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Category: Cakes

Chocolate Orange Espresso Chiffon Cake

There are many wonderful chocolate cake recipes out there but if you want a really light, fluffy and moist chocolate cake this recipe must be for you. Chiffon cakes sound a bit daunting to make but trust me, they are not hard to make. I saw a chiffon cake recipe in a magazine years ago when I was a teenager and I had to try it. The recipe worked so beautifully that I was hooked. Over the years I’ve given that basic recipe many twists to create my own flavour combinations including this chocolate orange espresso chiffon cake. It has worked beautifully every single time.

A chiffon cake is basically one made by folding a cake batter made with egg yolks and vegetable oil into stiffly beaten egg whites. It has an interesting story too. The cake was invented in 1920 by an American salesman turned caterer. He kept his recipe secret for twenty years before finally selling it to a food company for a hefty sum I suppose.

Another version with a very light orange drizzle. A few edible flower petals gave it a million dollar look.

Now a few technical tricks to make your chiffon cakes perfect: First of all, like in making meringue you must make sure the bowl and beaters and your hands are completely grease-free and dry before you start beating your egg whites. Egg whites don’t beat well if these conditions are not met.

Secondly, you must remember never to oil your chiffon cake tin. I’ll explain that when we come to our next point which is using the right kind of tin. There are special aluminium chiffon cake tins with detachable bottoms for easy removal of the cake. My bundt tin does the job but the proper one I used to own gave better results as it made the unmolding of the cake much easier.

In case of chiffon cakes it’s best not to use non-stick coated tins. You want your batter to cling to the tin and pull itself up. If it’s a bundt tin you are using (like the one I use) you will need to use a wooden skewer and some careful gentle pulling and tugging with your fingers to release the cake from the sides of the tin. A bit fiddly but works for me every time. It just needs a bit of patience and I’d rather be patient than buy a special tin that I have no room to store in my almost exploding kitchen!

I replaced the cocoa powder in the recipe with flour and baked the batter in mini bundt tins. A sprinkling of vanilla icing sugar and some raspberry jam to serve made them very popular in our house.

The last thing you need to know and do is cooling the cake in the tin upside down! You need to invert the cake in its tin (because it’s clinging to the sides it won’t fall out) and place it on a short-necked bottle or inverted funnel on the counter so that the neck of the bottle or funnel holds the tin (and the cake obviously) in mid-air.

If you are using a non-stick coated tin it’s a good idea to check the cake to make sure it’s clinging to the pan properly. This step will ensure that your cake is very fluffy and of proper hight. The world won’t come to an end if you don’t though so you can skip this stage if you are not feeling very confident.

In the pictures below you can see how the whites and the batter are mixed together, lightly, gently, lovingly… And for those of you who may want to ask if candied peel works for decoration my answer is yes, absolutely! But making the orange slices won’t take more than a few minutes and is totally worth going the extra length if you ask me. I prefer to use clementine juice for the cake because it’s sweeter and more intense in flavour than orange juice and oranges for decoration because orange slices look prettier but use whichever you like better.

Beat egg whites until very stiff peaks form and try to incorporate as much air into the whites as you can.
Beat egg whites until very stiff peaks form and try to incorporate as much air into the whites as you can.
Make a batter with the rest of the ingredients.
Make a batter with the rest of the ingredients.
Gently fold the chocolate batter into white in several stages.
Gently fold the chocolate batter into beaten whites in several stages.
Don't overmix. Some white specks will show in the batter but that's OK.
Don’t overmix. Some white specks will show in the batter but that’s OK.

There are endless flavour combinations you can use with this recipe as a guide. You can replace the cocoa powder with an equal amount of flour and make an orange chiffon cake or use lemon juice and zest for a lemon one. I’ve even done marbled chiffon cake with very good results. Give your imagination free reign, I’m sure you’ll come up with your very own favourite flavour combos!

