining sugar until stiff foam is obtained.
Now you should very carefully combine the two masses, transferring the protein foam into the dough (but not vice versa!) with a wooden spatula and mixing from bottom to top.

The prepared dough should be baked immediately in a hot oven (180 degrees) for 40 minutes, depending on the height of the mold. The main thing is not to open the oven for the first 20 minutes so that the chiffon cake does not fall off. Readiness is checked with a wooden stick. When the cake is ready, remove it from the oven and turn the pan upside down, which is removed after complete cooling.

Since the chiffon sponge cake is a priori wet, there is no need to soak it; it is enough to prepare a thick cream. Protein, custard, butter, Charlotte cream, Cheese cream and whipped cream hold their shape well. But for a chocolate sponge cake, chocolate cream made from dark chocolate (200 g), confectionery cream (120 ml) and powdered sugar (70 g) naturally suggests itself. To obtain it, you need to heat the cream and powder without bringing it to a boil, dissolve the chocolate in it, stirring until a homogeneous mass is obtained. After cooling, the cream is ready for use.

As you know, the second name for chocolate is “the hormone of happiness,” and there can never be too much happiness. And the chocolate sponge cake for the chiffon cake is a clear confirmation of this. The classic recipe for chiffon sponge cake can be varied with various additives, for example, using coffee.

Required Ingredients

For the biscuit you need to prepare:

flour – 200 g;
baking powder - 1 dec. l.;
soda - a pinch;
sugar – 220 g;
yolks – 4 pcs.;
squirrels – 8 pcs.;
deodorized vegetable oil – 120 ml;
cocoa – 50 g;
coffee – 2 dess. l.;
hot water – 170 ml.

For Bounty nut cream you will need:

Ingredients for Bounty nut cream

butter – 100 g;
heavy cream – 250 ml;
coconut flakes – 100 g;
chopped hazelnuts – 150 g;
yolks – 4 pcs.;
sugar – 150 g;

The buttercream is prepared respectively from heavy cream (200 g) and powder (3 des. l.), and the glaze is prepared from heavy cream (80 ml) and chocolate (120 g).

During the cooking process, it’s convenient when everything you need is “at hand,” so it’s better to put all the ingredients on the table. For the same purpose, you can immediately mix cocoa powder, instant coffee and water.

Cooking process

For this cake, all ingredients should not be cold. So:

Sugar (180 g), salt, soda, baking powder are mixed with flour, which must be sifted.
Separately, lightly beat the yolks and combine with the cocoa-coffee mixture and vegetable oil.
Mix both masses.
Beat the whites with sugar (40 g) until stable foam.
A quarter of this foam is added to the dough and mixed gently, then the procedure is repeated with the remaining whites.
The liquid dough is poured into a dry biscuit mold with a diameter of 26 cm and baked at 160 degrees for about an hour.

When the chiffon sponge cake is ready, it is cooled, the mold is removed and left for 12 hours to mature. Then cut into three cakes, having first removed the top thin layer for sprinkling the sides.

While the chiffon sponge cake “comes to its senses” after baking, prepare the cream. To do this, grind the yolks with sugar, add cream, butter and cook until thickened, stirring constantly over low heat. Then add the remaining ingredients intended for Bounty cream.

After cooling, you can start assembling the cake. First, nut cream is applied to the cakes, except for the top one, and cream (whipped cream with powder) on top. The side surface is covered with cream and sprinkled with biscuit crumbs and grated chocolate.

Now it’s the turn of the glaze: heat the cream and chocolate pieces in the microwave or in a water bath, stir until smooth, cool and generously cover the top area. The finished cake is placed in the refrigerator for 1-2 hours, or better yet, 3-4. You can decorate the chocolate surface in any way you like: leftover whipped cream, berries, jelly candies, chocolate figures.

Video of making chocolate chiffon sponge cake

httpss://youtu.be/P4Pzscf7orA

Chiffon sponge cake with orange zest and glaze

If you want a delicious cake with exquisite sourness, you can make it with orange or lemon cream.

