Folks, gather round’ and listen up! I’ve got an exciting recipe to share with you today – a Mocho Chiffon Cake. Now, I ain’t gonna lie to ya, this cake ain’t your ordinary sponge cake. It’s got a rich mocha flavour that’ll make your taste buds dance and sing.
Picture this: a fluffy, moist chiffon cake infused with coffee granules and cocoa powder. Add to that a luscious layer of whipped cream frosting on top and you’ve got yourself a winning dessert that’s perfect for any occasion.
Now, I know what some of y’all may be thinking – “chiffon cakes are too complicated to make.” But let me tell ya, this recipe is easy as a breeze. And the best part? It can be made ahead of time so you don’t have to rush on the day of your party.
So pull up a chair, grab your mixing bowl and let’s get cookin’!
Why You’ll Love This Recipe
Are you looking for a cake that is light, fluffy and full of flavor? Look no further than this mocha chiffon cake recipe! This cake is the perfect combination of delicate chiffon and delicious coffee flavor, making it an ideal choice for any occasion.
You’ll love this recipe because of its unique blend of flavors that come from the instant coffee granules and cocoa powder. The chiffon cake base is airy and spongy, giving it a delicate texture that doesn’t weigh you down. It’s perfect for anyone who loves their sweets with a touch of sophistication.
This recipe is also perfect for those who appreciate a good dessert but want to keep it on the lighter side. The low-fat milk and egg whites in this recipe ensure that even though there’s sugar in it, it doesn’t make you feel guilty after indulging in a big slice.
Whether you’re celebrating a birthday or just want to make an easy dessert for your family, this mocha chiffon cake will definitely impress. Its glossy appearance and light texture make it look professional, but it’s actually one of the easiest cakes to make.
Give it a try and you won’t be disappointed!
- 1 cup cake flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 4 egg yolks (room temperature)
- 1/2 cup cold water
- 2 1/2 tablespoons instant coffee granules (Delta Mocha or any brand will do)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
Ingredients for the Meringue:
- 4 egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 3/4 cups granulated sugar
Ingredients for the Gelatin Mixture:
- 2 cups hot water
- 3 tablespoons unflavored gelatin
- 3 tablespoons Delta Mocha or any instant coffee granules
- 2 teaspoons vanilla extract
- a chiffon cake pan (10-inch tube pan)
- mixing bowls (large and medium-sized ones)
- electric hand mixer or stand mixer
The Recipe How-To
Let’s dive into the details of making a scrumptious Mocha Chiffon Cake.
- 1/2 cup water
- 1 tablespoon instant coffee granules
- 1 and 3/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
Step 1: Preheat your Oven
Preheat your oven to 325°F (163°C).
Step 2: Mix dry ingredients
In a mixing bowl, combine together the cake flour, cocoa powder, baking powder, baking soda and salt.
Step 3: Mix the wet ingredients
In a separate bowl, beat egg yolks with half-cup sugar until it turns light yellow. Add in oil, water, coffee powder and vanilla extract until fully combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry mixture while whisking until combined.
Step 5: Whip the Egg Whites
Beat egg whites in another clean mixing bowl with cream of tartar until frothy. Then add the remaining sugar slowly on high speed till it forms shiny firm peaks.
Step 6: Fold Batter Properly
Fold approximately a third portion of egg whites into batter. Then gently fold in the remaining whites into it until everything is mixed well together.
Step 7: Bake Chiffon Cake
Spread cake mocha batter evenly into an ungreased tube pan. Tap gently against the counter to make sure everything is levelled out. Bake for about 50 minutes, or until a toothpick inserted comes out clean.
Step 8: Cool Cake in pan
When the cake is done baking, remove it from the oven and immediately turn it upside down to cool. The cake must be cooled completely like this, otherwise it may shrink and not be as airy and fluffy as it is supposed to be.
Step 9: Remove cake from pan
Once the cake cools down completely, use a knife or spatula to gently run around the edges of the tube to loosen it from the pan. Then carefully invert the pan onto a cake plate.
Your Delicious Mocha Chiffon Cake is now ready to serve!
