Are you a coffee lover? Do you enjoy savoring the aromatic blend of coffee with the creamy texture of chocolate? Then don’t wait any longer and try out our Mocha Chip Chiffon Cake recipe!
This cake is one of my personal favorites, and it never fails to make me feel energized and rejuvenated. The perfect balance of cocoa and coffee combined in a light, airy texture is like an invitation to indulge yourself in each bite.
This recipe is impeccable for your next festive gathering or as a delightful treat for your family gatherings. It can bring so much joy and satisfaction to all dessert lovers out there. The fascinating combination of coffee and chocolates, incorporated into this cake, gives it an exceptional flavor that you won’t find in other cakes.
But enough talking about it! Let’s roll up our sleeves and get ready to bake this mocha chip chiffon cake together! Follow the steps carefully, and you’ll have a delicious cake baked fresh at home in no time. Trust me; once you taste this delicate mix of chocolate and coffee, it will become your go-to dessert.
Why You’ll Love This Recipe
Can’t get enough of coffee and chocolate? You’ll absolutely love this recipe for Mocha Chip Chiffon Cake! This cake is a heavenly combination of rich coffee and chocolate flavors, all perfectly swirled into an easy-to-make chiffon cake that’s easy, airy, and fluffy.
But what makes this recipe so special? For starters, it’s incredibly versatile. Whether you’re looking for an indulgent treat to enjoy on your own or something savory to impress your guests, this cake delivers. And with its light texture and not-too-sweet taste, it’s the perfect dessert for any occasion.
Plus, there’s nothing quite like a homemade chiffon cake. If you’ve never tried making a chiffon cake before, you’re in for a real treat with this recipe. The whipped egg whites give the cake its signature lightness, while the sifted flour ensures that every bite is just the right amount of airy.
And let’s not forget about the mocha chips – they take this chiffon cake to a whole new level of deliciousness! Rich yet subtle, they perfectly complement the mocha flavor and add just the right amount of crunch to every bite.
So if you’re a fan of coffee and chocolate – or even if you’re just looking for an easy and impressive dessert – be sure to give this Mocha Chip Chiffon Cake recipe a try. It’s sure to become a go-to in your baking repertoire!
Make sure you have the following ingredients to make this Mocha Chip Chiffon Cake Recipe:
- Eggs: 4 large eggs, separated into yolks and whites.
- Sugar: 1 1/2 cups granulated sugar to sweeten the cake.
- All-Purpose Flour: 1 1/2 cups of all-purpose flour or maida (Indian variant).
- Baking Powder: 2 teaspoons of baking powder for leavening the cake.
- Instant Coffee: 1 tablespoon of powdered instant coffee to give that perfect mocha flavor.
- Salt: Just 1/4 teaspoon salt enhances the taste of the ingredients.
- Chocolate Chips: A crucial ingredient that provides the chocolate flavor is 1 cup of semisweet chocolate chips.
- Tap Water: 1/2 cup tap water or as needed for preparing batter.
- Kahlua: If you can’t resist liqueur, replace water with Kahlua in equal proportion to make it an adult version mocha chip chiffon cake.
The above list of recipe ingredients helps bring out the best coffee flavor in this mocha chiffon cake. In case you don’t have all the listed ingredients, no worries since we have provided substitution options and variations later in this recipe article.
The Recipe How-To
Now, the moment we’ve all been waiting for- the recipe how-to for this decadent Mocha Chip Chiffon Cake Recipe!
Preheat your oven to 325°F.
Step 1: The Dry Ingredients
Sift together 2¼ cups cake flour, 1½ cups sugar, 1 tablespoon baking powder, and 1 teaspoon salt into a large mixing bowl. Add 3 tablespoons of powdered instant coffee and whisk everything together.
Step 2: The Wet Ingredients
In a separate bowl, whisk together 7 egg yolks, ⅓ cup vegetable oil, ½ cup tap water, ⅓ cup Kahlua, and 2 teaspoons vanilla extract until smooth.
Step 3: Combining the Two Mixtures
Pour the wet ingredients into the dry mixture and stir until combined. Fold in 1 cup chocolate chips until evenly distributed throughout the batter.
