This is how to make a mocha chiffon cake that has a strong coffee and chocolate flavors. It is also one of the favorite cakes among Filipinos especially during special celebrations. SUBSCRIBE for new videos every week - [ Ссылка ]
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💖 EQUIPMENT FOR THIS RECIPE💖

1. Kitchen Aid Mixer - [ Ссылка ]
2. Measuring Spoon - [ Ссылка ]
3. Metal Fine Mesh Strainer - [ Ссылка ]
4. Mixing bowls - [ Ссылка ]
5. Wilton 8 inch Cake Pan - [ Ссылка ]
6. Wilton 6" Angled Spatula - [ Ссылка ]
7. Ikea Colored Rubber Spatula - [ Ссылка ]
8. Wilton Turning Table - [ Ссылка ]

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💖 MOCHA CAKE RECIPE💖

Here's the recipe. Try to bake this cake.

For the cake
1 tsp (5 grams) hot water
1 tsp (4 grams) cocoa powder
2 tbsp (20 grams) coffee granules
1 tsp (5 grams) vanilla extract
1 cup (125 grams) all purpose flour
1 tsp (4 grams) baking powder
1 tsp (4 grams) salt
6 egg yolks
1 cup (200 grams) sugar
1/2 cup (109 grams) vegetable oil

For the Meringue
6 egg whites
1 tsp (4 grams) cream of tartar

For the Mocha Buttercream Frosting
1 cup (250 grams) butter
1 cup (125 grams) powdered sugar
1 - 2 tbsp (10 to 20 grams) coffee
1/2 cup (125 grams) whipping cream
2 tbsp cocoa powder

Instructions

For the Cake
1. In a small bowl, mix the hot water, coffee granules, cocoa powder, and vanilla extract. Set aside.
2. In another bowl, sift all purpose flour, baking powder, and salt.
3. Beat 6 egg yolks in medium speed. Add the sugar slowly. Continue beating until it will become creamy and light yellow in color.
4. Add the vegetable oil to the egg-sugar mixture. Beat until well combined.
5. Add the coffee mixture into the egg-sugar mixture.
6. Add the flour mixture into two portions (at least 1/2 cup) to ensure that the batter is mixed properly. You will notice that the batter will become a bit sticky.
7. In another bowl, beat egg whites and cream of tartar until hard peaks form or almost like an icing.
8. Fold the meringue into the mocha batter by 3 to 4 batches at a time.
9. Pour the batter between two cake pans evenly. The cake pans should be greased and line the bottom and sides with parchment paper.
10. Bake the cake for 35 to 40 minutes at 180C temperature.
11. When the top becomes golden brown and the toothpick comes out clean when inserted in the center, then the cake is done.
12. Cool the cake on the rack.

For the frosting
1. Cream the 1 cup butter in a mixing bowl, add 1 cup of powdered sugar slowly.
2. Add the coffee.
3. Add the whipping cream.
4. Beat until becomes smooth.

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