Mocha Chiffon Cake

Recipe by Derf2440
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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