Chiffon cakes may be a little old fashioned and not as pretty as a bundt, but they are light and delicious and worth the effort in my opinion. This isn’t a super chocolatey cake, but the glaze adds just enough to make the flavor pop. Add rum as you see fit. A teaspoon adds flavor, another adds a kick. If you don’t want alcohol, switch it for ½ teaspoon of vanilla instead. And if you don’t have walnut oil, and neutral oil like vegetable or canola oil will work.
Make one 9- or 10-inch cake
Chocolate Walnut Chiffon Cake
- ½ cup (56 grams) cocoa powder
- ¾ cup (180 grams) boiling water
- 1 ¾ cup (200 grams) cake flour
- 1 cup (216 grams) brown sugar
- ½ cup (100 grams) granulated sugar, divided
- 1 tablespoon baking powder
- ½ cup (115 grams) walnut oil
- 5 egg yolks (93 grams)
- 1 teaspoon vanilla
- 1 cup (115 grams) walnut pieces, finely chopped
- 8 egg whites (240 grams)
- ½ teaspoons salt
- ½ cup (120 grams) heavy cream
- 4 ounces (113 grams) semisweet chocolate, chopped
- ¼ cup (82 grams) light corn syrup
- 1 – 2 teaspoons dark rum
- Walnuts, toasted and chopped (optional)
Make the Chiffon Cake
- Preheat the oven to 350°F.
- Sift the cocoa powder into a small bowl and whisk in the boiling water to combine. Set aside to cool.
- In a bowl fitted for a stand mixer, sift the flour, brown sugar, ¼ cup of the granulated sugar and the baking powder.
- In a separate mixing bowl, whisk to combine the oil, egg yolks, vanilla and cooled cocoa mixture.
- Add the wet ingredients into the dry flour mixture and whip with the paddle attachment on medium speed until combined, about 1 minute. Fold in the chopped walnuts.
- In a separate clean bowl, whisk the egg whites and salt until white and frothy. Add the remaining ¼ cup sugar in a slow stream and then continue to whip the egg whites until stiff peaks form.
- Stir about ¼ of the egg white mixture into the chocolate batter to lighten slightly. Then working in 2 to 3 more batches, gently fold the egg white mixture, being careful not to deflate.
- Gently pour the batter into an ungreased 9- or 10-inch tube pan and bake for about 55 to 60 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake and invert upside down to cool completely. If it is not a footed tube pan, invert on a long neck bottle like a wine bottle.
- To remove, run a long knife along the sides and invert on a cake platter to release.
Make the Glaze
- In a small saucepan, bring the heavy cream to a simmer. Pour over the chocolate in a small mixing bowl and allow to stand for about 30 seconds before whisking to combine.
- Whisk in the corn syrup and rum to taste and allow to cool and thicken slightly before pouring over the cake. Sprinkle the chopped nut over the top and allow to set and cool before slicing and serving. Cake can be stored, covered at room temperature for up to 2 days.