Hold on to your coffee mugs, fellow caffeine enthusiasts, cuz I have an utterly magnificent recipe for you today. Aspiring baristas and skilled coffee connoisseurs alike, gather around because we’re about to make a mocha chip chiffon cake with whipped chocolate cream and I assure you – it’s one for the books.
Imagine biting into a fluffy chiffon cake layered with chocolate chips, filled with light and soft mocha-flavored whipped cream, and topped with the best chocolate whipped cream frosting ever. It may sound like a dream, but I promise that this cake is every bit as delicious as it sounds.
Not only will this recipe seduce and entice you with its intoxicating aroma of fresh coffee beans and warm cocoa powder, but it is also surprisingly easy to whip up (pun intended). You don’t need to be a pro pastry chef to create this decadent masterpiece that will make your taste buds dance.
So cue up some upbeat tunes and get your coffee brewing because there’s no better time to indulge in an exquisite mocha chip chiffon cake crowned with whipped chocolate cream.
Why You’ll Love This Recipe
Do you hear that? That’s the sound of your taste buds screaming for something sweet and decadent. Well, look no further because I’ve got just the recipe for you: Mocha Chip Chiffon Cake with Whipped Chocolate Cream Recipe. Trust me, this isn’t just any ordinary cake recipe; this is a masterpiece in every bite.
First of all, let’s talk about the chiffon cake – it’s light, fluffy, and melts in your mouth like butter on a hot skillet. It’s baked to perfection with a perfect blend of all-purpose flour and baking powder, giving it its signature spongy texture. Then we add in the cocoa powder and instant coffee to give it that rich mocha flavor, complemented with a generous sprinkle of chocolate chips throughout the batter.
And now let’s talk about the whipped chocolate cream frosting. Imagine indulging in a cloud of delightfully creamy goodness made with heavy whipping cream and powdered sugar, combined with chocolate chips that melt gracefully in your mouth. It’s the perfect combination of sweetness and richness that will make you feel like you’re in dessert heaven.
But that’s not all! This cake recipe allows for personalization with various food combinations or even switching out a few ingredients to tailor to one’s preference. It can be served fresh out of the oven or chilled as an icebox cake if you’re feeling adventurous.
So go ahead and grab those ingredients from your pantry – eggs, caster sugar, vegetable oil, cocoa powder, instant coffee, all-purpose flour, chocolate chips – because once you take a bite of this delicious cake, there will be no going back. With its combination of flavors and textures paired with the fact it’s appropriate for any event from birthdays to work parties— Mocha Chip Chiffon Cake with Whipped Chocolate Cream Recipe is both deliciously satisfying and versatile. Trust me – once you try it, you’ll wonder how you ever lived without it.
Let’s start with the ingredient list for this tantalizing dish. Trust me, this isn’t your ordinary chiffon cake recipe! But fear not, you won’t have to go hunting in the jungle for rare ingredients. Here are the usual suspects that you’ll need to put together this magic:
For the Mocha Chip Chiffon Cake
- 3/4 cup of all-purpose flour
- 1/3 cup of caster sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1/4 cup of cold water
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 1 tablespoon of Kahlua (or any coffee liqueur)
- 1 teaspoon of powdered instant coffee
- 2 egg whites
- 1/4 teaspoon of cream of tartar
- 1/3 cup of sweet chocolate chips
For the Whipped Chocolate Cream
- 1 cup of heavy whipping cream
- 3 tablespoons of powdered sugar
- 1 tablespoon of cocoa powder
Gather these up and let’s get cooking!
The Recipe How-To
Now that we know what to expect from this mocha chip chiffon cake with whipped chocolate cream recipe, let’s dive into how to make it a reality. Make sure you have all your baking essentials and ingredients sorted before starting.
Preparing the Ingredients
Step 1: Separating Egg Whites and Yolks
To start this recipe, separate three large eggs into two bowls, one for egg whites and one for egg yolks. Be carefully separating so that there’s no trace of egg yolk in the egg whites bowl.
Step 2: Sift Dry Ingredients
Sift together 1 cup of caster sugar, 1½ cups of all-purpose flour, 2 tablespoons of powdered instant coffee, 1 tablespoon of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt in a large mixing bowl. Mix everything properly until all ingredients are well combined.
Step 3: Preheat Oven
Set your oven to preheat at 325°F (165°C). Move forward to the next step while waiting for the oven to reach the desired temperature.
Making the Cake Batter
Step 4: Create A Well
Make a deep indentation or a well in the middle of the dry ingredient mixture when it’s mixed appropriately.
Step 5: Mix Wet Ingredients
In a separate bowl, mix together firmly until well combined; three egg yolks, three tablespoons of vegetable oil, one tablespoon of Kahlua or any other coffee liqueur such as Irish cream, two-thirdsof a cup (160 ml) of cold water, and one tsp. Of vanilla extract.
Step 6: Fold Wet Mixture into Dry Ingredients
Pour the wet mixture into the well in the dry ingredient mixture, then fold lightly until smooth. Remember to use folding and not beating or whisking.
