The Recipe ReDux: Dark Chocolate Mini Chiffon Cake

Dark Chocolate Chiffon Cake

Happy One-Year Birthday Recipe ReDux! As Deanna mentioned in her birthday post, this past year has been filled with the fun of getting to ‘know’ ReDux members – but also inspiration – as I’ve learned something new from every one of these talented bloggers! So on this special occasion, I’m sharing the deep, dark secret recipe for our family’s birthday cake (it’s deep and dark because of the chocolate!) My mom has actually eaten this Dark Chocolate Chiffon Cake every single birthday of her 60-plus years!

As a child, I usually requested a different recipe on my birthdays – partial to the super-sweet boxed cherry chip mix – as this was the only yearly occasion I was allowed to pick a cake mix from the store. But in recent years, the sweet, fluffy chiffon with almost-bitter chocolate swirled in has been my go-to birthday cake. (Yes, I usually make it for myself, since family lives far away!) For winter birthdays, we serve it with a rich chocolate cream cheese frosting; in the summer, it’s always topped with fresh berries and whipped cream (and sometimes more dark chocolate sauce!)

Mini Tube cake pan

I found this adorable Angelfood tube cake pan at a resale shop and have been dying to use it. What better way than to celebrate a year of Recipe ReDux and our theme of ‘Small bites for big celebrations?’ And here’s a toast to all our Recipe ReDux members and readers for another year of success!

What have you learned from our Recipe ReDux members?

Dark Chocolate Mini Chiffon Cake

Makes 10-12

Ingredients

  • 2 cups flour, sifted
  • 1 1/3 cup sugar
  • 1 tsp salt
  • 1 tablespoon baking powder
  • 1/2 cup canola oil
  • 7 unbeaten medium egg yolks
  • 3/4 cup cold water
  • 2 teaspoons vanilla
  • 1 cup egg whites (7 or 8)
  • 1/2 teaspoon cream of tarter
  • 3 squares (3 oz) coarsely grated/chuncked unsweetened chocolate (or 70%-80% dark chocolate)

Directions

  1. Sift flour, sugar, salt and baking powder into mixing bowl. Make a well and add oil, egg yolks, water, and vanilla. Beat with a spoon (or slowly with a whisk) until smooth. In another bowl, measure egg whites and cream of tarter; whip until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently folding in with rubber scrapper JUST until blended. Do not stir! Sprinkle chocolate over top of batter and gently fold in with a few strokes. Pour into ungreased 10" tube pan immediately. Bake at 325 degrees for 55 minutes, then in 350 degrees oven for 10-15 minutes. (Or for a mini-tube pan as I used, bake at 325 for about 20 minutes.)
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Dark Chocolate Chiffon Cake

A chocolate chiffon cake eater!

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Comments

  1. What a cute little cake-monster! :D I think it’s great to have this delicious cake as part of your family history, and now you have it in mini-form!

    • Thanks Jennifer! It’s fun to be able to share family recipes…because I love reading about other’s family recipes!

  2. What a cute cake pan… and a very cute chiffon cake eater! Thanks for sharing a family recipe – how appropriate for the 1-year birthday. Congratulations!

  3. Hi! My name is Ashley and I’m interning with the Meal Makeover Moms this week. Thank you for sharing this family recipe! I wonder how the cake would turn out using whole wheat flour?

    • Welcome Ashley!! So honored you visited us! (: I’ll bet you had a great week! I’m not sure whole wheat flour would work so well. This is a super light cake leavened mainly by egg whites – the whole wheat flour would really weigh it down. You MIGHT be able to sub a little whole wheat flour and then use cake flour for the rest of the measurement.

  4. These look delicious and the kiddie pic is priceless!

  5. Great Recipe! I am interning with Regan and I am looking forward to getting to ‘know’ the ReDux members like yourself. Thanks for sharing the great recipe, I can’t wait to try it!

    Molly Jones
    Intern for ReganMillerJonesInc

  6. I love that you shared a favorite family recipe, and how cute is your little cake eater :-) Thanks for introducing me to such a fabulous group of healthy {and delicious}Recipe ReDux chefs this year! My next cooking mission…to make a gluten-free version of this yummy cake!

  7. Eudocia says:

    Hi, I have a mini cake pan just like that. I don’t understand the recipe. Do you have the proportions to just make the mini-cake?

    • Thanks for stopping by! Great question. The ingredients are for a 10″-normal sized tube cake pan. My suggestion is to make the batter and put most of it in the normal-sized pan and then save a little – about 1/2 cup – for the mini tube pan. Let me know how it turns out!

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