Mocha Chiffon Cake

Mocha Chiffon Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 10-12
  • About This Recipe

    “Special occasion cake, heavenly taste. We have used for birthday cake.”

    Ingredients

    Cake

  • 2teaspoons instant coffee powder or 2teaspoonsinstant coffee granules
  • 3/4 cuphot water
  • 1 3/4 cupsall-purpose flour
  • 1 1/2 cupssugar
  • 1tablespoonbaking powder
  • 1/2 teaspoonsalt
  • 1/2 cupvegetable oil
  • 6egg yolks
  • 1teaspoonvanilla extract
  • 6egg whites
  • 1/2 teaspooncream of tartar
  • 2ouncessemisweet chocolate, grated
  • Cocoa whipped cream

  • 2cupswhipping cream
  • 1/3 cupsugar
  • 3tablespoonscocoa powder
  • 1teaspoonvanilla extract
  • semisweet chocolate( for curls)
  • Directions

  • 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.
  • Frost cake.
  • Garnish with chocolate curls.
  • Reviews

  • “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.”

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