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5 from 3 votes

Chiffon Cakes with Chocolate Chunks

These elegant little chiffon cakes are the best Valentine’s Day treat, and they’re also perfect to enjoy all year round! My chiffon cake recipe has quickly become our family’s favorite white cake. Try to eat just one!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients

For the wet ingredients:

  • 1/3 cup butter, melted
  • 1/3 cup oil
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • ½ cup almond milk, or milk of choice

For the dry ingredients:

  • 1 ½ cups flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder

Everything else:

  • 2 egg whites
  • 8 oz baking chocolate, chopped, (milk, semi-sweet, dark, whatever your preference! I like to use milk chocolate best!)
  • 1 Tbsp flour

Instructions

Prepare the chocolate chunks

  • Chop 8 ounces of baking chocolate into chunks. Sprinkle 1 Tbsp of flour over the chocolate chunks, and work the flour into the chocolate chunks until they are well coated. (See photo above for reference!) This will keep the chocolate from sinking to the bottom of the batter while the cakes bake!

Whip the egg whites

  • Separate 2 egg whites from their yokes (we won’t need these yolks in the recipe), and put the egg whites in a very clean mixing bowl.
  • Quick note: I’ve never had an issue getting the egg whites to whip to stiff peaks straight from the refrigerator in this recipe, but feel free to bring the egg whites to room temperature before whipping if desired. Some cooks find room temperature egg whites easier to whip to stiff peaks.)
  • With a handheld or stand mixer with very clean beaters, beat the egg whites on medium speed until stiff peaks form, about 3-4 minutes. (See the photos above for reference.)
  • Another quick note: when you begin beating the egg whites, they will first become a bubbly foam, but after 3-4 minutes the egg whites will get really light and fluffy—like clouds—and stiff peaks will form. You know the peaks are stiff enough if when you take your egg beaters out of the egg whites, the peaks hold their shape and kind of lift out of the bowl with the egg beaters. (See photos above for reference!)
  • Set aside, and proceed quickly with the following steps. The shorter the egg whites sit the better!

Cream the wet ingredients

  • In a medium sized mixing bowl, use a handheld or stand mixer to cream together the oil, melted butter, and sugar until well combined, about one minute.
  • Now add the vanilla and the egg. Beat with your mixer until combined and fluffy, about one minute.
  • Now add in the milk, and mix until the milk is completely incorporated.

Mix in the dry ingredients

  • Add the flour, salt, baking powder, and baking soda to the other ingredients, and mix with your handheld/stand mixer until almost combine.
  • Now add in the chocolate chunks. Mix them into the batter by hand until just combined. Be careful not to over mix!

Fold in the egg whites

  • Now fold in the egg whites with a silicon spatula. (See photos above for folding technique!) You want to completely combine the egg whites into the cake batter, but fold softly so as not to deflate them.

Bake the chiffon cake

  • Preheat the oven to 350 degrees.

For the heart shaped pan

  • If using the heart shaped pan (I highly recommend!!!), oil the pan, and pour about ½ cup of batter into each heart. You will have just about ½ cup of batter left over. I use a little 8 oz ramekin for the remaining batter, and I bake the ramekin alongside the heart shaped cakes.
  • Bake for 21-24 minutes, until the cakes are mostly firm—there will be a slight jiggle—and a toothpick inserted in the middle of a cake comes out mostly clean.
  • Let the heart cakes cook for 5 minutes, then flip them out of the pan. They will slide right out! The side of each cake that was in the bottom of the pan will now become the top of the cake.

For an 8x8 inch or 9x9 inch pan

  • If not using the heart shaped pan, pour the cake batter into an oiled 8x8 inch or 9x9 inch pan.
  • Bake for 30-35 minutes, until the cake is mostly firm on top—there will be a slight jiggle—and a toothpick inserted in the middle comes out mostly clean.

Serve and enjoy!

  • Serve the cakes alone or with a nice cup of almond milk. Enjoy!

Notes

This recipe can be made in my recommended heart shaped pan, or even personal sized, 8 oz ramekins.
This recipe can also be made in an 8x8 inch or 9x9 inch pan.