Mocha Chiffon Cake Recette

Indulge in this decadent Mocha Chiffon Cake, perfect for birthdays and special occasions. Light as air, yet intensely flavorful, this recipe combines the richness of coffee and chocolate with a fluffy chiffon texture. Impress your guests with this elegant and unforgettable dessert!

Préparation 30 min

Cuisson 90 min

Calories 558.7 kcal

Protéines 15g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

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Comment préparer 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

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Questions fréquentes

Combien de temps faut-il pour préparer Mocha Chiffon Cake ?

Mocha Chiffon Cake prend environ 120 minutes du début à la fin — environ 30 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Mocha Chiffon Cake ?

Mocha Chiffon Cake contient environ 558.7 calories par portion, avec environ 15 g de protéines, 19 g de glucides et 53 g de lipides.

De quels ingrédients ai-je besoin pour Mocha Chiffon Cake ?

Les principaux ingrédients de Mocha Chiffon Cake sont Instant Coffee Powder, Hot Water, All Purpose Flour, Sugar, Baking Powder, Salt. Consultez la liste complète avec les quantités ci-dessus.