Substitutions and Variations
Hey there, folks! Now that you’ve got the basics down for my delicious Mocha Chiffon Cake, let’s talk about how you can switch things up to fit your personal taste preferences and dietary needs.
First of all, let’s talk about the coffee. While our recipe specifically calls for instant coffee granules, you can also use freshly brewed coffee for a more authentic taste. If you’re not a fan of coffee at all, try substituting it with another flavor like almond or vanilla extract. This will give your cake a whole new flavor profile!
If you’re looking for a gluten-free option, swap out the flour for a gluten-free flour blend, and make sure your baking powder is also gluten-free. You can also use plant-based milk instead of regular milk to make this recipe dairy-free.
One variation I love to try is adding some chocolate chips or chopped nuts into the batter before baking – it gives the cake an extra crunch and texture that’s hard to resist!
And if you want to go all-out with the coffee flavors, try adding some caramel drizzle on top of your finished cake. The salted caramel pairs so well with the mocha chiffon and creates a deliciously rich flavor that’s perfect for any special occasion.
Whatever variations or substitutions you choose to make, I hope this Mocha Chiffon Cake recipe becomes a staple in your kitchen repertoire. Happy baking!
Serving and Pairing
As a barista and coffee enthusiast, I believe that this mocha chiffon cake is the perfect pairing for a freshly brewed cup of Delta Mocha coffee. The chiffon cake has a delicate texture and is not too sweet, making it an excellent complement to the robust and complex flavors of a Delta Mocha.
When serving this mocha chiffon cake, I recommend slicing it into thin pieces and dusting with cocoa powder. For an extra special touch, you can top it with whipped cream or serve it with a side of vanilla ice cream. The cool creaminess of the ice cream perfectly offsets the warm chocolatey flavor of the cake.
This cake is also ideal for sharing with friends and family at special occasions such as birthdays, anniversaries, or other celebrations. Its elegant design and moist texture make it a delightful dessert that will leave everyone happy and satisfied.
Furthermore, this recipe can be easily modified to suit different preferences or dietary restrictions. You can substitute regular flour with gluten-free flour or almond flour for a healthier option. Also, you can add some salted caramel drizzle on top if you are a fan of caramel.
In conclusion, this mocha chiffon cake is incredibly versatile and pairs excellently with coffee – especially Delta Mocha! It’s an easy-to-make dessert that you can share with your loved ones at any time of year. Whether for dessert after dinner, or simply to enjoy as your afternoon snack, this cake recipe is sure to impress anyone who tries it!
Make-Ahead, Storing and Reheating
Now that you have made your delicious Mocha Chiffon Cake, it’s time to discuss how to store and enjoy it later. Luckily, this cake can be stored for several days without losing its flavor and moistness.
If you have already sliced the cake, cover the exposed surface with a plastic wrap or aluminum foil to prevent it from drying out. You can store it at room temperature for a day or two, but for longer storage, refrigeration is recommended.
To refrigerate the cake, wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container or a large resealable plastic bag. Your Mocha Chiffon Cake can be stored in the refrigerator for up to 4-5 days.
If you are planning to serve the cake after refrigerating it, let it sit at room temperature for about an hour before serving to allow it to soften up. You could also slightly warm the cake in a microwave or oven until just heated through – but be careful not to overheat it as this could cause the cake to dry out.
Additionally, you can freeze your Mocha Chiffon Cake so that you always have some on hand. Once again, cover the cake tightly with plastic wrap and/or foil and place in heavy-duty freezer bags. This dessert will last about two months in the freezer.
When you are ready to eat the frozen Mocha Chiffon Cake, simply remove it from the freezer and let thaw at room temperature for several hours before serving. If you’re looking for something different, try enjoying your Mocha Chiffon Cake frozen straight from the freezer as an icy treat!
Whether you’re celebrating a birthday or hosting a festive occasion, this recipe is perfect for any dessert lover. With these tips on storing and reheating your Mocha Chiffon Cake, you can always indulge in its delectable coffee flavor long after it has been prepared.
Tips for Perfect Results
Now that you’ve got the hang of making a mocha chiffon cake, here are some tips to make sure you get perfect results every time.
