Chocolate Nutella Chiffon Cake
Prep time: 
Cook time: 
Total time: 
  • (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
  1. Mix ingredients (A), cocoa powder with hot water, add in 1 heapful tablespoon Nutella and mix till smooth, set aside.
  2. 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.
  3. Sift in (D) flour and corn flour and mix well.
  4. 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)
  5. 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.
  6. 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.
  7. Bake in pre-heated oven on lower rack, 160 degrees for 35-40 minutes.
  8. Remove from oven, invert cake onto table until completely cooled.
You may like to refer to this site and order the heart shape tube pan online.
Recipe by Anncoo Journal at