Mocha Chiffon Cake
Recipe: #5043
March 28, 2012
"Special occasion cake, heavenly flavour with a delightful whipped cocoa cream for filling or topping . Makes any occaion special !"
Original is 10 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
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