MOCHA CHIFFON CAKE
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
- Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.4 g, Cholesterol 136.6 mg, Fat 12.3 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 320.8 mg, Sugar 25.3 g
MOCHA CHIP CHIFFON CAKE
Make and share this Mocha Chip Chiffon Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat oven t 325°.
- You will need a 10 x 4 inch tube pan; it must NOT be a nonstick pan and it must be the kind made in two pieces-the bottom and tube in one piece and the sides in a separatepiece; do NOT butter the pan.
- On a board, with a heavy knife, cut the chocolate into small pieces; aim for pieces ¼ inch in diameter; do not leave any pieces larger than ¼ inch, because this is a very light cake and larger pieces might sink to the bottom; set aside.
- In a large mixing bowl, sift together the flour, 1 ¼ cup sugar, instant coffee, baking powder, and salt.
- With a rubber spatula make a wide well in the middle of the dry ingredients.
- Add, in the following order, without mixing, the oil, egg yolks, Kahula, water, and vanilla.
- With a large strong wire whisk, beat the ingredients until smooth.
- Remove the whisk and with a rubber spatula stir/fold in the chopped chocolate; set aside.
- In the large bowl of an electric mixer, beat the whites until foamy, add the cream of tartar, and beat at high speed until the whites hold a soft shape.
- Decrease speed to medium and gradually add the remaining ½ cup sugar.
- Then, on high speed again, beat until the whites hold a straight and stiff peak when the beaters are withdrawn.
- For the recipe the whites should be stiffer than for most; when the whites are firm, beat for 1 minute more to be sure.
- That should make them just right; more beating than that might make them too dry.
- Use a large-size rubber spatula-in three additions, fold about ¾ of the yolk mixture into the whites, without being too thorough (without being even a bit thorough).
- Then fold the whites into the remaining yolk mixture, this time being thorough enough to just barely incorporate the mixtures.
- Gently pour the batter into the cake pan and gently smooth the top if necessary.
- Bake for 1 hour and 10-15 minutes, until the top springs back when pressed gently with a fingertip; the top will crack during baking-it is ok.
- Immediately turn the pan over and hang it upside down over the neck of a narrow bottle (even if your pan has a raised tube in the middle or three little feet on the sides, they probably will not raise the cake enough to keep it off the counter top).
- When the cake is completely cool, remove it from the pan as follows-you will need a sharp knife with a firm blade about 6 inches long; insert knife between the cake and the rim in order not to cut into the cake.
- With short up and down motions, saw all around the cake, continuing to press the blade against the side of the pan; then cut around the tube.
- Remove the sides of the pan by pushing up on the bottom of the pan; then, carefully cut the bottom of the cake away from the pan, still pressing against the pan.
- Cover the cake with a wide, flat cake plate, turn the cake and plate over, and lift off the bottom of the pan, leaving the cake upside down.
- Sprinkle with powdered sugar through a fine strainer.
- Use a serrated knife and a sawing motion to slice the cake without squashing it.
Nutrition Facts : Calories 386.6, Fat 15.9, SaturatedFat 4.4, Cholesterol 123.4, Sodium 231.8, Carbohydrate 51.7, Fiber 1.7, Sugar 33.3, Protein 6.8
MOCHA CHIFFON CAKE
Make and share this Mocha Chiffon Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
Steps:
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
MOCHA CHIP ANGEL FOOD CAKE
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder. The dessert feels indulgent, but fear not-this homemade version has much less fat than the store-bought kind.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
- In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
- Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
- Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.
Nutrition Facts : Calories 182 g, Fat 5 g, Fiber 1 g, Protein 5 g
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
- Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
More about "mochachiffoncake recipes"
DELTA MOCHA CHIFFON CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Servings 1
MANITOBA EGG FARMERS - MOCHA CHIFFON CAKE
From eggs.mb.ca
30 TOTALLY INDULGENT MOCHA DESSERT RECIPES | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE THE PERFECT CHIFFON CAKE - JUST ONE COOKBOOK
From justonecookbook.com
ROBINHOOD | CHOCOLATE MOCHA CAKE
From robinhood.ca
HOW TO BAKE MOCHA CHIFFON CAKE - YOUTUBE
From youtube.com
MOCHA CHIP CHIFFON CAKE | TASTINGSPOONS
From tastingspoons.com
EASY CHIFFON CAKE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
MOCHA HAZELNUT CHIFFON CAKE RECIPE - WOMAN'S DAY
From womansday.com
LOW-FAT MOCHA ANGEL FOOD CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
VANILLA CHIFFON CAKE + TIPS FOR THE PERFECT CHIFFON BAKE
From foodelicacy.com
10 BEST CHIFFON CAKE FLAVORS RECIPES | YUMMLY
From yummly.com
CHIFFON CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
GREEN TEA CHIFFON CAKE 抹茶シフォンケーキ • JUST ONE COOKBOOK
From justonecookbook.com
CHIFFON CAKE WITH MOCHA ICING - WOMANSCRIBBLES.NET
From womanscribbles.net
MOCHA CHIFFON CAKE - ALING ODAYS KITCHEN PINOY RECIPES
From alingodays.co.uk
HOW TO MAKE DELICIOUS MOCHA CHIFFON CAKE - YOUTUBE
From youtube.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
HOW TO MAKE GREEN TEA CHIFFON CAKE – THE COMPLETE GUIDE
From tasteasianfood.com
MOCHA DEVIL'S FOOD CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
FRENCH MOCHA CAKE RECIPE - GATEAU MOKA - EASY FRENCH FOOD
From easy-french-food.com
MOCHA POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
WHAT IS CHIFFON CAKE? (AND HOW TO MAKE CHIFFON CAKE) | BETTER …
From bhg.com
MOCHA CHIFFON CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
MOCHA CHIFFON CAKE FILIPINO STYLE | SHADOWDANCER STUDIOS
From shadow.affsdiary.com
ROBINHOOD | MOCHA COFFEE CAKE
From robinhood.ca
HOW TO MAKE CHIFFON CAKE EXTRA LIGHT AND AIRY - SERIOUS EATS
From seriouseats.com
MOCHA CHOCOLATE ICEBOX CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
MOCHA COFFEE CAKE RECIPE | EATINGWELL
From eatingwell.com
MOCHA CHIFFON CAKE - WOMAN'S DAY
From womansday.com
CLASSIC MOCHA CAKE RECIPE - YUMMY.PH
From yummy.ph
LOOK: MOCHA CHIFFON CAKE RECIPE FROM THE GOLDILOCKS BAKEBOOK
From usa.inquirer.net
MOCHA CAKE - PREPPY KITCHEN
From preppykitchen.com
BEST HAZELNUT MOCHA-LATTE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE CHIFFON CAKE, CHIFFON MIXING METHOD - BAKER BETTIE
From bakerbettie.com
MOCHA-NUT CHIFFON CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
MOCHA CHIFFON CAKE - COLOR YOUR RECIPES
From coloryourrecipes.com
MOCHA CONFETTI CAKE RECIPE | EATINGWELL
From eatingwell.com
MOCHA COFFEE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
LIGHT AND FLUFFY CHIFFON CAKE - DRIVE ME HUNGRY
From drivemehungry.com
MOCHA CAKE - MARICELS RECIPES
From maricelsrecipes.com
MOCHA SNACKING CAKE | CANADIAN LIVING
From canadianliving.com
You'll also love