So here’s the recipe for one large cake:


For the cake:

  • 220g cake flour, sifted
  • 60g cocoa powder
  • 2 tsp instant espresso powder
  • 300g caster sugar
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp salt
  • 180ml freshly squeezed juice (or orange juice)
  • 125ml oil (sunflower, rapeseed or olive oil)
  • zest of two medium oranges
  • 7 medium eggs, separated and allowed to reach room temperature
  • 1/2 tsp cream of tartar (or a pinch of salt)


For the drizzle:

  • 60g cocoa powder
  • 60g icing sugar
  • 1 tsp vanilla
  • 1 tsp oil
  • Boiling water

For candied orange slices:

  • 125ml water
  • 100g caster sugar
  • 4-5 slices of orange (about 2 mm thick)



  1. Preheat the oven to 170.
  2. Put the flour, sugar, baking powder, salt, espresso powder and cocoa powder in a bowl and mix well with a whisk. Set aside.
  3. Put the egg yolks, juice and oil in a small jug and set aside.
  4. Put the egg whites in a clean, dry, grease-free bowl and add the cream of tartar (or salt) and beat on low for two minutes or until frothy. Increase speed to high and beat until very stiff peaks form. Don’t overbeat.
  5. Make a well in the centre of the dry ingredients and pour in the yolks mixture and add the zest. Beat on low for 1 minute, then on medium for three minutes or until the batter is smooth.
  6. Add one third of the egg whites to the batter and fold in with gentle circular movement (from bottom to top, in one direction only) with a rubber spatula. Repeat with the remaining whites in two more batches. Pour the batter into ungreased tin. Bake for 50-55 minutes or until a skewer inserted in the cake comes out clean. DO NOT OPEN THE OVEN DOOR for the first 40 minutes or your cake may deflate.
  7. While you are waiting for the cake to bake make the candied orange slices and the drizzle: Put the sugar and water in a medium sized saucepan and bring to the boil. Cook until syrup is thick and coats the back of a wooden spoon. Arrange the orange slices in one layer in the syrup and cook on medium heat for three minute. Oranges will release juice and dilute the syrup so stir very gently to mix the syrup with the juice. Now cook on low for a few minutes or until the syrup is thick again, turning the orange slices once or twice halfway through to cook them evenly. Let the orange slices cool in the syrup. For the drizzle sift the icing sugar and cocoa and put in a small bowl. Add the vanilla and a tablespoon of boiling water (or more if the icing is too thick). Mix well until smooth and set aside.
  8. Once the cake is done take it out of the oven and check to make sure it’s properly sticking to the sides of the tin. If it doesn’t it’s best not to bother with the upside-down cooling process. If it does properly cling to the tin stick the neck of a bottle or funnel in the hole in the middle of the tin and invert on a board and let cool completely.
  9. If you are using a proper chiffon tin run a palette knife around the cake and the middle hole. Put a plate on top of the tin and invert, then give a gentle push to the bottom of the tin (now facing upward) to release the base. Remove the tin and lift the bottom piece using the palette knife.
  10. Put the cake on a serving dish and drizzle with the chocolate icing. Arrange the orange slices on top and drizzle with a little syrup from cooking the orange slices. Let stand for a couple of hours at least for flavours to develop. Enjoy!

Earl Grey Tea, Walnut and Carrot Cake

Have you ever had a cake flavoured with tea? I had only had tea with my cake before I made this one! This lovely luscious cake tastes like tea and cake in one and is so delicious I will make it over and over again!

I came up with the idea of baking a cake flavoured with Earl Grey tea when I had to write a recipe for something that called for tea as a main ingredient. I love the scent of Earl Grey so I decided right away that would be my choice of tea to use in the cake.

Earl Grey is black tea flavoured with the citrusy flavoured leaves of the bergamot orange. Most tea-flavoured recipes call for using only the liquid from steeping the tea leaves in boiling water or using teabags. I wanted quite strong Earl Grey flavour and scent so decided to experiment with adding the soaked leaves as well. I was worried this may make the cake bitter but to my surprise it didn’t at all and I even got black speckles in the cake that looked really lovely.

