Chocolate Chiffon Cake With Cocoa Cream Filling

Chocolate Chiffon Cake withCocoa Cream Filling


1.5 cups sugar

1 cup flour

¾ cup cocoa powder

2 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

4 eggs separated

¾ cup vegetable oil

½ cup water

1 teaspoon vanilla extract

2 egg whites


3 tablespoons cocoa powder

3 tablespoons warm water

1.5 cups heavy cream

1/3 cup sugar



Bake at 350 for 15 minutes.  Stir together 1 cup of sugar and all dry ingredients.  Beat yolks; add oil, water, and vanilla extract.


Gradually add dry ingredients.  Whip the 6 egg whites, add ½ cup of sugar.   Fold egg whites into the rest of the batter.


Filling:  Mix together cocoa powder and water to make a paste, then add remaining ingredients.


Yield:  ½ sheet tray


Chocolate Ganache


¾ cups heavy cream

1 ½ tablespoons butter

1 ½ sugar

6 ounces chocolate

Toasted pecans