Mocha Chiffon Cake with Mocha Chantilly Cream for Valentine’s Day.

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I made this cake yesterday in between watching the news and weather for updates on the Gridlock and Snow that we have been inundated with over the past 24 hours. As I am writing this post I am watching the Governor of Georgia give an update on the State of Emergency. In my county there were 450 children stuck at school overnight and hundreds of thousands stuck on the roads for upwards of 24 hours. Please say a prayer for all of those who are still stuck in school and on the roads.

Ok enough of that onto the recipe for Valentine’s Day, since it is coming up in a few short weeks I thought I would get a jump on dessert. I used a recipe from my Great Grandma’s Cookbook, with a few tweaks of my own. This cake is wonderful if you want a light cake that is not super sweet! One tip for separating the egg yolks from the whites is to let the eggs come to room temp before separating, this will also help the egg whites whip.

Mocha Chiffon Cake with Mocha Chantilly Cream via LashesandDashes

The Finished cake

Ingredients

3/4 cup strong coffee

1/2 cup unsweetened cocoa powder

1 3/4 cups cake flour

1 3/4 cups sugar

3 tsp baking powder

1 tsp salt

1/2 cup cooking oil

8 unbeaten egg yolks

1 tsp vanilla

8 egg whites

1/2 tsp cream of tartar

Directions

Whisk together the cocoa and coffee, let cool. Sift or using pastry cutter mix together flour and sugar making sure there are no lumps. Add in baking powder and salt, mix together. Make a well and add in order: oil, egg yolks, cooled cocoa mixture, and vanilla, beat until smooth. I used my hand mixer for the batter portion of the cake. Place egg whites and cream of tartar in a large bowl, using a stand mixer whip egg whites until very stiff peaks form. The egg whites should be stiffer than for meringue. Do not underbeat! Gradually pour egg yolk mixture over whipped egg whites, gently fold with spatula until just mixed. Do not Stir! Pour into a greased 4 in deep bundt pan. Cook in a preheated oven at 325 for 55 minutes, then up the oven temp to 350 for 10-15 minutes. Cake is done when top springs back when lightly touched. Immediately turn pan upside down unto cooling rack.

Mocha Chantilly Cream

1 cup heavy cream

3 TBS powdered sugar

1 TBS powdered cocoa

1 TBS Cooled Strong Coffee

Directions

In a chilled bowl with a chilled whisk, whisk on high cream and coffee. When the cream begins to hold its shape add in the cocoa and powdered sugar. Continue to whip until it is stiff. When ready to serve cake dollop the chantilly cream on top. Enjoy!

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