Chocolate Nutella Chiffon Cake
If you’ve visited my blog very often, you’ll know that I’ve many chiffon cake recipes and can never get tired of baking it because I love the light and soft texture of the cake. Moreover, it can be polished off very quickly in a day or two, in my family. So when I saw Helena posted her beautiful Moist Chocolate Chiffon Cake using Kahlua two weeks ago, I told myself I’ve to try it soon and here is my Chocolate Chiffon Cake with Nutella instead. I even added half tablespoon of Nutella to mix with my leftover ganache cream and frosted them on the cake. Anyway it is optional to add the ganache cream, the cake tastes good too without it. The cake tastes perfect and and I totally agree with Helena that it is deliciously moist and fragrant. Definitely another keeper recipe!
Chocolate Nutella Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- (A)
- 65g Hot Water
- 30g Valrohna Cocoa powder
- 1 heapful tbsp Nutella
- 1 tsp Vanilla extract
- (B)
- 4 Egg yolks (used large eggs, 70g egg each)
- 30g Caster sugar
- ½ tsp Salt
- (C)
- 50g Canola oil
- 50g Fresh milk
- (D)
- 90g Plain flour (sifted)
- 10g Corn flour
- (E)
- 4 Egg whites
- 60g Caster sugar
- ½ tsp Cream of tartar
Instructions
- Mix ingredients (A), cocoa powder with hot water, add in 1 heapful tablespoon Nutella and mix till smooth, set aside.
- Mix (B) ingredients together in a large bowl, egg yolks, salt and sugar, then add in (C) canola oil and milk. Then add in (A), cocoa mixture and mix well with a hand whisk.
- Sift in (D) flour and corn flour and mix well.
- Beat egg whites with medium speed until you can see big bubbles, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak. Change the mixer speed to lowest and continue to beat for 10 seconds. (this is to minimize the air bubbles in the cake)
- Gently fold ⅓ of the beaten egg white into egg yolk batter, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.
- Pour batter evenly into the ungreased chiffon cake pan (a heart shape or 18cm round tube pan). Gently bang the pan on the table top to release air bubbles.
- Bake in pre-heated oven on lower rack, 160 degrees for 35-40 minutes.
- Remove from oven, invert cake onto table until completely cooled.
Notes
You may like to refer to this site and order the heart shape tube pan online.
Hope you have a wonderful week ahead!
Hi Salwa, use the same of amount of cake flour for this recipe or any other recipes.
Thanks Ann for this recipe. I'm new baker and very happy with the result. Taste yummylicious!
It's Super nice and easy. Succeeded on first attempt. Thanks
Thank you! Shall attempt it for my mom's birthday next week!
Hi. Can I use cake flour instead? And how much?
It's Super nice and easy. Succeeded on first attempt. Thanks
I baked this cake over the weekend after reading the great reviews. It was awesome. Really like the dark taste of the cake. It's amazing how soft it was and to think the recipe does not contain baking powder. Thanks Ann.-natasya
Hello Ann, your recipes never fail to amaze me. Thank you for sharing this great recipe. I baked this today and before evening, it was all gone.
I have done his over the weekend and the taste is good. Tks for sharing.
Ann, I love chiffon cake too but still dun ve much confidence to bake it often lol. Wanted to try the hand method to fold the batter but always forgot, must really try it next time. I think I also tried this cake but referred to Jocelin's post, is really very yummy.
look really moist and good!
This cake looks so lovely!
Wonderful! I like your heart shape chiffon cake.
Thank you!
Ann, the chiffon is so beautifully dressed and presented. The crumb is perfect.
I also like the soft and light texture of chiffon cake 🙂 So we h-e-a-r-t chiffon cakes 😀
lovely chocolate chiffon, who can resist the nutella?
May I know the size of your heart shaped chiffon pan? Thought of buying one. And where you bought it? 🙂 can I ask how you make your ganache? Thank u v much! Chloe
well, doesn't THAT look delightful. bon appetite!
