Mocha Chiffon Cake Recipes

MOCHA CHIFFON CAKE

Steps:

• 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.

MOCHA CHIFFON CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
• Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

MOCHA HAZELNUT CHIFFON CAKE

Steps:

• Heat oven to 325°F. Place oven rack at position just below center. You'll need a 10-inch tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
• Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur, and vanilla. Stir cocoa mixture into flour mixture until blended.
• Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.
• Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.
• Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely. Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
• Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.

HAZELNUT CHIFFON CAKE

Steps:

• In a large bowl, combine the flour, sugar, hazelnuts, baking powder and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. Beat until well blended. In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-70 minutes or until top springs back when lightly touched. Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake., In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.