Mock-Chiffon Chocolate Cake

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Servings: 12 Difficulty: Advanced
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A light, airy chocolate cake with a rich whipped chocolate cream topping.
Mock-Chiffon Chocolate Cake recipe image

This Mock-Chiffon Chocolate Cake offers a delightful balance of fluffy texture and deep cocoa flavor. The batter relies on beaten egg whites for lift, creating a tender crumb that isn’t too dense. It is topped with a simple yet elegant whipped chocolate cream made from whipping cream, powdered sugar, and instant chocolate mix. Perfect for birthdays, potlucks, or a weekend treat, this dessert feels indulgent without being overly complicated. Serve it warm or at room temperature for the best experience.

Mock-Chiffon Chocolate Cake recipe image
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Mock-Chiffon Chocolate Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 348.3

Description

This Mock-Chiffon Chocolate Cake offers a delightful balance of fluffy texture and deep cocoa flavor. The batter relies on beaten egg whites for lift, creating a tender crumb that isn't too dense. It is topped with a simple yet elegant whipped chocolate cream made from whipping cream, powdered sugar, and instant chocolate mix. Perfect for birthdays, potlucks, or a weekend treat, this dessert feels indulgent without being overly complicated. Serve it warm or at room temperature for the best experience.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Grease and flour a 13x9-inch baking pan.
  2. In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt.
  3. In a separate medium bowl, blend 1/3 cup salad oil, 1 cup milk, and 2 oz melted unsweetened chocolate until smooth.
  4. Add the wet mixture to the dry ingredients, along with the egg yolks. Beat until well combined.
  5. In a clean bowl, beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar and beat until stiff peaks form.
  6. Gently fold the beaten egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan on a wire rack for 10 minutes, then remove to cool completely.
  10. For the topping, combine 1 cup whipping cream, 1/4 cup powdered sugar, and 1/4 cup instant chocolate mix.
  11. Beat the topping mixture until stiff peaks form.
  12. Spread the whipped chocolate cream over the cooled cake.
  13. Cut into squares and serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 348.3kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 90.0g30%
Dietary Fiber 0.0g0%
Sugars 90.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, chiffon, dessert, baking, eggs, flour, cream, sweet, party, homemade, easy
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