Mocha Chiffon Cake
Indulge in the rich, airy decadence of Mocha Chiffon Cake, a perfect fusion of fluffy texture and bold coffee-chocolate flavor. This show-stopping dessert combines the lightness of chiffon cake with the robust depth of instant coffee and cocoa powder, creating an irresistible treat for coffee and chocolate lovers alike. Made with whipped egg whites folded into a silky batter, this cake achieves its signature cloud-like texture without the need for heavy cream or butter. Baked to perfection in an ungreased tube pan and inverted to cool, it emerges tall and delicately structured. Serve this mocha dream plain, or elevate it with a dollop of whipped cream and a dusting of cocoa powder for a restaurant-worthy finish. With its effortless charm and sophisticated flavors, this Mocha Chiffon Cake is ideal for special occasions or anytime you crave a slice of something extraordinary.
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Ingredients
- 180 g Cake flour
- 200 g Granulated sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1.5 tbsp Instant coffee powder
- 60 ml Boiling water
- 2 tbsp Unsweetened cocoa powder
- 7 pieces Large eggs, separated
- 80 ml Vegetable oil
- 80 ml Whole milk
- 1 tsp Vanilla extract
- 0.5 tsp Cream of tartar
Directions
Step 1
Preheat your oven to 325°F (165°C). Do not grease the tube pan, as this will help the cake rise properly.
Step 2
In a small bowl, dissolve the instant coffee powder in the boiling water. Add the cocoa powder and stir until smooth. Let it cool to room temperature.
Step 3
In a large mixing bowl, sift together the cake flour, 150g of the sugar (reserve the remaining 50g for later), baking powder, and salt. Make a well in the center of the dry ingredients.
Step 4
Add the egg yolks, vegetable oil, milk, vanilla extract, and cooled coffee-cocoa mixture into the well of the dry ingredients. Whisk until the batter is smooth and well incorporated. Set aside.
Step 5
In a large, clean mixing bowl, using a hand or stand mixer, beat the egg whites and cream of tartar on medium speed until frothy.
Step 6
Gradually add the remaining 50g of sugar to the egg whites, a little at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form.
Step 7
Gently fold the whipped egg whites into the batter in three additions, using a spatula. Be careful not to deflate the air in the whites.
Step 8
Pour the batter into an ungreased 10-inch (25cm) tube pan. Smooth the top with a spatula.
Step 9
Bake in the preheated oven for 50 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Step 10
Remove the cake from the oven and immediately invert the pan onto a bottle or a cooling rack to cool completely. This prevents the cake from collapsing.
Step 11
Once cooled, run a thin knife around the edges of the pan to release the cake. Carefully remove the cake from the pan and place it on a serving plate.
Step 12
Serve as is, or with whipped cream and a dusting of cocoa powder for decoration. Enjoy!
Nutrition Facts
| Serving size | 985.2 grams (985.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2637 |
| Total Fat 110.20g | 141% |
| Saturated Fat 24.10g | 121% |
| Polyunsaturated Fat 45.50g | |
| Cholesterol 1312mg | 437% |
| Sodium 2611mg | 114% |
| Total Carbohydrate 358.00g | 130% |
| Dietary Fiber 8.70g | 31% |
| Total Sugars 206.70g | |
| Protein 66.80g | 134% |
| Vitamin D 323IU | 1617% |
| Calcium 354mg | 27% |
| Iron 10mg | 57% |
| Potassium 1690mg | 36% |
Source of Calories