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+ servings
Chiffon cake al cioccolato

Chocolate chiffon cake

Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 10


  • 260 g self-rising flour
  • 135 g sweet cocoa the original recipe calls for drinking chocolate, which I happened to have at home, but sweet cocoa will work equally well
  • 6 eggs
  • 170 + 170 g total 340 g sugar
  • 250 ml peanut or sunflower seed oil
  • 250 ml water


  • Divide the eggs into two bowls, the whites on one side, and the yolks on the other.
  • Whisk the egg whites until stiff, adding the first 170 g sugar mid-process, to obtain a firm and shiny meringue, then transfer everything to the refrigerator; whisk the egg yolks with the remaining 170 g sugar, to obtain a light and foamy cream.
  • Pour the seed oil into the egg yolk cream, mixing with the electric beater until it is well blended.
  • Sift the flour and cocoa into the cream, then add the water a little at a time until you have a smooth and uniform dough.
  • Gently blend the whisked egg whites into the cocoa mixture, with an airy movement from top to bottom, constantly turning the bowl.
  • Now that the dough is ready, pour it gently into the chiffon cake mold; the mold should absolutely not be greased with butter or coated with flour.
  • Bake the chocolate chiffon cake in a conventional oven preheated to 180° for 55 minutes.
  • Take the chocolate chiffon cake out of the oven and turn it upside down on the appropriate feet of the mold, so that the cake is cooled upside down. I know it sounds strange but trust me, it is necessary.
  • When the chocolate chiffon cake is completely cold, gently remove it from the base of the mould, and store it well wrapped in foil until ready to serve.
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