Mocha Chiffon Cake
Light, airy mocha chiffon cake with rich coffee and chocolate flavor.
Print Pin Servings: 10 servings
Calories: 240kcal
Cost: $7–9
Equipment
- 10-inch Tube Pan With removable bottom
- Electric mixer With whisk attachment
- Large mixing bowls
- Fine-mesh sieve For sifting dry ingredients
- Rubber spatula For gentle folding
- Measuring cups/spoons
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour sifted
- 1 ¼ cups granulated sugar divided
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cup strong brewed coffee cooled
- ¼ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 8 egg whites room temp
- ½ teaspoon cream of tartar
- ¼ cup powdered sugar for topping (optional)
- ½ cup heavy cream optional (for whipped topping)
- 1 teaspoon instant coffee powder optional (intensify flavor)
Instructions
- Preheat oven and sift dry ingredients.
- Mix yolks, coffee, oil, and vanilla.
- Beat whites with cream of tartar.
- Fold whites into batter gently.
- Pour into ungreased pan.
- Bake until golden brown.
- Invert to cool completely.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 240kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 190mg | Potassium: 130mg | Fiber: 1g | Sugar: 22g | Vitamin A: 200IU | Calcium: 40mg | Iron: 1.4mg