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How to Make Mocha Chiffon Cake

This mocha chiffon recipe makes a delicious moist cake with four layers. It has a yummy chocolate-coffee butter cream filling and sweet chocolate fudge frosting. For the perfect final touch, you can set some chocolate covered coffee beans on top of the frosting.


  • ¾ cup boiling water
  • ½ cup cocoa
  • 1 teaspoon instant coffee
  • 1 ¾ cups flour
  • 1 ¾ cup granulated sugar
  • 1 ½ teaspoon baking
  • ½ teaspoon salt
  • 8 egg whites
  • 8 egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon cream of tartar
  • ½ cup vegetable oil


  1. Preheat oven to 325 degrees. Grease and flour four tube pans.
  2. Sift cocoa, instant coffee, sugar and flour together.
  3. Add oil, vanilla and egg yolks. Beat at medium speed until blended well.
  4. Use an electric mixer and beat the egg whites and cream of tartar at high speed.
  5. Fold the egg whites into the batter.
  6. Since we are to make four layers, you can use four tube pans, or use only one and slice the whole cake into four. Bake the
    pans two at a time for 17 to 20 minutes. If you are using only one pan, let it bake for an hour or so.
  7. Spread coffee cream butter filling between the layers.
  8. Once assembled, frost the whole cake with chocolate fudge frosting.
  9. You can try other kinds of fillings and frost that would complement the mocha cake.
  10. Chill and serve.

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