Preparing Ingredients

For chocolate sponge cake with vegetable oil prepare:

flour – 220 g;
citric acid – 5 g;
baking powder or baking powder - 2 dec. l.;
oranges – 2 pcs.;
vegetable oil – 140 ml;
salt - a pinch;
sugar – 220 g;
egg – 6 pcs.

For the cream you will need:

egg – 4 pcs.;
orange – 1 pc.;
lemon – 1 pc.;
butter – 100 g;
sugar – 100 g.

For the glaze:

butter – 40 g;
dark chocolate – 100 g.

Preparation

To prepare a chocolate chiffon sponge cake according to this recipe, you must first separate the yolks and whites from each other. Beat the yolks with a fork with sugar, zest and juice of oranges. Then all the bulk ingredients, except citric acid, are mixed and combined with the oil mixture. Add the rest of the whites, whipped with citric acid into a foam and mix carefully. The chiffon sponge cake is baked at a temperature of 160 degrees.

The cream is prepared as follows: lemon and orange are freed from zest, seeds, white veins and the juice is squeezed out. Then beat with sugar, zest, eggs. Add oil and cook in a water bath until thick.

When the cream has cooled, it is coated with a biscuit cut into cakes. And top it with glaze made from chocolate melted with butter.

A simple and delicious recipe with cocoa

This easy Chocolate Chiffon Cake recipe requires no chocolate or coffee. Cocoa (30 g) is combined with soda (1 tsp) and hot water to dissolve them. Yolks (3 pcs.) are ground with sugar (220 g) and dissolved cocoa is added.

Then add vegetable oil (120 g) to sugar with egg yolks and cocoa and add flour (180 g), knead until smooth. Beat the egg whites (5 pieces) separately and gradually combine them with the dough. Bake in a biscuit tin.

Sponge cake in a slow cooker with chocolate

Kneading biscuit dough can be made according to any of the above recipes. The prepared mass should be placed in a dry multicooker bowl and the timer should be turned on for 80 minutes in the “Baking” mode. After the specified time has passed, the bowl must be turned upside down and left until it cools.

In a slow cooker, the biscuit turns out much higher than in the oven, so you need to cut it into 4-5 cakes, and not into 3, as usual.

You can also choose any cream, and it is better to make decorations from chocolate.

Option for making biscuit with nuts

In this case, take any nuts, but preferably walnuts and hazelnuts, 70 g each. In addition to them, the ingredients are required:

wheat flour and baking powder – 190 g;
vegetable oil – 120 g;
squirrels – 8 pcs.;
yolks – 5 pcs.;
milk – 170 g;
sugar – 190 g.

The nuts are ground into crumbs and dried. Mix them with flour and baking powder, you can add vanillin. The yolks are ground with 150 g of sugar, milk and vegetable oil are added, a little salt is added and mixed together with nuts. Beat the whites with the remaining sugar and combine with the dough. Bake in the oven or slow cooker as described above.

Chiffon sponge cake with poppy seeds

It is important here not to skimp on poppy seeds or reduce their quantity, otherwise the taste will not be the same. The preparation is the same as in the previous recipe, only instead of nuts, 130 g of steamed poppy seeds are added to the dough, and baking powder, soda and salt are sifted together with flour so that the dough is not heavy because of the poppy seeds.

Before adding poppy seeds to the dough, it is better to steam them with boiling water for half an hour and, after throwing them on a sieve, dry them. Then mix it with the bulk ingredients so that it is evenly distributed in the dough and does not sink to the bottom.

Recipe for sponge cake with cherries and cognac

Chiffon sponge cake should be baked according to the traditional recipe, which is presented above, not forgetting that the whites and sugar should be whipped into a stiff foam. In addition you will need:

cherry – 600 g;
condensed milk – 350 g;
fat sour cream – 300 g;
butter – 300 g;
cognac – 120 ml.

