Chiffon Cake with Mocha Icing

Not too sweet, not too rich, and just the right amount of frosting, Chiffon Cake with Mocha Icing is a simple but stunning cake to grace any special dinner.

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This recipe is from a long time ago, hiding in the depths of my early blogging life.  And you know what that means, horrible photos and all.

I believe this Vanilla Chiffon Cake with Mocha Icing deserves more than to hide in the dark alley of my old posts. It is a simple cake that can easily be served on any occasion. It has a generous size, not too sweet and definitely a stunner.

With just a thin layer of frosting to grace the outside of the cake, this cake can easily be approached by all guests, cake-lover or not. The chiffon cake itself is light and fluffy. The contrast of the mocha flavor is a nice complement to it.

Chiffon Cake with Mocha Icing

Chiffon cakes basically get the texture from the whipped egg whites. Start with clean bowls and beaters so that you get a nice whipped volume. Also make sure that your eggs are in room temperature prior to whipping.

Since this is a large cake, it bakes for 60-65 minutes. It is ready when the tops form cracks and no more wet batter is traceable when you poke the cake with a knife. When it cools, the cracks will patch itself.

To cool the cake, invert it on an overturned mug. Some tube pans have feet on them so you can invert them on a surface without the need of a mug.

The Mocha Icing

The simple mocha icing is made of:

• Melted Butter
• Instant Coffee Granules
• Cocoa Powder
• Icing Sugar
• Heavy Cream

You can adjust the consistency of the icing by adding more heavy cream, about a teaspoon at a time. We are looking for a nice spreadable consistency.

Pointers and Tips:

• It is important for the eggs and water to be at room temperature for the egg whites to achieve its maximum whipped volume.
• For the mocha icing, make sure the cream is in room temperature. Cold cream may make the butter form grits.
• To make grated chocolate, simply grate a chocolate bar using a cheese grater.

And here you are, your sophisticated and delightfully pleasing Mocha treat. You will fall in love with this, as you bite into that soft slice, lightly sweet and decadent. Mocha goodness, my friends!

Enjoy!

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Chiffon Cake with Mocha Icing

Not too sweet, not too rich, and just the right amount of frosting, Chiffon Cake with Icing is a simple but stunning cake to grace any special dinner.

Course Dessert

Cuisine Asian

Keyword mocha chiffon

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Servings 16

Calories 342 kcal

Author sanna

Ingredients

• 7 egg yolks from large eggs, at room temperature
• 1 cup sugar
• 3/4 cup water
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 7 egg whites from large eggs, at room temperature
• 1/4 tsp cream of tartar
• 1/2 cup sugar

For the Mocha Icing

• 1/4 cup unsalted butter
• 1 tsp instant coffee powder
• 1 tsp cocoa powder
• 2 cups icing sugar
• 6 tbsp heavy cream or more, at room temperature
• 1/4-1/2 cup grated chocolate

Instructions

1. Preheat oven to 350 F. Prepare an ungreased 10-inch tube pan. In a medium bowl, combine flour, salt, and baking powder.

2.  In the bowl of a stand mixer, whisk the egg whites on medium-high speed until frothy. Add the cream of tartar and continue to whisk until egg whites form soft peaks. Gradually add 1/2 cup sugar while the mixer is running and continue beating until the egg whites form firm peaks that hold its shape when the whisk is lifted.

3. Meanwhile, beat the egg yolks in a bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.

4. Add flour mixture gradually into the yolk mixture and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into a prepared 10-inch tube pan. Bake for 60-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Invert cake on top of an overturned mug and let cool.

5. To unmold cake, loosen sides with a knife. Using your hands, gently push the cake away and downwards from the walls of the pan. Remove the outer ring. Loosen the bottom of the cake with a spatula. Remove gently and invert to a serving plate. 

Make the Mocha Icing

1. Melt the butter in the microwave. Stir in the coffee granules and cocoa powder until dissolved. Let the mixture cool down a bit. In a large mixing bowl, combine the butter mixture, icing sugar, and heavy cream. Whisk together until smooth. Add more cream, 1 teaspoon at a time, if the icing turned out too thick for spreading.

2. Spread the icing on the cake and garnish with grated chocolate.

Recipe Notes

• It is important for the eggs and water to be at room temperature for the egg whites to achieve its maximum whipped volume.
• For the mocha icing, make sure the cream is in room temperature. Cold cream may make the butter form grits.
• To make grated chocolate, simply grate a chocolate bar using a cheese grater.

More Chiffon Cakes to Love:

• Chocolate Chiffon Cake with Orange Chocolate Glaze
• Pandan Chiffon Cake
• Chiffon Cake with Pineapple Glaze
• Ube Chiffon Cake
• Vanilla Chiffon Cake