Mocha Chiffon Cake
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
A light and airy chiffon cake with rich mocha flavor, made with cocoa and instant coffee. Perfect for dessert or special occasions.
Ingredients
- ¾ cup (175g) boiling water
- ½ cup (40g) unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon instant coffee or espresso powder
- ½ cup (105g) vegetable oil
- 5 large egg yolks
- 1 teaspoon vanilla
- 1 ¾ cups sifted (175g) cake flour
- 1 ¼ cups (250g) sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 large egg whites
- ½ teaspoon cream of tartar
- ¼ cup (50g) sugar
- 1 Fluffy White Frosting flavored with orange or coffee, Quick Mocha Frosting, any chocolate frosting, or plain or flavored Whipped Cream (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup (175g) boiling water
- ½ cup (40g) unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon instant coffee or espresso powder
- ½ cup (105g) vegetable oil
- 5 large egg yolks
- 1 teaspoon vanilla
- 1 ¾ cups sifted (175g) cake flour
- 1 ¼ cups (250g) sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 large egg whites
- ½ teaspoon cream of tartar
- ¼ cup (50g) sugar
- 1 Fluffy White Frosting flavored with orange or coffee, Quick Mocha Frosting, any chocolate frosting, or plain or flavored Whipped Cream
Let's Cook
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Step 1.
Whisk together in a medium bowl until smooth: ¾ cup (175g) boiling water; ½ cup (40g) unsweetened cocoa powder; 1 tablespoon plus 1 teaspoon instant coffee or espresso powder
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Step 2.
Let cool, then whisk in: ½ cup (105g) vegetable oil; 5 large egg yolks; 1 teaspoon vanilla
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Step 3.
Whisk together thoroughly in a large bowl: 1 ¾ cups sifted (175g) cake flour; 1 ¼ cups (250g) sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon baking soda
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Step 4.
Add the cocoa mixture and whisk until smooth. Using clean beaters, beat in another large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 8 large egg whites; ½ teaspoon cream of tartar
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Step 5.
Gradually add, beating on high speed: ¼ cup (50g) sugar
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Step 6.
Beat until the peaks are very stiff. Use a silicone spatula to fold one-quarter of the egg whites into the cocoa mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 65 minutes.
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Step 7.
Let cool and unmold as for Angel Food Cake.
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Step 8.
Ice with: Fluffy White Frosting flavored with orange or coffee, Quick Mocha Frosting, any chocolate frosting, or plain or flavored Whipped Cream