Step 7: Beat Egg Whites
In a clean and grease-free mixing bowl, beat three egg whites and a pinch of cream of tartar using an electric mixer until stiff peaks form.
Step 8: Add Whipped Egg Whites and Chocolate Chips
Slowly add the mixture of whipped egg whites with the cake batter prepared earlier, gently fold them in to form a smooth mixture, then add one cup of chopped chocolate chips.
Baking the Cake
Step 9: Pour Batter into Tube Pan
Pour your chiffon cake batter into an ungreased tube pan (angel food cake pan) where the hole in the middle is between eight or ten inches in diameter.
Step 10: Bake
Bake the cake on the lowest level of the oven at 325°F (165°C) for approximately 50-55 minutes, or until cooked thoroughly through. Use a skewer inserted in the middle of the cake; if it comes out clean
Substitutions and Variations
Now, let’s talk about some substitutions and variations that you can make to this mocha chip chiffon cake with whipped chocolate cream recipe. Don’t feel the pressure to follow it exactly as long as you take care of what you substitute.
If you’re not a fan of Kahlua or want a non-alcoholic version of this cake, feel free to skip it and replace it with cold water. You can also add some powdered instant coffee for a richer texture in your chiffon cake. If you are looking for a stronger coffee flavor, try adding some finely ground coffee beans.
For the cake itself, if you don’t have caster sugar, white granulated sugar will work just fine. You can also experiment with different flours, such as whole wheat or gluten-free options.
If you’re not in the mood for a chocolatey kick, try substituting cocoa powder with matcha powder for a green tea variation. Or if you fancy something fruity, swap out the chocolate chips for dried cranberries and top with some fresh whipped cream and sugared cranberries for decoration.
As for toppings, this cake pairs well with buttercream frosting, chocolate ganache or even cream cheese frosting instead of whipped cream frosting. You can get creative with some dustings of powdered sugar or cocoa powder on top.
Now that you have some pastry chef-level tricks to play around with, go ahead and create your very own unique version of this delicious mocha chip chiffon cake whipped chocolate cream recipe!
Serving and Pairing
Are you looking to impress your guests with a dessert that is both decadent and satisfying? Look no further than the Mocha Chip Chiffon Cake Whipped Chocolate Cream recipe. This stunning chiffon cake, with its chocolate chips mixed throughout, is layered with a whipped chocolate cream frosting that will have your taste buds singing.
Serve it up for special occasions such as birthdays or dinner parties, or simply indulge in a slice for a midday treat. The cake’s light and airy texture paired with the rich flavors of chocolate and mocha make this the perfect dessert for any occasion.
When it comes to pairing this delicious cake, coffee is an obvious choice. A steaming hot cup of coffee will elevate the flavors of the cake and offer a nice balance to its sweetness. But don’t feel limited to just coffee – this cake pairs well with many other beverages too. Serve it up with a glass of milk, cocoa, or even Kahlua for a boozy twist.
For an extra special treat, try serving this cake alongside fresh berries such as raspberries, strawberries, or blueberries. The tartness of the fruit cuts through the richness of the chocolate and adds an extra dimension of flavor.
No matter how you choose to serve and pair it, this Mocha Chip Chiffon Cake Whipped Chocolate Cream recipe is sure to be a crowd pleaser that will leave your guests asking for seconds (and thirds!).
Make-Ahead, Storing and Reheating
Ah, the eternal dilemma of what to do with leftover cake. Fear not, dear reader, for I have some tips and tricks to help you make the best use of your mocha chip chiffon cake.
If you know in advance that you won’t be serving the cake immediately, it’s best to make it ahead of time and store it properly. You can wrap the chiffon cake in plastic wrap or aluminum foil and store it in a cool dry place for up to three days. Alternatively, you can store it in an airtight container in the refrigerator for up to five days.
When it comes to reheating, the chiffon cake is delicate and airy, so it’s best not to use a microwave as it can make it soggy. Instead, take the cake out of the refrigerator and let it sit at room temperature for 30 minutes before serving. If you want to enhance the flavors further, brush your cake with a mixture of Kahlua or strong black coffee and powdered sugar.
But, if you find yourself with leftover slices that need reheating, here’s what I suggest: heat a non-stick pan over low heat and place the slice facing down. This will allow for crispy edges while maintaining its lightness inside. Trust me; this method will help restore some of that fresh-out-of-the-oven goodness.
Lastly, if you’re feeling adventurous or have some extra time on your hands, why not try making an icebox cake? Layer your leftover cake slices with sweetened whipped cream and chocolate chips in a loaf pan and refrigerate overnight until they meld together.
So there you have it! With these helpful make-ahead tips and storing suggestions, your mocha chip chiffon cake will remain as delicious as ever for several days after baking.
Tips for Perfect Results
If you want to impress your taste buds and those who are going to taste your cake, you need to keep these essential tips in mind while making your Mocha Chip Chiffon Cake Whipped Chocolate Cream Recipe. These tips will help you achieve the best results with minimum effort.
