Chocolate Chiffon cake with Mocha filling and frosting made for my husband’s birthday…
Last month, my Man turned another year younger and wiser, to celebrate that I made this cake. Every birthday, I bake a special cake for him and he indulges in it with so much happiness and with a wide smile on his face. Well, his smile and happiness have been my inspiration to cook and bake.
I’m not a huge fan of chocolate cakes, since my Man likes it, this time I made a chocolate chiffon cake and frosted it with mocha rose swirls. I loved the taste of the Mocha filling and it made this cake taste delicious.
Recipe Courtesy:
Chocolate Chiffon Cake With Mocha Filling
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Cake
Ingredients
For making Chocolate Chiffon cake
- Eggs, large- 6
- Egg white- from 1 egg
- Cake flour, sifted- 2 cups
- Cocoa powder, unsweetened- ¼ cup
- Granulated white sugar- 1½ cups
- Baking powder- 2 teaspoons
- Baking soda- ¼ teaspoon
- Salt- ½ teaspoon
- Vegetable Oil- ½ cup
- Freshly brewed coffee or water, at room temperature- ¾ cup ( I used water)
- Vanilla extract- 1½ teaspoons
Mocha Filling
- Vanilla extract- 1 teaspoon
- White sugar- ½ cup
- Unsweetened cocoa powder- 4 tablespoons
- Instant coffee powder- 2 teaspoons
- Heavy whipping cream, cold- 2 cups
Instructions
- Separate the yolks and egg whites from 6 eggs.
- Place the egg yolks in a bowl.
- Place 6 egg whites + 1 more egg white into another bowl.
- Let the eggs come to room temperature.
- Preheat oven to 325 F.
- In a large bowl, sift the flour along with cocoa powder, ¾ cup white sugar, baking powder, baking soda and salt. Keep aside.
- Mixing Wet ingredients: In a separate bowl, whisk together the egg yolks along with oil, coffee or water and vanilla extract.
- Make a well in the center of the flour mixture, add the wet ingredients and whisk till smooth without lumps.
- In a stand mixer bowl, place the whisk attachment and beat the egg whites until soft peaks are formed.
- Add the remaining ¾ cup sugar and beat until stiff peaks are formed.
- Using a spatula, gently fold the beaten egg whites in three addition into the prepared cake batter until blended well. Do not combine vigorously.
- Pour the batter into two- 8 inch cake pans greased with butter and lined with parchment paper.
- Smooth the top of the batter and place the pans in the preheated oven.
- Bake for 55 minutes to 1 hour or until a fork inserted into the center of the cake comes out clean.
- Remove the cake from the oven, let cool down for a few minutes. After that, run a knife around the inside of the pan, invert the cake onto a greased wire rack or a round cake plate.
- Let the cake cool down completely. You can even place the cake in the refrigerator to cool down.
Making the Mocha Filling
- Place your mixing bowl and wire whisk in the freezer for about 20 minutes.
- Add vanilla extract, white sugar, cocoa powder and coffee powder in the bowl.
- Add about 4 tablespoons of the cream into the mixture and stir well.
- Add the rest of the cold cream and beat till soft peaks are formed.
Frosting the cake
- Spread some Mocha filling on one of the cakes.
- Place the other cake over it.
- Spread mocha filling all over the cake.
- With the remaining filling, you could make rose swirls using 1 M piping tip on top of the cake or any other shapes you prefer.
- Garnish with white chocolate chips, sprinkles etc.
- Place the cake in the refrigerator overnight or for at least 4 hours so that the cake, filling and frosting will be set well.
- This cake can be stored in the refrigerator for 4 days.