Grind the tea leaves with a mortar and pestle if they are too large.
Grind the tea leaves with a mortar and pestle if they are too large but don’t pulverise the tea. You want something coarser than the tea coming from teabags.

Use the best loose Earl Grey tea you can find so you can really smell the tea in the cake and grind the leaves only if they are too big. Tea from teabags is too fine.

I usually add vegetables such as carrots, courgettes, squash or beets to cakes for more fibre, flavour and moisture. Carrots worked really well in this one and made it really soft and moist. For more texture and flavour I also replaced some of the flour with finely ground walnuts which also worked very nicely instead of using bits like in regular carrot cakes.

Lots of grated carrots in this cake!
Lots of grated carrots in this cake!

This is one of those cakes that get better after a couple of days. Using olive oil instead of butter makes it very moist and helps the tea flavour to come through beautifully. Decorate your cake with a little icing sugar instead of icing if you want to cut calories. If you prefer to ice the cake I recommend butter cream flavoured with real vanilla seeds or vanilla paste if that’s available. The flavour of vanilla icing nicely complements the flavour of this cake.

Decorating cakes with icing sugar using a paper doily (or other template) is really easy and creates quite a dramatic effect. Lift the template to reveal the pattern.


  • 2 tbsp Earl Gray Tea
  • 5 tbsp boiling water
  • 300g caster sugar
  • 250ml olive oil
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 180g flour
  • 100g walnuts, finely ground
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 300g carrots, grated
  • Icing sugar to decorate
  • Walnut halves to decorate

Paper doily for decoration


  1. Preheat oven to 190C/375F and line the bottom of a 23 cm (9 inch) cake tin with baking paper. Use a little oil or butter to grease the sides of the tin.
  2. Grind the tea leaves with a mortar and pestle to make a coarse powder (not too fine like tea from teabags). Put in a small cup and add the boiling water. Cover and leave to infuse.
  3. Mix the flour, ground walnuts, baking powder, baking soda and salt in a bowl.
  4. Beat the sugar and oil on medium speed for two minutes or until sugar is dissolved, then add the eggs one by one, beating well after each addition so each egg is well incorporated into the mix. Add the soaked tea (with liquid) and the vanilla extract and mix well.
  5. Add 1/3 of the flour mix to the egg mixture and stir to dissolve, then beat on medium speed for 2 minutes. Add the rest of the flour mixture in two batches and beat for 1 minutes after each addition.
  6. Fold the grated carrots in the batter and stir well.
  7. Pour the batter in the prepared cake tin and bake in the centre of the oven for 45-50 minutes or until the top is golden brown and a skewer inserted in the centre comes out clean. Let the cake cool in the tin for ten minutes. Release the cake from the tin onto a cooling rack, peel off the baking paper and let cool completely.
  8. To decorate the cake put a paper doily on top of the cake and sift a little icing sugar on it. Gently lift the doily to reveal the pattern and decorate with walnut halves. Enjoy with tea or coffee.

Super Healthy Beetroot Chocolate Mini Bundt Cakes

This chocolate beetroot cake recipe has become one of my favourites. Chocolate and beetroots, who thought they would go together so well? But they do and very nicely indeed!

Food Critics No. 1 and No. 2 weren’t able to guess the secret ingredient in these rich and moist mini bundt cakes. I had to tell them but they couldn’t believe it was beetroots they were eating in their chocolate cake. Obviously, they loved it or I wouldn’t be posting this recipe now. I have since made this luscious cake several times and adjusted the ingredients to make the cake even moister and tastier.

The first time I had chocolate beetroot cake was at a coffee shop in London. I could hardly wait for my plate to arrive but was really disappointed when I had the first bite. The cake was too dense and dry and didn’t seem to have any beets in it. It was just a chocolate cake and not a very good one to be honest.

Cocoa powder makes a lighter chocolate cake.

