Mocha Chiffon Cake

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Although there are thousands of recipes available online, I still find it difficult to find the recipe that fits my preference. Sometimes, they don’t taste as good as it looks in the photo. Sometimes, it just doesn’t come out the way it should be. So whenever I find a recipe that I like, I immediately save it as part of my for keeps recipes or I re-used it to come up with a different flavor, just like what I did for my Orange Chiffon Cake.

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When I posted my Orange Chiffon Cake, a close friend of mine told me how that post reminded her of her fondness of Mocha Chiffon Cake. This inspired me to make this cake and made it part of my blog. I had so much fun making this, especially decorating it. I love how light and soft this cake turned out. I love the mocha flavor that the coffee gave, and the best part of it, I was able to enjoy the cake without feeling the strong flavor of coffee.

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As this recipe was inspired by my Orange Chiffon Cake, so the steps and ingredients are quite similar. A few additional ingredients were added, basically to introduced the mocha flavor in the cake.

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I don’t drink coffee often, but with this Mocha Chiffon Cake, I get to enjoy coffee and eat it too! Let’s get started!

Ingredients for the Cake:

  • 1 and 1/2 cups of cake flour (sifted: Sift first before measuring)
  • 1 tsp of baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated (room temperature)
  • 3/4 cup of sugar, divided  (use 1 cup if you prefer a sweeter cake)
  • 1/4 tsp of cream of tartar
  • 4 tbsp oil (Vegetable or Canola Oil)
  • 1 tsp vanilla extract
  • 1/4 cup brewed coffee (or 1/4 – 1 tsp instant coffee dissolved in 1/4 cup of water)
  • 1/4 cup milk
  • Chocolate Ganache
  • Mocha Buttercream Frosting – Italian Meringue Style

Frosting Option:

Mocha Buttercream Frosting – French Style : Vanilla Buttercream Frosting + 1 tsp Coffee Powder dissolved in 1/4 tsp water or milk

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Instructions:

  1. Preheat the oven to 325F/162C.
  2. In a large mixing bowl, sift cake flour and baking powder together. Set aside.
  3. Mix coffee with milk. Set aside.
  4. In the bowl of the stand mixer fitted with the whisk attachment, whisk the egg white, salt and cream of tartar together until soft peak form(Approximately 5-7 minutes). Add 1/2 cup of the sugar and beat until stiff peak forms (Approximately 7 minutes).
  5. Transfer the egg white mixture to a clean bowl.
  6. In the bowl of the mixer, beat the egg yolks, remaining  1/4 cup sugar together until pale yellow (Approximately 10 minutes).
  7. Mix butter or oil ,  vanilla extract and coffee and milk mixture.
  8. Turn mixer to low, add 1/3 of the flour mixture into the egg yolk batter, follow by 1/2 of the coffee mixture, then 1/3 of the flour mixture, remaining of the coffee mixture, and then the remaining 1/3 of flour mixture. Mix until mixture just combined.
  9. Then, fold in the egg white mixture, 1/3 at a time, until just incorporated.
  10. Pour in a Pan
    • Mini Bundt Pan (4.5″)
      • Baking Time : 18 minutes
    • Big Bundt Pan (7″)
      • Baking Time : 28 minutes
    • Regular Muffin/Cupcake Pan (12 pieces)
      • Baking Time : 20 – 25 mins
    • Round Pan (9″)
      • Baking Time: 25 – 30 minutes

To prepare the Mocha Buttercream Frosting:

  1. Dissolve the coffee in water, use as little water as possible, just enough to dissolve the coffee. The consistency should be gel like. Add this to your Vanilla Buttercream Frosting and mix until fully combined and frosting is smooht. If you want a stronger coffee flavour, add more coffee if you are using the instant. The coffee will have to be in liquid or gel like form, do not add coffee granules in the buttercream frosting.

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Good to know:

  1. Whenever you see a recipe that says “room temperature” do not ignore it. It is specified there for a reason.Room temperature ingredients mixes well together and creates a smooth and light batter. Take the eggs or butter out 30 minutes – 1 hour to get it to room temperature.
  2. If you have no time to let the eggs sit outside to get the room temperature, you can submerge the eggs in tap or warm water for about 10-15 minutes or until it s no longer cold.
  3. You can replace the oil with the same amount of butter. Cakes that uses oil tends to have a softer texture compared to the ones that uses butter. Although, using butter gives a more richer creamy taste especially if you are using a really good quality butter.

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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

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Adapted from : U Try It (with my own modifications)

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Categories: Cakes

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