Zutaten für Mocha Chiffon Cake
- Instant Coffee Powder
- 1/2 cup hot water
- All Purpose Flour
- 1/4 cup powdered sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Vegetable Oil
- 8 large egg yolks
- Vanilla Extract
- 8 large egg whites
- 1/2 teaspoon cream of tartar
- Semisweet Chocolate
- 2 cups heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mocha Chiffon Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Mocha Chiffon Cake
- **Brew the Coffee:** Dissolve 2 tablespoons instant coffee granules in 1/2 cup hot water. Let cool completely to room temperature.
- **Dry Ingredients:** In a large bowl, whisk together 2 cups cake flour, 1 1/2 cups granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- **Wet Ingredients:** Make a well in the center. Add 1/2 cup vegetable oil, 8 large egg yolks, 1 teaspoon vanilla extract, and the cooled coffee. Mix with a wooden spoon until just combined.
- **Egg Whites:** In a clean, grease-free bowl, beat 8 large egg whites with 1/2 teaspoon cream of tartar until stiff, glossy peaks form. Do not overbeat.
- **Combine:** Gently fold the wet ingredients into the egg whites in three additions, being careful not to deflate. Stir in 1/2 cup semi-sweet chocolate chips or grated chocolate in the last fold.
- **Bake:** Pour batter into an ungreased 10-inch tube pan. Bake in a preheated 325°F (160°C) oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Invert the pan immediately onto a wire rack and let the cake hang upside down until completely cool (at least 2 hours).
- **Remove:** Carefully remove the cake from the pan.
- **Cocoa Whipped Cream:** In a medium bowl, combine 2 cups heavy whipping cream, 1/4 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract. Whisk until just combined; do not overbeat.
- **Chill:** Cover and refrigerate for at least 1 hour to allow flavors to meld and cream to chill.
- **Whip:** Whip the chilled cream with an electric mixer until soft peaks form.
- **Frost & Garnish:** Frost the cooled cake with the whipped cream. Garnish with chocolate shavings or curls.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
148g
Fat
76g
Carbs
19g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Lunch Eggs Dairy American Canadian Oven Easy Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Romantic Spring Summer Winter Cakes Easter Eggs Dietary Christmas New Years Seasonal Comfort Food Valentines Day Taste Mood Equipment 4 Hours Or Less
