Mocha Chiffon Cake Recipe

Chocolate-Coffee Butter Cream Filling
Chocolate Fudge Frosting
Garnish: chocolate-covered coffee beans

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.