Best 3 Mocha Chiffon Cake Recipes

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.

MOCHA CHIFFON CAKE

Steps:

• Oven Temp ~ 325° Baking Time ~ 17 - 20 Min. Pan Type ~ four 9-inch round cake pans Preheat oven, grease and flour pans. Stir together first 3 ingredients until blended; cool. Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into four prepared pans. This is a four layer chiffon cake, make sure to use four pans when cooking. Bake 2 layers at a time until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks. Spread about 1/2 cup Chocolate Coffee Butter Cream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if desired. Store in refrigerator. NOTE: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 cup Chocolate-Coffee Butter Cream Filling between layers. Frost as directed.