Mocha Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular for their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Mocha Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease and flour a 10-inch (25 cm) tube pan.
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In a large bowl, whisk together cake flour, granulated sugar, cocoa powder, baking powder, salt, and instant coffee powder.
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Add vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until smooth.
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In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until well combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and invert the pan onto a cooling rack. Let the cake cool completely in the pan.
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Once the cake is cooled, run a knife around the edges to loosen it. Remove the cake from the pan.
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In a chilled mixing bowl, beat whipping cream, powdered sugar, and cocoa powder until stiff peaks form.
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Frost the cooled cake with the whipped cream mixture.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 42g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