Step 4: Preparing the Egg Whites
In another mixing bowl, add 1 teaspoon cream of tartar to the egg whites and beat at medium speed until frothy. Gradually add in ¾ cups white sugar, one tablespoon at a time, and continue to beat until stiff peaks form.
Step 5: Combine Both Mixtures
Gradually fold in the egg whites into the batter with a spatula, gently folding until just combined. Be patient, it’s important not to overmix!
Step 6: Baking Time
Pour the batter into an ungreased tube pan (10 inch, 12 cup capacity) and bake immediately for approximately an hour or until an inserted toothpick comes out clean.
Remove from oven and cool upside down for about an hour before running a knife between the cake and sides of pan.
Serve the cake with a dusting of powdered sugar on top or spread whipped cream over each slice for an extra treat. Trust me, this Mocha Chip Chiffon Cake Recipe will make any coffee lover’s day!
Substitutions and Variations
Hey there, fellow coffee lovers! If you are feeling creative and want to experiment with different flavors and ingredients, I’ve got a few substitutions and variations for you to try with the Mocha Chip Chiffon Cake recipe.
1. Coffee Flavor: If you prefer a stronger coffee flavor, add more instant coffee or espresso powder to the batter. For a twist, try substituting the Kahlua with Baileys or Amaretto liqueur.
2. Chocolate Chips: You can swap out the chocolate chips with white chocolate chips, dark chocolate chunks, or even peanut butter chips for a sweet and salty combo.
3. Buttercream Frosting: Skip the Kahlua in the frosting if you prefer a non-alcoholic version. You can also switch up the frosting completely by trying a coffee buttercream or whipped cream topping.
4. Layered Cake: Rather than making one large chiffon cake, you can divide the batter into two or three pans to make layered cakes. Sandwich each layer with your favorite frosting or whipped cream filling for an indulgent treat.
5. Orange Chocolate Mocha Cake: Add some orange zest to the cake batter and top it off with a chocolate glaze for a delicious orange chocolate mocha combo.
Remember that baking is all about trial and error! Don’t be afraid to experiment with different ingredients and flavors until you find your perfect combination. Just be sure to write down your substitutions so you can recreate your winning creation again in the future.
Serving and Pairing
Alright kiddos, it’s time to dig into this heavenly mocha chip chiffon cake! This cake is perfect for any occasion, whether you’re entertaining your friends or just craving a sweet treat. To make things even more amazing, I’ve got some pairing suggestions that will take this cake to the next level.
First of all, let’s talk about ice cream. Vanilla or chocolate flavors go great with this cake, but if you’re feeling adventurous, try mixing in some Kahlua for a boozy twist. Creamy mocha ice cream will also take your taste buds on a journey to heaven.
If you want something warm and cozy, pair this cake with a rich cup of coffee or hot chocolate. The bold flavor of coffee brings out the rich chocolate notes in the cake, while hot chocolate adds another layer of richness.
Now if you want to go all out, whip up some buttercream frosting infused with coffee flavor and slather it on top of the cake. This will make the cake even more decadent and indulgent.
And lastly, if you’re up for an unexpected adventure for your taste buds, try pairing this cake with a citrusy dessert like orange chocolate sponge or chiffon cake. While it may seem strange at first, the combination of the tangy orange and rich chocolate creates a perfect harmony in your mouth.
So there you have it, folks! Whether you’re going simple or extravagant, these pairing suggestions will only enhance your experience with this delicious mocha chip chiffon cake.
Make-Ahead, Storing and Reheating
Ah, now that you’ve made the Mocha Chip Chiffon Cake recipe, let’s talk about some ways you can safely store it for those moments of sweet cravings. This cake is not only easy to make, but also comfortable to store and reheat.
If you plan on storing it, make sure it is cooled to room temperature before doing so. Wrap each slice in plastic wrap or a container with an airtight lid. The cake slices can last up to 3-4 days in the refrigerator.
You can even make this cake one day ahead of time if you’re expecting any guests. Once baked and cooled, wrap the entire cake carefully in plastic wrap and keep it in the fridge overnight.
When it comes to reheating, avoid microwaving it as chiffon cake tends to dry out quickly when heated in a microwave. Instead, preheat your oven to 350°F (175°C) and place the sliced chiffon cake on a baking sheet for 5-7 minutes until it’s warm and fluffy again. Serve immediately with a dollop of whipped cream or a sprinkle of powdered sugar.
