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Looking for a recipe for the best chocolate cake? This chocolate chiffon cake is undoubtedly the best, yielding a flavorful cake with the most tender and moist crumbs.
4.5 from 2 votes

Chocolate Chiffon Cake with Orange Chocolate Glaze

This chocolate chiffon cake is simply flavorful with the most tender and moist crumbs.

Course Dessert
Cuisine Western
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 20 servings
Calories 215 kcal
Author sanna



  • 7 large eggs separated then let stand in room temperature for half an hour
  • 3/4 cup boiling water
  • 1/2 cup unsweetened cocoa powder
  • 1 and 3/4 cup cake flour
  • 1 and 3/4 cup sugar
  • 1 and 1/2 tsp baking soda
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 1/2 cup canola oil
  • 1/4 tsp. cream of tartar


  • 1 cup icing sugar
  • 3 tbsp. unsweetened cocoa powder
  • 3 - 4 tbsp orange juice



  1. Place your oven rack to the lowest position in the oven. Preheat oven to 325 F. Combine the boiling water and cocoa powder until the cocoa powder is dissolved and the mixture is smooth. Set this aside to cool. Combine cake flour, salt, sugar and baking soda in another bowl.

  2. In a large bowl, whisk the egg yolks with oil and vanilla extract. To this yolk mixture, add the dry ingredients and the cocoa mixture; Mix everything until smooth and well blended. In the bowl of a stand mixer ( or use a handheld mixer), Beat the egg whites and cream of tartar to stiff, shiny peaks.
  3. Fold a little amount of the egg whites to the yolk batter to thin down the yolks batter a little bit. Fold the remaining egg whites to the yolk batter until the color is uniform. Pour batter into an ungreased 10-inch tube pan and bake at 325 F for 60-65 minutes. A skewer inserted into the center of the cake should come out clean. Cool the cake inverted on top a coffee mug, or lay it on top a cooling rack. To unmold, gently run a knife along the center and the edges of the cake, detach the base part of the tube pan and run a knife along the base of the cake. Gently invert the cake onto your serving plate.


  1. In a bowl, whisk together sugar and cocoa powder until blended. Add 3-4 tbsp of orange juice and stir mixture until smooth and until the consistency is perfect for pouring into the cake. Pour glaze on top of the cake letting some to drip down the sides. Store cake covered in a container at room temperature for up to three days.

Recipe Notes

Chocolate Chiffon Cake recipe from Taste of Home

Nutrition Facts
Chocolate Chiffon Cake with Orange Chocolate Glaze
Amount Per Serving (1 servings)
Calories 215 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 213mg9%
Potassium 115mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Calcium 16mg2%
Vitamin C 1.7mg2%
Vitamin A 90IU2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.