I mentioned before that I want to try Bakehappy’s Mocha Chiffon Cake. I had time to make it early last month and we all loved it. In fact, among all the cakes I’ve baked in the past, this is the one that Cloud liked the most.
It’s very light, airy and there’s just a hint of sweetness in every bite. It’s my first time to make a chiffon cake and if you will follow all the instructions given, expect success on your first chiffon baking experience too!
It’s a no fail in terms of not sinking/deflating after baking and having a light and airy texture. I feel though that it could use some more coffee flavor (maybe because I used Folger’s coffee instead of Nescafe). I plan to do it again soon using Nescafe and maybe add a bit of cocoa powder.
As usual, I used my favorite Ermine Frosting and just flavored it mocha instead of the Swiss Meringue Buttercream (SMBC) called for in the recipe. I find the texture and taste of Ermine frosting very close to SMBC but it’s definitely easier to make.
I really love this Mocha Chiffon Cake. I am a bit busy with the new school year and a few cake projects but I intend to make them again soon!
Mocha Chiffon Cake Recipe
A. Mocha Chiffon Cake
2 teaspoons instant coffee powder
3/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
- Preheat oven to 325F
- Dissolve coffee powder in hot water and set aside to cool.
- Combine dry ingredients (flour, sugar, baking powder and salt) in a bowl. Make a well at the center and add oil, egg yolks, vanilla and coffee. Beat with electric mixer or by hand until smooth and well combined.
- In a separate bowl, beat egg whites and cream of tartar until stiff but not dry.
- Gently fold in the egg whites into the egg yolk mixture using a spatula or wire whisk.
- Pour or spoon batter into 2 ungreased 8-inch round pans (or a 10-inch tube pan).
- Bake for 30-40 minutes (for 2 8-inch round pans) or 60 to 70 minutes (for a 10-inch tube pan) or until cake springs back when lightly touched.
- Invert pan and cool completely.
- Release cake from pan by running a knife around the edges and inverting the pan to transfer cake to a cake board or serving platter.
- Cut cake in half horizontally.
- Fill and ice cake with the Mocha Icing and decorate as desired.
B. Mocha Icing
- 40 g (1/4 cup + 2 tbsp) All purpose flour
- ¾ c sugar
- ¼ tsp salt
- 1 c whole milk
- 2 cups unsalted butter, softened (I use 1 salted and 1 unsalted)
- 1 tsp vanilla
- 1 tsp coffee
- 1 tsp cocoa powder
- 2 tsp hot water
- 2-5 tsp Kahlua (I only used 2 tsp as I don’t want my icing too soft for piping some decoration)
- Whisk together flour, sugar and salt in a saucepan.
- Slowly add milk and whisk until combined.
- While cooking over medium heat, whisk constantly until it comes to a boil and becomes thick in consistency.
- Transfer to a bowl and cover surface directly with cling wrap. Cool to room temperature or put in fridge to slightly chill for a stiffer consistency. **Ensure that the flour mixture is at room temperature or slightly chilled before proceeding to the next steps**
- In a small bowl, dissolve cocoa powder and coffee in hot water. Add vanilla and Kahlua. Set aside.
- Using a stand mixer with the paddle attachment, cream “softened” butter on med-low speed (4 in Kitchenaid) until smooth.
- Add cooled flour mixture slowly (1 tablespoon at a time) and beat well after each addition until well combined.
- Add the coffee mixture and increase speed to high. (Be careful at this stage…too much liquid could alter the consistency of the icing and would not be suitable for decoration. Try putting 2/3 of the mixture first and gradually add more if needed).
- Mix until light and fluffy.
(Recipe of base cake is from Bake Happy)