I love cakes that are light and have loads of fruit or veg in them. If you’ve been following my blog you probably know that most cake recipes I have posted have vegetable or fruits in them. Have you seen my Earl Grey Tea, Walnut and Carrot Cake for instance? Or my Spiced Squash and Pistachio Cake? Vegetables and fruit don’t only make cakes “healthy”, they make them delicious too.

The disappointment with the cake I had put me off for a while. Then one day I decided to give it a go myself. I figured the cake had been dry because there wasn’t enough beets in it and also because it was made with chocolate. That sounds stupid, but wait! I often use cocoa powder (cocoa solids) instead of chocolate in my cakes. Cocoa powder makes cakes much lighter than chocolate, even the best, because cocoa butter solidifies as the cake cools and makes the cake dense.

Cocoa powder is what remains after extracting cocoa butter from cocoa beans. It’s highly rich in antioxidants, has much more minerals than any type of chocolate and is absolutely delicious in cakes and biscuits.

I made these mini bundt cakes soon after I bought mini bundt tins and was having a bit of fun with them. The cakes looked pretty cute but I baked the batter in mini loaf tins too and they turned out really nice too.

Chocolate-beetroot cake baked in mini loaf tin. You can ice mini loaves with chocolate icing if you wish.

Beets are the unsung hero of the vegetable garden. They are low-calorie, full of fibre and nutrients. I love to snack on cooked beets as they are and often make my Beetroot and Yoghurt Salad with Pomegranate seeds. I used deep purple beets for this cake but yellow beets will also work very nicely here too.

Grate your beets with a hand grater, not too finely, for a bit of texture in the cake.
Grate your beets with a hand grater, not too finely, for a bit of texture in the cake.

In the list of ingredients you’ll see olive oil (not extra virgin) and oat bran. These are two of my favourite ingredients. You can substitute flour for oat bran if you don’t have it in your pantry. Do I need to tell you how good olive oil and oat bran are for you? Probably not.

As if there wasn’t a lot of goodness in the cakes already I served them with strawberries. Strawberries and chocolate are the perfect match for me. Anything with strawberries immediately becomes special right away, don’t you think?

Chocolate beetroot cake can be served with only a dusting of icing sugar or cocoa and goes very well with fresh strawberries.

One more thing: Plan to make these beauties a day ahead if you can. The longer they rest, the better the flavour and texture will get.

To make 20-24 mini cakes or one regular bundt cake your will need:

  • 70g cocoa powder
  • 200g flour
  • 2 tsp baking powder (preferably organic)
  • 1 tsp baking soda
  • 1 tsp salt
  • 80g fine oat bran (or add 3 tbsp flour)
  • 300g sugar
  • 300ml olive oil (or extra-virgin rapeseed oil)
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 400g cooked beets, grated
  • Extra cocoa for dusting the tins


  1. Lightly grease the bundt tins with vegetable oil or butter or spray them with cooking spray. Dust lightly with cocoa powder and shake out the excess.
  2. Preheat the oven to 190C/375F.
  3. Put all the dry ingredients in a bowl and mix well with a whisk or fork.
  4. Put the sugar in another bowl and add the olive oil. Beat on medium speed until sugar is completely dissolved (about three minutes).
  5. Add the eggs to the sugar and oil one by one and beat about a minute on medium speed after adding each egg.
  6. Add 1/3 of the flour mixture to the egg mixture and beat on low speed to incorporate. Add the rest of the flour mix in two batches and beat to incorporate in the same way. Then beat the batter for two more minutes.
  7. Add the grated beets to the batter and mix well.
  8. Divide the batter in tins. Bake for 20 minutes or until the tops are browned and a toothpick or cake taster inserted in the centre of the cakes comes out clean. Let cool in the tins for ten minutes.
  9. Turn the cakes out on a cooling rack and let cool completely.
  10. Dust with icing sugar or cocoa powder and serve with strawberries. Enjoy!