Mocha Chiffon Easter Cake
Source of Recipe
Internet
List of Ingredients
2 tsp. instant coffee powder or granules
3/4 cup hot water
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
6 egg yolks
1/2 tsp. vanilla extract
6 egg whites
1/2 tsp. cream of tartar
1 square semi-sweet chocolate, grated
To make cake: Dissolve coffee powder or granules in hot water; cool to room temperature. In large bowl, combine flour, sugar, baking powder and salt; stir until well mixed. Make a well in the center; add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth.
In large bowl, beat egg whites and cream of tartar until stiff but not dry. Pour batter over egg whites; fold in carefully, adding grated chocolate towards the end. Spoon batter into ungreased 10-inch tube pan. Bake at 325� for 60 to 70 minutes or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool. Remove from pan.
Frost with cocoa whipped cream.
>Store in refrigerator after frosting.
Cocoa Whipped Cream
2 cups whipping cream
1/3 cup sugar
3 tbls. cocoa powder
1 tsp. vanilla extract
To make Cocoa Whipped Cream:
In medium bowl, combine whipping cream, sugar, cocoa powder and vanilla. Stir to blend ingredients, but do not beat. Cover and refrigerate for 1 to 2 hours. Whip until soft peaks form.
Garnish: chocolate eggs or semi-sweet chocolate curls.
Keep completed cake refrigerated until serving time.
Recipe
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