First and foremost, make sure you use fresh eggs. Whip the egg whites in a bowl that is scrupulously clean and free of any grease or moisture. Doing so will help the egg whites to foam up better and produce a fluffy chiffon cake.
Another important tip is to sift the flour, cocoa powder, instant coffee powder, and baking powder together at least three times before adding them into the egg mixture. This will ensure that your batter is adequately aerated, light and fluffy.
To avoid deflating the batter while folding in the meringue, use a rubber spatula rather than a mixing spoon. Gently cut through the center of the batter with the spatula, keeping it vertically oriented. Once the edges rise gently lift them over the central point to fold in without deflating the batter.
When baking chiffon cakes or angel food cakes, never grease your pan as it may cause your cake to deflate. Also avoid using non-stick pans for these types of cakes, which could cause them to slip down or collapse.
Finally, let your cake cool upside down on a narrow necked bottle or on its legs or simply let it stay in its pan for a while after removing it from the oven. This helps the steam escape upward, keeping your cake light and fluffier.
Remember these tips when attempting this complex cake recipe and be ready to take response as both applause and complements come flooding in:)
Before we conclude, let’s address some frequently asked questions (FAQ) regarding this mocha chip chiffon cake with whipped chocolate cream recipe. It’s natural to have questions when trying out a new recipe, and hopefully, the answers provided will give you the clarity you need to flawlessly execute this delicious dessert.
How to make whipped cream for chiffon cake?
To make the creamy spread for the cake, begin by using an electric mixer to briskly whip the cream cheese until it becomes smooth and silky. In the meantime, get ready to create the airy frosting by placing the whipping cream, icing sugar, and ube flavoring into the bowl of a stand mixer. Beat the ingredients together until they transform into a thick, fluffy mixture.
Next, gradually layer in the whipped cream into the whipped cream cheese, using a gentle folding motion to create a perfectly smooth and uniformly mixed icing. Once the blending is complete, you can generously spread the icing over the sumptuous cake.
What’s the difference between sponge cake and chiffon cake?
Chiffon cake is a unique blend of sponge cake and butter cake. While most sponge cakes do not include oil or baking powder, chiffon cake utilizes both. It also incorporates the separated, whipped egg whites and yolks that are a staple of sponge cakes.
What is the difference between angel food cake and chiffon cake?
One cake has a unique recipe that excludes egg yolks and fat while the other one incorporates both whites and yolks in its ingredients.
Why does chiffon cake have a hole in the middle?
These cakes are commonly baked using a unique type of pan called a chiffon cake pan, which is shaped like a large metal donut with a hollow center. This helps to ensure that the cake bakes evenly by facilitating proper heat distribution.
In summary, the mocha chip chiffon cake whipped chocolate cream recipe is perfect for satisfying your sweet tooth and impressing your guests. With a light and airy chiffon cake base that’s loaded with semi-sweet chocolate chips, and topped with a rich and luscious whipped chocolate cream, this recipe is guaranteed to please everyone.
With simple ingredients like flour, sugar, eggs, cocoa powder and coffee, you can create a dessert that is sure to delight. Whether you’re making it for a special occasion or just as a treat for yourself, this recipe is easy to follow and will yield amazing results every time.
So what are you waiting for? Gather all the ingredients and give this mocha chip chiffon cake whipped chocolate cream recipe a try today! You will be blown away by how easy it is to make such a delicious dessert that everyone will love.
As a barista and lover of all things coffee, I highly recommend this recipe to anyone who loves the perfect combination of rich chocolate flavor, fluffy chiffon texture, and smooth whipped cream. It’s truly an indulgent treat that you won’t be able to resist.
So go ahead- indulge yourself in some mocha chip chiffon cake today! You will thank me later.
Mocha Chip Chiffon Cake Whipped Chocolate Cream Recipe
- 3 ounces semisweet chocolate, very good quality
- 2 cups all-purpose flour, Sifted
- 1 3/4 cups caster sugar
- 1 tablespoon powdered instant coffee
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 eggs, separated
- 1/2 cup Kahlua
- 1/4 cup cold water
- 2 teaspoons vanilla
- 1/2 teaspoon cream of tartar
- 4 cups whipping cream
- 1 cup powdered sugar, strained
- 1/2 cup unsweetened cocoa
- Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
- On a board with a heavy knife, cut the chocolate into small pieces. About 1/4 “ in diameter. Set aside.
- Into a large mixing bowl, sift together flour, 1 ¼ cups of the sugar, coffee, baking powder, and salt.
- Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, coffee liquor, water and vanilla. With a large wire whisk, beat until smooth. Fold in chopped chocolate. Set aside.
- In the bowl of an electric mixer, beat the egg whites on high with the cream of tartar until they hold a soft shape. Reduce the speed to moderate and gradually add the remaining ½ cup of sugar. Then on high speed again, beat the whites until stiff peaks form when beaters are raised. They should not be beaten until they are dry.
- In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
- Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
- For the whipped cream: whip the cream with the powdered sugar and cocoa powder with the wire whisk until firm.