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Mocha Chiffon Cake Recipe

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!

Prep Time 30 mins
Cook Time 90 mins
Calories 558.7 kcal
Protein 15g
Rating 5.0 (3 Reviews)
Mocha Chiffon Cake 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mocha Chiffon Cake

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How to Make Mocha Chiffon Cake

  1. **Brew the Coffee:** Dissolve 2 tablespoons instant coffee granules in 1/2 cup hot water. Let cool completely to room temperature.
  2. **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.
  3. **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.
  4. **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.
  5. **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.
  6. **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.
  7. **Cool:** Invert the pan immediately onto a wire rack and let the cake hang upside down until completely cool (at least 2 hours).
  8. **Remove:** Carefully remove the cake from the pan.
  9. **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.
  10. **Chill:** Cover and refrigerate for at least 1 hour to allow flavors to meld and cream to chill.
  11. **Whip:** Whip the chilled cream with an electric mixer until soft peaks form.
  12. **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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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