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Dark Chocolate Chiffon Cake

Dark Chocolate Mini Chiffon Cake

  • Author: by Serena Ball, RD
  • Yield: 10-12 1x


Portion controled dark chocolate dessert: Mini Chiffon Cakes!


  • 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)


  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.)