Guittard Chocolate Chiffon Cake
July 28, 2026
Persons
8
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
50 minutes
Wait Time
30 minutes
Total Time
1 hour, 10 minutes
Notes
Delicious recipe from Guittard Chocolate Company, created by Chef Donald Wressell, photo by Audrey Ma for Guittard
Ingredients
- Ingredients
- 1/2 cup + 1 tablespoon (55g) Guittard Organic Natural Cocoa Powder
- 3/4 cup (180g) Boiling water
- 1 1/2 cup (175g) Cake flour
- 1 1/3 cup (275g) Caster/Baker’s Special Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Kosher Salt
- 1/2 cup (120g) Canola oil
- 9 egg whites (room temperature)
- 6 egg yolks (room temperature)
- 1/4 cup (50g) Caster/Baker’s Special Sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Créme of tartar
Instructions
- Pre-heat oven to 325° F. Hydrate cocoa powder with boiling water. Allow to cool to room temperature.
- Whisk together cake flour, sugar, baking powder and salt. Set aside.
- Whisk together cocoa powder/water mixture with egg yolks and vanilla extract.
- Whisk all above into a smooth mixture. This should be done just before the egg whites (see below) are ready.
- Beat whites to a firm peak with remaining sugar and creme of tartar and immediately fold into cocoa, egg yolk-oil mixture.
- Bake for about 60 minutes.
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