Firstly, make sure all your ingredients are at room temperature. This helps ensure that they blend together evenly and form a cohesive batter. On the other hand, if the eggs are too warm, they might cook in the mixture before you can get it in the oven.
When making chiffon cakes, it is essential to sift your dry ingredients twice. This ensures that all the ingredients are evenly distributed and incorporated into the batter, creating a light and fluffy texture. Additionally, you should use a spatula to gently fold in the flour so as not to release all the air you worked so hard to put into the egg mixture.
Another important step to follow is to whip your egg whites until they form stiff peaks. This may take up to five minutes of intensive beating but will ensure that your cake rises high and maintains its height as it cools.
Additionally, every oven is different. To ensure an even bake, it is always better to rotate your pan or place a foil tent over the cake halfway through baking to prevent over-browning of one side.
Lastly, when sprinkling cocoa powder on top of your finished cake, it’s always better to use a fine-mesh strainer to spread it evenly across the top for that impeccable presentation.
Follow these tips for perfect sweet success!
Now that you’ve got your hands on the Mocha Chiffon recipe, it’s time to address some common questions and concerns. The FAQ section is here to provide answers to your queries and give you more confidence in executing the recipe with flair. Whether you are a beginner or seasoned home baker, don’t miss out on the valuable tips and tricks to maximize each ingredient’s potential. Let’s dig in!
What makes chiffon cake different from sponge cake?
Chiffon cake is a unique amalgamation of a sponge cake and a butter cake. It differs from typical sponge cakes as it incorporates both oil and baking powder, but maintains the traditional aspect of whipped egg whites and yolks as its core foundation.
Why do you put cornstarch in chiffon cake?
Adding cornstarch to the egg whites mixture can help in maintaining the airy texture of the meringue by soaking up excess moisture.
Why is my chiffon cake not fluffy?
When whipping up meringue for your chiffon cake, it’s important to achieve the perfect balance. If it’s not whipped enough, your cake may come out flat and dense. On the other hand, if it’s over-whipped, it will form clumps that are difficult to incorporate into the batter. So be sure to find that sweet spot in between to create a fluffy and light chiffon cake with a delicate crumb.
In conclusion, the mocha chiffon cake recipe is a perfect treat for any coffee lover, and it can instantly elevate any birthday tea party to new heights. With its moist and fluffy texture and rich coffee flavor, this cake is sure to impress your guests and satisfy your taste buds.
Just remember to follow the recipe instructions carefully, use high-quality ingredients, and make sure to store the cake properly after making it. And if you’re feeling creative, don’t be afraid to experiment with different variations and substitutions.
So why not give this recipe a try and surprise your friends and family with a delicious homemade mocha chiffon cake? Trust me, they’ll be begging you for the recipe in no time!
Mocha Chiffon Recipe
- 1 (3 ounce) envelope unflavored gelatin
- 1/4 cup cold water
- 3/4 cup milk
- 1/3 cup semisweet chocolate morsel
- 3 tablespoons cocoa
- 2 eggs, separated
- 1/2 cup sugar
- 2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
- 1 cup whipping cream, whipped
- additional whipped cream (optional)
- chocolate shavings (optional)
- Soften gelatin in cold water; let stand 5 minutes.
- Combine milk, chocolate morsels, and cocoa in a heavy saucepan; cook over low heat until chocolate melts.
- Combine egg yolks and sugar in a small mixing bowl; blend well. Gradually stir about 1/4 of the hot mixture into the egg yolk mixture. Add this to remaining hot mixture, stirring constantly.
- Add coffee granules to hot mixture. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in softened gelatin and vanilla. Chill until mixture is the consistency of unbeaten egg white.
- Beat egg whties (at room temp.) until stiff peaks form. Gently fold egg whites into coffee mixture.
- Gently fold whipped cream into egg white mixture. Spoon into a 1 quart casserole and chill until firm. (Or you can use dessert dishes or champagne flutes, or whatever you wish to serve this in.).
- To serve, top with additional whipped cream and chocolate shavings, if desired.