“Special occasion cake, heavenly taste. We have used for birthday cake.”
2teaspoons instant coffee powder or 2teaspoonsinstant coffee granules
3/4 cuphot water
1 3/4 cupsall-purpose flour
1 1/2 cupssugar
1/2 cupvegetable oil
1/2 teaspooncream of tartar
2ouncessemisweet chocolate, grated
Cocoa whipped cream
semisweet chocolate( for curls)
For the cake: Dissolve coffee powder in hot water, cool to room temperature.
In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
Beat with a wooden spoon until smooth.
In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
Spoon batter into ungreased 10 inch tube pan.
Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
Turn pan upside down and let cake hang until cool.
Remove from pan.
Frost with cocoa whipped cream.
For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
Cover and refrigerate for 1 to 2 hours.
Whip until soft peaks form.
Garnish with chocolate curls.
“Have made this cake 4 times within the last month and had people rave about them everytime! Will be making it again for a friend’s bday (as requested). I liked frosting the cake the night before and chilling it overnight in a cake keeper to let the cocoa whipped cream firm up a bit as it gives a neat edge when I slice the cake and the flavour intensifies even more making it almost taste like ice cream! Thanks so much for such a delightful recipe!”
“Finally a cake I like! I love light and fluffy cakes, and this worked well. I didn’t use the frosting as I didn’t have whipped cream, and I love chiffon cakes without much forsting anyway, so I just dusted it with icing sugar, it came out of the oven 2 hours ago and there are only 3 pieces left! Usually cakes take up a week to finish! Will be making it again and will play around with the flavours, thx for a great recipe!”
“It turned out wonderfully light and moist. Very easy to make. I used cake flour instead of all-purpose flour though,followed the recipe exactly otherwise. Will definitely make it again. The whipped cream frosting was perfect with this cake.”