Mocha Chiffon Cake Recipe

3/4 cup
1/2 cup
1 tsp
1 3/4 cups
1 3/4 cups
1 1/2 tsp
1/2 tsp
8
1/2 cup
2 tsp
1/2 tsp |
Boiling water
Cocoa
Instant coffee granules
Cake flour
Granulated sugar
Baking soda
Salt
Eggs, separated
Vegetable oil
Vanilla extract
Cream of Tartar |
Chocolate-Coffee Butter Cream Filling
Chocolate Fudge Frosting
Garnish: chocolate-covered coffee beans
|
Oven Temp ~ 325°
Baking Time ~ 17 - 20 Min.
Pan Type ~ four 9-inch round cake pans |
Preheat oven, grease and flour pans.
Stir together first 3 ingredients until blended; cool.
Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa
mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric
mixer until smooth.
Beat egg whites and cream of tartar at high speed with an electric mixer
until foamy. Fold into batter. Pour batter into four prepared pans.
This is a four layer chiffon cake,
make sure to use four pans when cooking.
Bake 2 layers at a time until a wooden pick inserted in center comes out
clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and
cool on wire racks covered with plastic wrap or wax paper to prevent layers
from adhering to racks.
Spread about 1/2 cup Chocolate Coffee
Butter Cream Filling between layers. Frost with
Chocolate Fudge Frosting.
Garnish, if desired. Store in refrigerator.
NOTE: To a make a torte, cut each cake layer in half horizontally with a
serrated knife, and use 1/4 cup
Chocolate-Coffee Butter Cream Filling between layers. Frost as directed.