The cherries are pitted, cognac is poured in and stirred periodically while the cream is being prepared. Beat butter with condensed milk and sour cream. Then cut the sponge cake into 3 layers and sprinkle them with cognac and cherry juice, coat them with cream, then lay out the berries. Assemble the cake and place the remaining cream and fresh cherries on top.

In order for the baked goods to be of good quality: porous, tall and light, there are certain rules:

In order for the sponge cake to rise well during baking, the whites must be chilled.
For better whipping, you can add a little citric acid or a pinch of salt.
The dough should be placed in a completely dry, ungreased or sprinkled pan so that it clings to the sides and does not fall off during baking.
Cool the biscuit upside down without removing it from the mold, then it always turns out tall.
To make it as “chiffon” as possible, 12 hours are set aside for “ripening”.
The finished ripened biscuit in cling film can be stored frozen for a long time without losing its taste.
You can cut the finished baked goods using dental floss, after inserting toothpicks around the circumference at the same height.

Now, having learned all the tricks and secrets, any housewife will be able to surprise her family and guests with a delicious dessert.

Step 1: prepare the yolks.

Let's start with the yolks. Pour them into a deep plate and add them there 180 grams Sahara. Beat everything with a mixer until a homogeneous mass is formed. It is very important that all the sugar dissolves, otherwise it will grate unpleasantly on your teeth. When the yolks are brought to the desired consistency, pour in vegetable oil. This should be done in small portions, each time thoroughly stirring the mixture with a mixer until fluffy.

Step 2: prepare the whites.

Pour the whites into a clean, fat-free plate. Make sure that not a drop of yolks or fat gets into them, including the cleanliness of the whisks. Add salt and beat with a mixer, starting with the lowest speed and increasing it as the volume of the whipped mass increases. As soon as the whites turn into a fairly thick foam, add sugar to them and continue working with the mixer. You need to beat the mass until you get hard peaks, and all the sugar must dissolve.

Step 3: prepare the dough.

Heat the indicated amount of water in a saucepan. In a clean bowl, mix cocoa powder and instant coffee. Pour in warm water and stir until the dry ingredients are completely dissolved.
In another plate, mix the remaining bulk ingredients, that is, wheat flour, soda and baking powder. First, all of these components must be sifted through a fine sieve.
Mix the dissolved cocoa and coffee with beaten egg yolks and add a mixture of flour and other dry ingredients to them. Do everything gradually, stirring thoroughly and carefully. Introduce the foam from the proteins into the resulting homogeneous dough, mixing it with a tablespoon in the direction from top to bottom and from the edge to the center. Important: Before adding the whites, make sure that the dough is truly homogeneous and there are no flour lumps in it.

Step 4: bake the chiffon cake.

Preheat oven to 160 degrees Celsius. Pour the finished dough into the mold and place it in the already preheated oven to bake. 50 minutes. Important: Do not open the door under any circumstances, especially during the first half hour of cooking, because the chiffon sponge cake may simply fall off.
Check the readiness of the sponge cake using a toothpick or wooden skewer. Just make a small puncture with it, if the device comes out dry and without pieces of dough, then everything is ready, you can remove the pan from the oven.

Cool the chiffon cake upside down. To do this, turn the mold over and place it suspended, supporting it with cups or glasses of the same height.

Carefully pry the cooled sponge cake around the edges with a spatula and, carefully turning the mold over, shake it out onto a flat dish.

Step 5: Serve the chocolate chiffon cake.

Chocolate chiffon sponge cake can be served directly, cut into portions and decorated with whipped cream, caramel syrup or powdered sugar. Or you can form a cake out of it by cutting the whole cake into several thinner pieces. Here everything comes down to your imagination and desire.
Bon appetit!

If you are going to form a cake from a chiffon sponge cake, then it is better to do this no more than a couple of hours before serving it, since these cakes do not tolerate heaviness and will simply settle, losing their splendor.

If you are impatient, it is better to grind the granulated sugar into powder, then it will dissolve faster.

Choose only high-quality, proven products for cooking, especially in this case when it comes to cocoa powder and coffee.