I HAVE to share this recipe!
I am positively in love.
Yes, I am forever in love with chiffon cakes, I know, but this one, I love it so much I am making another one as I am typing this.
It is so, so, so good!
Consisting of two layers, one with a chocolate milk chiffon and crushed Oreos, and the other with additional cocoa and chocolate chips.
To top it off, it is one moist chiffon cake!
Are you salivating?
I am!
Here are the instructions on how to make this super duper delicious cake!
In a mixing bowl, mix together egg yolks and sugar until it is mixed and turns a lighter shade of yellow.
Once mixed, add the oil and chocolate milk.
Once combined, add the sifted dry ingredients and mix until just combined.
Divide this batter into two equal portions. Into one portion, fold in the cocoa and chocolate chips.
Into the other portion, fold in the crushed Oreos.
Set these aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
Gradually add the sugar while whisking and continue to whisk until stiff peaks form.
Divide the meringue into 2 portions.
Take 1/3 of the meringue from the first portion and beat it into the coca/chocolate chip mixture.
Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.
Transfer 1/3 of the remaining meringue into the Oreo batter. Beat it in.
Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.
Pour the Oreo batter into an UNGREASED tube pan.
Gently pour the cocoa/chocolate chip batter on top.
Drop the pan from a height of about 10cm gently to remove trapped air bubbles – don’t tilt the pan; just hold and drop it vertically.
Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Just go make this. It is a bit tedious but it is worth every fold you make, I promise!
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 3 egg yolks
- 25g caster sugar
- 35g oil - I used canola oil
- 50g cake flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 55ml chocolate milk
- 2.5 Oreo cookies, discard filling and crush
- 1 tablespoon cocoa powder - I used Valrhona
- 10g chocolate chips - I used dark chocolate chips
- 3 egg whites
- 1/8 teaspoon cream of tartar
- 35g caster sugar
- Baking Time: 30 minutes
- 4 egg yolks
- 33g caster sugar
- 47g oil - I used canola oil
- 67g cake flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 73ml chocolate milk
- 3.5 Oreo cookies, discard filling and crush
- 1 1/2 tablespoons cocoa powder - I used Valrhona
- 13g chocolate chips - I used dark chocolate chips
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 47g caster sugar
- Baking Time: 40 minutes
- 5 egg yolks
- 42g caster sugar
- 58g oil - I used canola oil
- 83g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 92ml chocolate milk
- 4 Oreo cookies, discard filling and crush
- 1 2/3 tablespoons cocoa powder - I used Valrhona
- 17g chocolate chips - I used dark chocolate chips
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 58g caster sugar
- Baking Time: 50 minutes
- 6 egg yolks
- 50g caster sugar
- 70g oil - I used canola oil
- 100g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 110ml chocolate milk
- 5 Oreo cookies, discard filling and crush
- 2 tablespoons cocoa powder - I used Valrhona
- 20g chocolate chips - I used dark chocolate chips
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 70g caster sugar
- Baking Time: 60 minutes
- In a mixing bowl, mix together egg yolks and sugar until it is mixed and turns a lighter shade of yellow.
- Once mixed, add the oil and chocolate milk.
- Once combined, add the sifted dry ingredients and mix until just combined.
- Divide this batter into two equal portions. Into one portion, fold in the cocoa and chocolate chips.
- Into the other portion, fold in the crushed Oreos. Set these aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
- Gradually add the sugar while whisking and continue to whisk until stiff peaks form.
- Divide the meringue into 2 portions.
- Take 1/3 of the meringue from the first portion and beat it into the coca/chocolate chip mixture.
- Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.
- Transfer 1/3 of the remaining meringue into the Oreo batter. Beat it in.
- Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.
- Pour the Oreo batter into an UNGREASED tube pan.
- Gently pour the cocoa/chocolate chip batter on top.
- Drop the pan from a height of about 10cm gently to remove trapped air bubbles – don’t tilt the pan; just hold and drop it vertically.
- Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
- Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
- Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
Hi Diana,
Yummy! Love this duo combo. … Chocolate Oreo Chiffon Cake 😀 Bookmarked 1st ! Thanks for sharing!
Me too! Already bookmarked it! Thanks so much for sharing!!!
No worries 🙂
Hi Diana, The cake was yummy!! Thanks for sharing!
hi Diana, when you say ‘beat 1/3 of the egg whites in’ is it stirring quickly, hence removing the air? Then fold in the 2/3 gently to avoid bursting air bubbles? My mum says it’s hard to make chiffon cakes so I’m scared!
Beat in the 1/3 to stabilise the batter – it does not matter if the air is beaten out. Then fold in the remaining 2/3 in 2 additions. That will work 🙂
Just put it into the oven.. Keeping my finger cross… Wish me luck
Good luck Theresa! 🙂
Made the cake, it taste great. All my collegues tasted it said so. But 2 issue, the chocolate chips after bake was the the botton of the cake thus leaving the chocolate part spondgy not moist & fluffy as in your picture. Somehow I must have made some mistake somewhere. Will definitely try it again. Do you think i should sprinkle the chips on top the chocolate batter after I had pour everything in?
Hi!
I followed your recipe and baked the cake earlier. It tasted great! Thanks for sharing!
Hi Peg that is awesome 🙂 🙂
Just attempted today, great taste & fluffiness, but cracked big time so kinda ugly hehe, doubt is the oven temp (160c 60min)
You need to adjust/check the oven temperature – it sounds like it was too hot.
Hi.. baked the cake as per your recipe and turn out nice and taste great but somehow after the cake cool down, the top of the cake was a bit wet (sticky). Is it normal??
HI Martina it should not be sticky – maybe you can bake it a tad longer?
Aww.. thanks for reply and thanks for the recipe.. definitely will try again… ☺☺☺
Hi Diana,
Just wana share with you, baked 4 23″ tray and 1 25″ tray with 2 days. Total 5 chiffons. All went well with family and friends. Thank you for the easy and detailed recipe. Looking forward for more recipes. Credit goes to you.