Hi Ann! Very beautiful cake! The decoration looks like pearl necklace to me! 😀
Thanks Alvin. I didn't realised the decoration looks like pearl necklace until you and Cheah mentioned it 🙂
Ann , so pretty and absolutely YUMMY cake ! Love the rich and dark color of the cake 😀
gonna try this one very soon…
hello can i ask if you order your heart shape chiffon tin from the website you provided in your blog? how do i order from there??
Hi Ann, can I bake this into cupcakes? If yes, what will be the temperature to set?JJmum
Hi! We don’t have corn flour. Can I just use 100g flour or is there any good substitute for it? Thanks
Hi, i have a 10 inch tube pan. how should i adjust the recipe?
I wish I can make a chiffon cake as beautiful as yours! Great job Ann.
Thank you Yen. I'm sure you can do it too. 🙂
Wow, for a second thought it was a pearl necklace. Looks so yummy, just can't help salivating! Good clicks!
Cheah, yes hor… looks like a pearl necklace. Very suitable for Mother's Day 🙂
Chiffon cakes are delicious and this one looks very beautiful and tasty! Have a great day!
Thank you for your compliment 🙂
i also love how you dressed up the cake!
Ann, I have always loved chiffon cake and this looks beautiful and needless to say yummylicious!!!! I have never baked it because it is not an easy cake to tackle just like cheesecake……but I really really love chiffon cake. Maybe one day I will pluck up my courage to "JUST DO IT!"
很棒,很用心的装饰呢:)
谢谢鲸鱼的赞美 🙂
The texture of this cake is so soft and fluffy and I love the colour, so rich and dark…
Mich, I really like this recipe. Have to say again, really soft and moist 😀
I always love your chiffon cakes- the texture, the lightness…not to mention it's Nutella!
Thank you Belinda!
Been a while since I last baked a chocolate chiffon, or any chiffon for that matter…got to give this a try soon! Looks lovely in that mould!
Jeannie, give this a try. I'm sure you'll love the softness of the cake.
这个不要说一定好好吃(^^)Ann的作品总是叫人家眼睛为之一亮
你太客气了,我也是从你们那里学来的 🙂
Oooo I love the dark chocolaty colour of this chiffon! Ply you did a marvelous job baking this chiffon Ann, so tall and pretty la! Thumbs up!!
Bee, thank you for your lovely words 🙂
Ann, your chiffon cake looks so tall & soft there! I like kahlua & I also like the nutella spread, a combination of them sounds brilliant! The decoration is very pretty.
Jessie, I really liked this cake. Probably I used large eggs that was the reason why the cake looks tall.
Ann
This is such a beautiful dress up chiffon cake .
This recipe is so highly raved I must try one day.
I haven't made a chiffon cake in years but now it's all I can think about 🙂
Maureen, really wish you share your recipe. So that I can learn from you.
Hi! We don’t have corn flour. Can I just use 100g flour or is there any good substitute for it? Thanks
Hi, Yes, you can use 100g plain flour/all purpose flour if you don’t have corn flour.
Thanks Ann, excited to try this today 🙂
Hi, i have a 10 inch tube pan. how should i adjust the recipe?
Hi Amanda, you can double the recipe for 10 inch chiffon pan.
[…] Chocolate Nutella Chiffon Adapted from Anncoo Journal […]
Hi, how do I adapt this to fit a 21cm tube pan?
Hi JT, yes you may use the 21cm (8 inch) tube pan for this recipe.. The cake might be lower after baked due to 3 eggs used.
gonna try this one very soon…
i tried this lastnite. so moist ! delicious !
Happy to hear that! 😀
Thanks Ann for this recipe. I'm new baker and very happy with the result. Taste yummylicious!
hello can i ask if you order your heart shape chiffon tin from the website you provided in your blog? how do i order from there??
Hi,
You can contact them here http://www.orangebakingstore.com/course.htm. They've a gmail address in their website.
thanks you Ann!
It's Super nice and easy. Succeeded on first attempt. Thanks
Hi Clara, So glad to hear that 🙂 Well done!
It's Super nice and easy. Succeeded on first attempt. Thanks
Thank you! Shall attempt it for my mom's birthday next week!
Hi Salwa, use the same of amount of cake flour for this recipe or any other recipes.