Chocolate Chiffon Cake With Mocha Filling

 

chocolate-chiffon-cake-with-mocha-filling

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:

Joy of Baking.com

chocolate-chiffon-cake

Chocolate Chiffon Cake With Mocha Filling
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
 
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
  1. Separate the yolks and egg whites from 6 eggs.
  2. Place the egg yolks in a bowl.
  3. Place 6 egg whites + 1 more egg white into another bowl.
  4. Let the eggs come to room temperature.
  5. Preheat oven to 325 F.
  6. In a large bowl, sift the flour along with cocoa powder, ¾ cup white sugar, baking powder, baking soda and salt. Keep aside.
  7. Mixing Wet ingredients: In a separate bowl, whisk together the egg yolks along with oil, coffee or water and vanilla extract.
  8. Make a well in the center of the flour mixture, add the wet ingredients and whisk till smooth without lumps.
  9. In a stand mixer bowl, place the whisk attachment and beat the egg whites until soft peaks are formed.
  10. Add the remaining ¾ cup sugar and beat until stiff peaks are formed.
  11. Using a spatula, gently fold the beaten egg whites in three addition into the prepared cake batter until blended well. Do not combine vigorously.
  12. Pour the batter into two- 8 inch cake pans greased with butter and lined with parchment paper.
  13. Smooth the top of the batter and place the pans in the preheated oven.
  14. Bake for 55 minutes to 1 hour or until a fork inserted into the center of the cake comes out clean.
  15. 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.
  16. Let the cake cool down completely. You can even place the cake in the refrigerator to cool down.
Making the Mocha Filling
  1. Place your mixing bowl and wire whisk in the freezer for about 20 minutes.
  2. Add vanilla extract, white sugar, cocoa powder and coffee powder in the bowl.
  3. Add about 4 tablespoons of the cream into the mixture and stir well.
  4. Add the rest of the cold cream and beat till soft peaks are formed.
Frosting the cake
  1. Spread some Mocha filling on one of the cakes.
  2. Place the other cake over it.
  3. Spread mocha filling all over the cake.
  4. 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.
  5. Garnish with white chocolate chips, sprinkles etc.
  6. Place the cake in the refrigerator overnight or for at least 4 hours so that the cake, filling and frosting will be set well.
  7. This cake can be stored in the refrigerator for 4 days.

 

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