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Chocolate Chiffon Valentine Cake

Name: Chocolate Chiffon Valentine Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 4 large egg, separated; 1/2 cup baking cocoa; 1/2 cup hot water; 3/4 cup all-purpose flour; 1-1/4 cups sugar, divided; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; FROSTING:; 1-1/2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 15 small fresh strawberries, halved

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

12 servings

Updated: Jan. 04, 2023

I first made this lovely Valentine cake for my husband more than 25 years ago. It's perfect for any special occasion. As an alternative, I've decorated the top with chocolate kisses. —Pat Eastman, Provo, Utah

Chocolate Chiffon Valentine Cake Recipe photo by Taste of Home

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Ingredients

4 large egg, separated
1/2 cup baking cocoa
1/2 cup hot water
3/4 cup all-purpose flour
1-1/4 cups sugar, divided
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved

Directions

Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool.
In a large bowl, combine flour, 1 cup sugar, baking soda and salt. In another bowl, whisk egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended.
In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture.
Pour into prepared pans. Bake until top springs back when lightly touched, 18-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake.
Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries. Refrigerate until serving.

Chocolate Chiffon Valentine Cake Tips

How can you make a heart-shaped cake without heart-shaped pans?

Heart-shaped pans make this recipe easier, but you can also make a heart-shaped cake by using one square cake plus a round cake of equal size. Cut both cakes into the layers needed, then cut the round cake in half. Place the half circles onto two neighboring sides of the square to form a heart.

Can you make chocolate chiffon Valentine cake ahead of time?

You can, but we don’t recommend making it more than 3 days ahead. If you really want a jumpstart on your cake, try freezing it. Wrap completely cooled cakes in plastic wrap (two layers don't hurt!) or store in resealable plastic freezer bags. You can also freeze cake in its pan, wrapping the pan entirely in plastic wrap, then in aluminum foil. Learn more about storing cakes properly to keep them nice and fresh.

How do you pipe a decorative lattice design?

A set of piping tips can elevate any baked good. To help plan your design, first use a toothpick to gently draw lines you can follow later with the piping bag. Use slow but firm pressure, holding the top of the bag with your dominant hand and guiding the bag with the other. If you make a mistake, no worries! Scrape the frosting off and return it to the bag. If you're not comfortable piping, spreading this sweet frosting in swoops is an easier way to frost a cake that looks just as pretty.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 piece: 302 calories, 18g fat (8g saturated fat), 112mg cholesterol, 210mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 4g protein.