Ingredients for Mocha Chip Chiffon Cake Whipped Chocolate Cream
- Semisweet Chocolate
- All Purpose Flour
- Caster Sugar
- Powdered Instant Coffee
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Vegetable Oil
- Eggs
- Kahlua
- Cold Water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- Whipping Cream
- 1/4 cup powdered sugar
- Unsweetened Cocoa
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How to Make Mocha Chip Chiffon Cake Whipped Chocolate Cream
- Preheat oven to 325°F (160°C).
- Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- Finely chop 6 ounces of semi-sweet chocolate into pieces approximately 1/4 inch in diameter. Set aside.
- In a large mixing bowl, sift together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons instant coffee granules, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Make a well in the center of the dry ingredients.
- Add 1/2 cup vegetable oil, 4 large egg yolks, 2 tablespoons Kahlúa (or coffee liqueur), 1/2 cup water, and 1 teaspoon vanilla extract to the well. Do not mix yet.
- Using a large wire whisk, gently whisk until the wet ingredients are just combined with the dry ingredients. Do not overmix.
- Gently fold in the chopped chocolate.
- In a clean bowl of an electric mixer, beat 4 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add the remaining 1 cup granulated sugar, beating on medium speed until combined.
- Increase speed to high and beat until stiff, glossy peaks form. Do not overbeat.
- Gently fold about 1/3 of the egg yolk mixture into the egg whites to lighten them.
- Then, gently fold the remaining egg white mixture into the remaining yolk batter. Be careful not to deflate the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the whipped cream: In a chilled bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 2 tablespoons unsweetened cocoa powder with a wire whisk until stiff peaks form.
- Once the cakes are completely cool, frost with the whipped chocolate cream and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
207g
Fat
137g
Carbs
26g
