Created by: Derf
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Recipe #5043 | Created on March 28, 2012
Categories: British, North American, Pacific Northwest, Pacific Rim, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Thanksgiving, Valentine's Day, Winter, Electric Mixer, Hand Mix/Whisk, Oven Bake, Refrigerator, Vegetarian, Make it from scratch (more)
Mocha Chiffon Cake
"Special occasion cake, heavenly flavour with a delightful whipped cocoa cream for filling or topping . Makes any occaion special !"
- Cake:
- 2 teaspoons instant coffee powder or 2 teaspoons instant coffee granules
- 3/4 cup hot water
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 6 egg yolks
- 1 teaspoon vanilla extract
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 2 ounces semisweet chocolate, grated
- Cocoa Whipped Cream:
- 2 cups whipping cream
- 1/3 cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Semisweet chocolate ( for curls)
What You Will Need
No special items needed.
Step 1
Preheat oven to 325f degrees. 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 centre, add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth.
Step 2
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.
Step 3
Bake in a 325f 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.
Step 4
Frost with cocoa whipped cream. Cocoa 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.
Step 5
Remove from refrigerater, whip until soft peaks form. Frost cake. Garnish with chocolate curls.
- Serving Size: 1 (116.5 g)
- Calories 340.8
- Total Fat - 9.7 g
- Saturated Fat - 5.8 g
- Cholesterol - 31.6 mg
- Sodium - 100.7 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 1.3 g
- Sugars - 36.9 g
- Protein - 5.6 g
- Calcium - 92.8 mg
- Iron - 1.1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg