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Dark Chocolate Chiffon Cake With Fluffy Rosewater Frosting

Dark Chocolate Chiffon Cake With Fluffy Rosewater Frosting
Recipe thanks to!

Deep, dark, moist chocolate chiffon cake topped with fluffy and sweet frosting with a hint of Rose.

For the Cake:
- 1-1/2 cups 300g sugar
- 1 cup 130 g all-purpose flour
- 3/4 cup 90g dark unsweetened cocoa powder
- 2 teaspoons 10 g baking powder
- 1 teaspoon 5 g baking soda
- 1/4 teaspoon 1.5g salt
- 4 eggs separated, and room temperature
- 1/2 cup 120 ml vegetable oil (I used Sunflower oil)
- 1/2 cup 120 ml water, warm
- 1 teaspoon 5 ml pure vanilla extract
- 2 egg whites room temperature

For the Frosting:
- 1/2 cup 1 stick(114g) unsalted butter, room temperature
- 2 cups 250 g icing sugar (powdered, confectioners'), sifted
- 1 teaspoon 5 ml pure vanilla extract
- 1/4 cup 59 ml whipping cream (heavy cream, 35% fat)
- 1/8 teaspoon rosewater or more to taste (but use sparingly)
- pinch of salt
- Few drops pink food gel color optional

Preheat oven to 350° F. Butter and flour (I use a mix of flour & cocoa powder for this process when baking chocolate cake) the entire inside surface of a 10-12 cup Bundt pan. You can also use an angel food pan. (Typically, you wouldn't grease the pan for a chiffon cake, but this recipe comes from the book Baking with Julia, and greasing the pan is directed.)

Sift 1 cup (200 g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside.

In a stand mixer fitted with the whisk attachment and a mixer bowl wiped clean with lemon juice, whip the 6 egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup (100 g) of the sugar to the foamy egg whites, and continue to whip on medium speed until the meringue reaches stiff peaks, and is glossy and thick.

Gently fold in 1/3 of the meringue into the chocolate mixture with a silicone spatula, then gently fold in the remaining meringue until just combined. Pour batter into prepared pan, and bake until top bounces back when gently touched, about 35 minutes, and cake begins to shrink from sides of pan, and skewer comes clean when inserted. Be sure to not over-bake.

Let cake cool in pan on cooling rack for 25 minutes before gently inverting onto wire rack.

For the Buttercream:
In mixer fitted with the paddle attachment, combine icing sugar and butter on low, for about 2 minutes. Add vanilla, and mix on low speed for about 2 minutes.

Add whipping cream and salt, and mix on medium-high for 2 minutes. Add rosewater and pink gel colour, and whip until blended.

Gently place the cooled chiffon cake on a pedestal or plate. Smother the top of the cake with Fluffy Rosewater Frosting using a small offset palette knife. Store in a cake-keeper at room temperature for up to 3 days.
Write a Review


2 reviews
My favorite cake
Review star icon Review star icon Review star icon Review star icon Review star icon Sep 18, 2021
Sep 18, 2021  |  By Nancy Beeunas
I make this cake for myself on my birthday. I love chocolate, and this one is very dark and chocolatety, but so moist and light. The frosting is perfectly matched for the cake, even lighter, and to me, sweeter than the cake. The rose flavor is divine, and tastes to me like food of the angels. So you have devil's food and angel's food together, not to be confused with angel food cake.. I noticed in the Japanese recipes (chiffon cakes are very popular there), cake flour is used instead of AP flour. I think I will try that next time, and see if the cake is even lighter...
Nancy Beeunas
Owner Response: Nancy, Thank you for your feedback on baking and enjoying this amazing cake. Yes, cake flour will be finer and lighter, possibly giving the cake an even better texture. Happy Baking from all of us!

Delicious Cake for Summer
Review star icon Review star icon Review star icon Review star icon Review star icon Apr 8, 2021
Apr 8, 2021  |  By Luana Waits
I used very high quality ingredients as that makes a difference. The cake was well-loved and eaten. A nice presentation. However, I added 1/2 tsp plus the 1/8 tsp of the Rose Water and only used 1/2tsp of the vanilla extract. Don't be afraid to enjoy the Rose Water - it is truly delightful in flavor married up with the deep cocoa flavor and texture.
Luana Waits
Owner Response: Thank you for sharing how delicious this recipe is and how easy it is to use the rose water. This Nielsen-Massey Rose Water is a high quality product, giving this exquisite flavor to so many baked goods, fruit dishes, or even flavored drinks. Happy Baking! The Fancy Flours Staff

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