Mocha Chiffon Cake

READY IN: 1hr 30mins
Recipe by Derf2440

Special occasion cake, heavenly taste. We have used for birthday cake.

Top Review by 3Maria5

Have made this cake 4 times within the last month and had people rave about them everytime! Will be making it again for a friend's bday (as requested). I liked frosting the cake the night before and chilling it overnight in a cake keeper to let the cocoa whipped cream firm up a bit as it gives a neat edge when I slice the cake and the flavour intensifies even more making it almost taste like ice cream! Thanks so much for such a delightful recipe!

Ingredients Nutrition


  1. For the cake: Dissolve coffee powder in hot water, cool to room temperature.
  2. In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
  3. Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
  4. Beat with a wooden spoon until smooth.
  5. In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
  6. Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
  7. Spoon batter into ungreased 10 inch tube pan.
  8. Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
  9. Turn pan upside down and let cake hang until cool.
  10. Remove from pan.
  11. Frost with cocoa whipped cream.
  12. For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
  13. Cover and refrigerate for 1 to 2 hours.
  14. Whip until soft peaks form.
  15. Frost cake.
  16. Garnish with chocolate curls.

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