Mocha Hazelnut Chiffon Cake Recipes

MOCHA HAZELNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

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 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.