Prep time:  
2 hr
Cook Time:
15 min.
Total Time: 
2 hrs. and 15 mins.

A very light and fluffy chocolate chiffon cake for any occasion.



  • 2 tbsp (20g)       cocoa powder

  • 1/3 cup (40g)    hot water

  • 3 each               egg yolks

  • 4 tbsp (50g)       sugar

  • 4 tbsp (50 g)      vegetable oil

  • 2 tbsp (30g)       milk

  • 1/2 cup (70g)    cake flour, sifted

  • 1/4 tsp              salt


  • 3                     egg whites

  • 5 tbsp (65g)     sugar 


  • 3/4 cup (180g)   heavy cream

  • 1 1/2 tbsp (20g) sugar for cream


* extra cocoa for dusting * strawberries for garnish



  1. In a small microwaveable bowl, heat up water. Whisk in cocoa powder. Thoroughly whisk and set aside to cool.

  2. Whisk together 3 egg yolks. In the following order, add in sugar and mix. Add in milk and vegetable oil until combined. Add cooled chocolate mixture. Add sifted cake flour, sugar, and salt. Combine until smooth. Set aside.

  3. Meringue: Whisk together 3 egg whites. When it becomes foamy, add sugar in 3 steps. When it reaches soft peaks, add in the last batch of sugar. Whisk egg whites to medium peaks.

  4. Gently fold meringue into chocolate batter in 3 batches. Be careful not to deflate the egg whites. Thoroughly mix until no white streaks remain.

  5. Pour onto parchment paper lined 10 x 15 inch pan and spread evenly.

  6. Tap the pan on the table a few times to get rid of the bubbles.

  7. Bake at 350°F 15 mins.

  8. Allow to cool for 10 mins.

  9. On a board with new parchment paper, invert the pan and remove the old parchment paper.

  10. While the cake is still warm, gently roll the cake but not too tight or it will break. Let it cool down for 1 hr and then place in fridge for 20 minutes.

  11. Filling: On medium low speed, whisk heavy cream. Add sugar. Whisk until medium peaks.

  12. Spread whipped cream on cake and gently roll the cake. Using the bench scraper, create tension and tighten the cake.

  13. Place in the fridge for 1 hour before slicing.