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    You are in: Home / Recipes / Mocha Chiffon Cake Recipe
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    Mocha Chiffon Cake

    Mocha Chiffon Cake. Photo by Chef #1803391632

    1/2 Photos of Mocha Chiffon Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Derf's Note:

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

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    Units: US | Metric


    Cocoa whipped cream


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

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    Ratings & Reviews:

    • on October 04, 2009


      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!

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    • on October 22, 2008


      Finally a cake I like! I love light and fluffy cakes, and this worked well. I didn't use the frosting as I didn't have whipped cream, and I love chiffon cakes without much forsting anyway, so I just dusted it with icing sugar, it came out of the oven 2 hours ago and there are only 3 pieces left! Usually cakes take up a week to finish! Will be making it again and will play around with the flavours, thx for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2007


      It turned out wonderfully light and moist. Very easy to make. I used cake flour instead of all-purpose flour though,followed the recipe exactly otherwise. Will definitely make it again. The whipped cream frosting was perfect with this cake.

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    Nutritional Facts for Mocha Chiffon Cake

    Serving Size: 1 (147 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 558.6
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 15.2 g
    Cholesterol 164.8 mg
    Sodium 283.8 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 2.0 g
    Sugars 37.0 g
    Protein 7.9 g

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