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Stella's Chocolate Chiffon Cake

I started making this chocolate cake back in 1992 when I found it in a church cookbook. The contributor of the recipe is actually my friend Shirley's mom. I have made it countless times and as she suggests in the recipe. . ."Always turns out good!". It makes a large angel food pan but I have kept a little batter back to make a dozen cupcakes and the cake it still plenty big enough if you are planning on slicing it and filling it. A chiffon cake has a very tender, moist crumb.

  • 1/2 cup cocoa
  • 1 1/2 cups hot coffee
  • 1 3/4 cup all-purpose flour
  • 1 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 cup light vegetable oil
  • 8 farm fresh eggs, separated
  • 1 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
  1. Mix together the cocoa and the boiling water or coffee and allow to cool.
  2. On a large sheet of waxed paper, take a sieve and run your flour, 1 1/4 cups sugar, baking soda, and salt through it two times. 
  3. When you separate your eggs,  break the egg white into a small bowl first and then add it to the rest of the egg white in a large glass or metal bowl that you have rinsed in hot water to make sure there is no grease in it. Put the egg yolks into a medium sized bowl.
  4. Beat the egg whites with the remainder 1/2 cup sugar until stiff peaks form.
  5. Put the dry ingredients into a large bowl.
  6. Add the oil, the egg yolks, the cocoa mixture and the vanilla.
  7. Slowly stir in the egg whites with a spatula, put in a bit at a time, and be gentle.
  8. Pour the batter into an angel food pan.
  9. Bake the full cake at 375 for about 60 to 70 minutes. Poke a toothpick into the crack to make sure it comes out clean.
  10. For cupcakes, bake about 15 minutes and then poke with a toothpick to test to be sure it is done.
For the chocolate pudding icing.
  • I use 1 small package of chocolate instant pudding
  • 1 package of dream whip
  • 1/1/2 cup milk
  • 1 cup of whipping cream
  • Beat it together until nice and thick. . .
I layer the pudding icing with layers of whipped cream and broken Toblerone bars.
from the kitchen of
recipe file

10 comments:

  1. TrishNovember 28, 2008 at 5:31 AM

    Delish Lovella...who can resist a really good chocolate cake or cupcake recipe! And that pudding icing is 'new to me' so I am looking forward to trying it. You know, I've been thinking...I need to take a couple of weeks holidays and just sit at home and try all these wonderful recipes...there are so many great ones. Lucky readers!!!

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  2. JulieNovember 28, 2008 at 6:42 AM

    My mouth is watering , Lovella... I'm wondering ..... hmmmmm.... could it be possible... a gluten-free version ??? It's the filling that is over the top...and so if the best part is gluten-free can the rest be far behind ? smile

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  3. Judy November 28, 2008 at 7:30 AM

    Looks yummy, Lovella. I really like the pudding icing...especially on kids cakes (not quite so sweet). I do one that is pudding & coolwhip.

    ReplyDelete
  4. AnnelieseNovember 28, 2008 at 8:00 AM

    "Pretty Good"??
    What to make now . . . I kind of thought I had two dessert chosen for Christmas, but one always needs something chocolaty, too, right?

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  5. charlotte mgccNovember 28, 2008 at 8:25 AM

    oh dear, i just wanted to pop in and see what was up before i started baking for my bible study...now i have to bake more! :^). yummy is right!
    i love that kind of icing too. we usually have that on our chocolate cake as well. kids love it and you change it up with differant flavours!

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  6. BettyNovember 28, 2008 at 1:57 PM

    Great presentation Lovella..I could go for this chiffon cake even though chocolate is not on my top favorite list! I also make a pudding icing(whipped cream and pudding)for my cakes, prefer it because as was mentioned it's not so sweet.

    ReplyDelete
  7. AnonymousNovember 28, 2008 at 8:41 PM

    Little gourmet cupcakes are all the rage right now and these would be a perfect little treat to serve. My daughter has a tiered cupcake holder and I just love it when she displys her cupcakes that way. I will have to give her your recipe to add to her collection, and I will have to try these too. I just took butter tarts out of the oven, but now that I see these I need some chocolate:) Kathy

    ReplyDelete
  8. jenfrentzNovember 30, 2008 at 9:36 AM

    Hi Lovella! I'm wondering how long you bake your cupcakes for? I think that I will try to use this recipe for a purely cupcake batch as I'm in search of a good, from scratch, chocolate cupcake recipe. How long should I bake them for? Thanks again for sharing for your recipes and kindness with us!

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  9. BrookDecember 2, 2008 at 8:45 PM

    What are toblerone bars?

    ReplyDelete
  10. AnonymousDecember 20, 2008 at 8:39 AM

    I' also wondering how long to bake these for when in cupcake mode. Thanks, Nancy

    ReplyDelete

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