This cake tastes incredibly delicious even when served cold, as the chilled layers feel luxurious against your taste buds! You can even freeze this wonderful mocha chip chiffon cake for up to two months in an air-tight container or plastic wrap. When ready to eat again, thaw overnight and serve as usual.
Remember; storing and reheating should be done wisely to not compromise the texture and flavors that make this chiffon cake so special!
Tips for Perfect Results
When it comes to baking the perfect chiffon cake, there are some tips and tricks that can make all the difference. Making a mocha chip chiffon cake might sound intimidating, but with these helpful hints, you can achieve the perfect texture and flavor.
First, let’s talk about the eggs. Separate them while they are still cold, but then let them come to room temperature before using them. This will help the whipped egg whites reach their full potential for volume and structure. Be sure to beat the egg whites until they form stiff peaks; if they are too soft, the cake won’t rise properly.
Next, you want to use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a lighter and tender crumb for your chiffon cake. Also, sift your dry ingredients together three times to ensure they mix evenly and result in a fluffy cake.
When it comes to blending wet and dry ingredients, fold gently and slowly with a spatula. Avoid over-mixing or stirring too vigorously; you don’t want to collapse those lovely whipped egg whites.
For extra flavor in your mocha chip chiffon cake, consider adding Kahlua or instant coffee to your batter. These ingredients bring out the best in chocolate chips and help deepen the chocolate flavor.
Finally, follow the baking instructions precisely. Your oven should be preheated to the correct temperature, and don’t open the oven door until at least 20 minutes have passed in the baking process. If you need to check on the cake before it’s done baking, quickly peek through the window on your oven door instead of opening it up.
By following these tips for making a perfect mocha chip chiffon cake, you’ll impress all your friends and family with an easy-to-make yet impressive dessert that is sure to please any coffee lover’s taste buds.
Before we conclude this recipe article, I want to take a moment to address some common questions and concerns that you may have while making this fantastic Mocha Chip Chiffon Cake. So, if you’re feeling a little unsure about any of the steps or ingredients, fear not! I’ve got you covered. Here are some frequently asked questions and their respective answers that should help clear things up and ease your mind.
What is the difference between a sponge cake and a chiffon cake?
Chiffon cake is a perfect blend of sponge cake and butter cake, using both baking powder and oil. However, it has the same foundation as a sponge cake, relying on separated, whipped egg whites and yolks.
What are the common failure in baking chiffon cake?
Baking can be a tricky business sometimes. Even with the best recipes and techniques, things don’t always turn out as we hoped. We’ve all been there – you put in the time and effort to make a beautiful cake, only to have it fall flat. It’s frustrating, but it happens. Egg white-based cakes, in particular, can be prone to this, so don’t be too hard on yourself. Just try again!
When it comes to baking a cake, preparation is key. One of the most important steps is preparing the baking pan. It’s essential to grease and flour the pan thoroughly to ensure that the cake won’t stick and will come out in one piece. If you skip this step, you’re setting yourself up for disappointment.
Another mistake that can result in a less-than-perfect cake is using the wrong type of paper. It might seem trivial, but using wax paper instead of baking paper can be a recipe for disaster. Wax paper isn’t designed to withstand the high temperatures of the oven, so it can melt or even catch fire. Always make sure to use the appropriate type of paper for your baking needs.
Finally, it’s important to store your cake correctly. If you’re not planning on serving it right away, you’ll need to put it in the fridge. However, be careful not to leave it in there for too long without wrapping it up properly. If the cake is left uncovered, it can dry out and become stale. So, be sure to cover it tightly with plastic wrap or foil before refrigerating.
Why is my chiffon cake not fluffy?
Achieving the perfect whipped meringue can make or break the texture of your chiffon cake. If it isn’t whipped enough, your cake may turn out dense with less volume. Conversely, if it’s over-whipped, you’ll have clumpy whites that don’t blend into the batter smoothly, making it difficult to mix uniformly.
Is chiffon cake the same as angel food cake?
