Chocolate Peppermint Chiffon Cake

Products Used


Chocolate Peppermint Chiffon Cake

  • 2 cups cake flour*
  • 1 + 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 7 large egg yolks
  • 1/2 cup vegetable oil, can be non-virgin olive oil
  • 2 teaspoons peppermint extract (2 teaspoons will create deep peppermint flavor, use 1 teaspoon for a lighter flavor)
  • 7 egg whites (no yolk traces)
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons red food color, gel type

Chocolate Glaze

Chocolate Shavings

  • 1 dark chocolate bar (3.5 oz or slightly bigger), high quality
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F. Sift together flour, 1 cup sugar, baking powder, and salt. Set aside.
  2. In a bowl large enough to hold all ingredients, whisk water, egg yolks, oil, and peppermint extract. Whisk in dry sifted ingredients.
  3. In separate bowl whip egg whites and 1/2 cup sugar and cream of tartar to soft-medium peaks. Gently fold whipped meringue into above batter. Do not overfold to ensure a light and airy mixture.
  4. Place about 1/5 of batter in separate bowl and gently stir red food coloring into batter.  
  5. Gently transfer about 1/4 of plain batter into a 9- or 10-inch ungreased tube pan. Layer about 1/3 of red batter into pan. Repeat with layering plain and red batter, finishing with plain on top. Place in oven.
  6. Bake until center of cake bounces back when lightly pressed with a finger, about 60-70 minutes.
  7. Turn pan upside down and allow to cool.
  8. Run a knife around edges of pan to loosen cake. Place on a serving platter.
  9. For chocolate glaze bring heavy cream and sugar to a boil. Remove from heat and add chocolate. Whisk until smooth. Once lukewarm, pour onto surface of cake.
  10. For chocolate shavings, chop chocolate in pea size pieces and place in a small microwave oven proof bowl. Place in a microwave oven and heat in 7 second intervals until barely melted. Stir until completely melted without heating it too hot. Set aside.  
  11. Place 2 cookies sheet briefly under broiler or heat over a gas stove. Pans should feel lukewarm and not so hot that you cannot handle it without heat resistant gloves.
  12. On backside of pans, spread a super thin layer of chocolate using an offset metal spatula.
  13. Place cookie sheets in refrigerator for 15 or more minutes or until chocolate is solid.
  14. Scrape chocolate from pan using a kitchen tool such as spatula or scraper, into shavings and arrange on cake.
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