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Delta Mocha Chiffon Cake recipe

An impressive chocolate and coffee flavoredlayer cake worthy to be presented atop a cake pedestal.

Recipe: Delta Mocha ChiffonCake

3/4 cup boiling water
1/2 cup cocoa
1 teaspoon instant coffee granules
1 3/4 cups cake flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 large eggs, separated
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate-Coffee Buttercream Filling:2/3 cup butter, softened
2 1/2 cups powdered sugar
1 tablespoon cocoa
1/2 cup whipping cream
2 teaspoons instant coffee granules
2 teaspoons coffee liqueur*
Chocolate Fudge Frosting:1 cup butter, softened
1/3 cup cocoa
6 cups powdered sugar
1/3 cup milk
Garnish: chocolate-covered coffee beans

  • Stir together first 3 ingredients untilblended; cool.
  • Combine flour and next 3 ingredients ina 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 athigh speed with an electric mixer until foamy. Fold into batter.Pour batter into 4 greased and floured 9-inch round cake pans.
  • Bake, 2 layers at a time, at 325°F(160°C) for 17 to 20 minutes or until a wooden pick insertedin center comes out clean. Cool layers in pans on wire racks10 minutes. Remove from pans, and cool on wire racks coveredwith plastic wrap or wax paper to prevent layers from adheringto racks.
  • Spread about 1/2 cup Chocolate-CoffeeButtercream Filling between layers.
  • For Chocolate-Coffee Buttercream Filling:Beatfirst 3 ingredients at medium speed with an electric mixer untilfluffy.
  • Microwave whipping cream at MEDIUM (50%power) until warm (do not boil). Stir together warm cream andcoffee granules until dissolved; cool. Add whipping cream mixtureand liqueur to butter mixture, beating until smooth. Makes 1 3/4 cups filling.
  • Frost with Chocolate Fudge Frosting. Garnish,if desired. Store in refrigerator.
  • For Chocolate Fudge Frosting: Beat butterat medium speed with an electric mixer until creamy.
  • Add remaining ingredients, beating untilsmooth. Makes 3 1/2 cups frosting.

    Makes 1 (9-inch) layer cake; serves 12.

    * 1 teaspoon vanilla extract may be substitutedfor liqueur.

    Note: To a make a torte, cut each cakelayer in half horizontally with a serrated knife, and use 1/4cup Chocolate-Coffee Buttercream Filling between layers. Frostas directed.

    Vanilla Chiffon Cake

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  • Comments

    1 Comment


    The oil-egg mixture creates a very moist texture, unlike the butter cakes that harden easily when put inside the refrigerator. Chiffon cake is lower in high-saturated fat contents that is more taken in a butter cake.

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