Although there are thousands of recipes available online, I still find it difficult to find the recipe that fits my preference. Sometimes, they don’t taste as good as it looks in the photo. S…
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.
Learn how to make Mocha Hazelnut Chiffon Cake Recipe at Womansday.com.
I was not sure if this cake would turn out good or not. First, I am not a coffee drinker, I don’t even know how to brew a cup of coffee. Second, I couldn’t find a recipe that is light…
Anyone here loves Starbucks's Frappuccino / CBTL 's Mocha ice-blended drink??? Why not customise and bake a Mocha cake yourself or for those...
Anyone here loves Starbucks's Frappuccino / CBTL 's Mocha ice-blended drink??? Why not customise and bake a Mocha cake yourself or for those...
Baking this soft, moist and ultra fluffy coffee chiffon cake couldn't be easier! And for the ultimate coffee dessert, top with a delicious coffee buttercream frosting to bring this cake to a whole new level!
Although there are thousands of recipes available online, I still find it difficult to find the recipe that fits my preference. Sometimes, they don’t taste as good as it looks in the photo. S…
No need to visit a coffee house when this mocha-inspired cake is on-hand. Perfect for any coffee break!
Mocha Chip Chiffon Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 46-47). After a long hiatus, I think I am ready to get back in the kitchen and back to some Maida Heatter recipes! The weather here is rainy and cooler which spurs me on. I had bookmarked this recipe a long time ago - it is a very light cake (similar to an Angel Food cake) with a wonderfully subtle hint of coffee flavor. Overall, it turned out wonderfully well. One thing I would do differently next time is to chop the chocolate much finer. As she explained in her recipe, the chocolate chips will sink to the bottom if they are too heavy. I decided to use ready-made chocolate chips and they are too heavy. I did chop them a bit but next time I will use a chocolate baking bar instead. That minor flub did not affect the taste of the cake though. 3 oz. semi-sweet chocolate 2 cups sifted all-purpose flour 1 3/4 cups granulated sugar 1 TBS. instant coffee or espresso (I use Medaglia D Oro Coffee Inst Expresso) 1 TBS. baking powder 1/2 tsp. salt 1/2 cup vegetable oil 7 eggs, separated 1/2 cup Kahlua or Tia Maria or other coffee-flavored liquor 1/4 cup cold water 2 tsp. vanilla extract 1/2 tsp. cream of tartar Optional: confectioners sugar Preheat oven to 325. You will need a non-stick tube pan, the type that has two pieces and which comes apart. Do not spray or butter the pan. Chop the chocolate into pieces that are 1/4 diameter or less. As I noted earlier, I used chocolate chips and they were really too large, even though I chopped some of them. The larger pieces will sink to the bottom of the cake. Sift together the flour, 1 1/4 cups of sugar (reserving the rest), the powdered coffee or espresso, baking powder and salt. Make a well in the center of the flour mixture and add the oil, egg yolks, coffee liqueur, water and vanilla. Whisk together until smooth. Use a large spatula to fold in the chopped chocolate. Set aside. In a separate mixer bowl, beat the egg whites until they are foamy. Add the cream of tartar and beat on high speed until soft peaks are formed. (I always put my bowl and beater in the freezer for a few minutes to get them nice and cold. Always use the whisk beater for egg whites. Start out slow and gradually increase the speed until full speed). Reduce the speed and add the remaining 1/2 cup of sugar. Increase speed to high and beat again until stiff peaks are achieved. Beat for an additional minute to be sure the mixture is stiff. In three additions, slightly fold in about 3/4 of the yolk mixture. Do not fold in thoroughly, just barely! Then fold the whites into the remaining yolk mixture, being a bit more thorough this time. Pour the batter into the pan and bake for 1 hour and 10-15 minutes until the top springs back when pressed. The top will crack during baking. (It took 1 hour and 10 minutes for mine to bake) After removing the pan from the oven, invert it on a narrow bottle and let it cool completely. After cooling, use a long, sharp knife and gently run it around the rim of the pan and around the center tube. Carefully slide the pan apart and run the knife along the bottom of the pan under the cake. Remove the cake from the pan. If it is still sticking, use the knife to saw it carefully from the pan. Use a flat pan, dish or I like to use preformed cardboard circles to plate the cake. Sprinkle with confectioners sugar, if desired. I think the cake needs whipped cream, ice cream or fruit to accompany it. We tried it with buttered pecan ice cream and it is delicious!
A delicious light and fluffy coffee chiffon cake. Covered and filled with delicious stabilized mocha buttercream frosting.
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Mocha Chiffon Cake Recipe Super soft at super sherep mapapa uhgsss Ka talaga Yield 2 baking pang 8x3 inches pwedeng 9 inches Ingredients 2 ½ cup cake...
Not too sweet, not too rich, and just the right amount of frosting, Chiffon Cake with Icing is a simple but stunning cake to grace any special dinner.