Both chiffon cake and angel food cake are popular desserts sold in grocery stores. Despite their similarities in appearance, the key distinction between the two is the ingredients used. While angel food cake is made without any egg yolks or fat, chiffon cake incorporates both egg whites and yolks in its recipe.
So, there you have it, the Mocha Chip Chiffon Cake recipe that will bring a classic touch of sweetness to your day. It’s true, making perfect chiffon cakes requires time and effort, but it’s a worthy investment that pays off with every bite you take.
Therefore, I invite you to try this recipe and immerse yourself in the fluffy world of chiffon cakes. Don’t forget to share it with your family, friends or colleagues. Whether as an afternoon treat or after-dinner dessert, it’s sure to please everyone’s taste buds.
Remember that baking is an art and science – don’t be intimidated by it because every mistake can bring you closer to improvement. Read through the recipe article carefully and follow the tips for perfect results mentioned above.
Lastly, if you are a coffee lover like me, then this mocha chip chiffon cake recipe will surely satisfy all your cravings for caffeine and delectable flavors combined. With buttercream frosting or whipped cream topping, enjoy this delightful masterpiece with your favorite cup of coffee.
Mocha Chip Chiffon Cake Recipe
- 3 ounces semisweet chocolate
- 2 cups sifted all-purpose flour
- 1 3/4 cups sugar
- 1 tablespoon powdered instant coffee or 1 tablespoon espresso powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 eggs, separated
- 1/2 cup Kahlua or 1/2 cup Tia Maria
- 1/4 cup cold tap water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- powdered sugar
- Position oven rack 1/3 up from the bottom of the oven; preheat oven t 325°.
- You will need a 10 x 4 inch tube pan; it must NOT be a nonstick pan and it must be the kind made in two pieces—the bottom and tube in one piece and the sides in a separatepiece; do NOT butter the pan.
- On a board, with a heavy knife, cut the chocolate into small pieces; aim for pieces ¼ inch in diameter; do not leave any pieces larger than ¼ inch, because this is a very light cake and larger pieces might sink to the bottom; set aside.
- In a large mixing bowl, sift together the flour, 1 ¼ cup sugar, instant coffee, baking powder, and salt.
- With a rubber spatula make a wide well in the middle of the dry ingredients.
- Add, in the following order, without mixing, the oil, egg yolks, Kahula, water, and vanilla.
- With a large strong wire whisk, beat the ingredients until smooth.
- Remove the whisk and with a rubber spatula stir/fold in the chopped chocolate; set aside.
- In the large bowl of an electric mixer, beat the whites until foamy, add the cream of tartar, and beat at high speed until the whites hold a soft shape.
- Decrease speed to medium and gradually add the remaining ½ cup sugar.
- Then, on high speed again, beat until the whites hold a straight and stiff peak when the beaters are withdrawn.
- For the recipe the whites should be stiffer than for most; when the whites are firm, beat for 1 minute more to be sure.
- That should make them just right; more beating than that might make them too dry.
- Use a large-size rubber spatula—in three additions, fold about ¾ of the yolk mixture into the whites, without being too thorough (without being even a bit thorough).
- Then fold the whites into the remaining yolk mixture, this time being thorough enough to just barely incorporate the mixtures.
- Gently pour the batter into the cake pan and gently smooth the top if necessary.
- Bake for 1 hour and 10-15 minutes, until the top springs back when pressed gently with a fingertip; the top will crack during baking—it is ok.
- Immediately turn the pan over and hang it upside down over the neck of a narrow bottle (even if your pan has a raised tube in the middle or three little feet on the sides, they probably will not raise the cake enough to keep it off the counter top).
- When the cake is completely cool, remove it from the pan as follows—you will need a sharp knife with a firm blade about 6 inches long; insert knife between the cake and the rim in order not to cut into the cake.
- With short up and down motions, saw all around the cake, continuing to press the blade against the side of the pan; then cut around the tube.
- Remove the sides of the pan by pushing up on the bottom of the pan; then, carefully cut the bottom of the cake away from the pan, still pressing against the pan.
- Cover the cake with a wide, flat cake plate, turn the cake and plate over, and lift off the bottom of the pan, leaving the cake upside down.
- Sprinkle with powdered sugar through a fine strainer.
- Use a serrated knife and a sawing motion to slice the cake without squashing it.