Dessert: Mocha Chiffon Cake

Ingredients

3/4 c. boiling water
3 tbsp. instant espresso or coffee powder
.67 c. Unsweetened cocoa powder
7 large eggs
1/2 c. canola oil
2 tsp. vanilla extract
2 tsp. baking powder
3/4 tsp. salt
2 c. granulated sugar
2 c. cake flour (not self-rising)
1/2 tsp. cream of tartar

Instructions

Heat oven to 325 °F. You'll need a 10-inch tube pan with removable bottom and tube. In large bowl, whisk water and espresso powder until dissolved; whisk in cocoa powder until blended and smooth. Whisk in 5 egg yolks, oil, vanilla, baking powder and salt until smooth. Whisk in 1 3/4 cups of the sugar, and then the flour; whisk 1 minute until batter is smooth.
In large bowl of stand mixer, beat the 7 egg whites until frothy; add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Beat on high speed until stiff yet billowy peaks form when beaters are lifted. Stir about 2 cups of the whites into the cocoa mixture to loosen. Gently fold in the remaining whites until batter is evenly mocha-colored. Pour batter into pan.
Bake 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Turn pan upside down onto a wire rack onto the pan's 3 raised "feet" (if pan does not have feet, you can invert it onto the narrow neck of a large funnel set on a wire rack). Cool completely.
Using a long, thin knife, release edges of cake and around the middle tube. Lift cake from sides of pan. Release cake away from bottom of pan. Invert onto a wire rack.
Heat cream, butter and corn syrup in a medium saucepan until simmering; remove from heat and add chocolate. Let stand 5 minutes. Whisk until smooth. Whisk in liqueur. Pour glaze into a glass measure. Let stand at room temperature 20 minutes or until cool and slightly thickened. Slowly pour and spread over top of cake, easing glaze over edges and letting it drip down sides and center hole of cake. Refrigerate to set. Garnish top with currants or berries, if desired.

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