For a more intense mocha flavor, add 1-2 tablespoons of unsweetened cocoa powder to the dry ingredients. Ensure your egg whites are at room temperature for optimal volume when whipping. Do not grease the Bundt pan. The cake needs to cling to the sides to rise properly. Cooling the cake upside down is crucial for maintaining its height and airy texture.
Mocha Chiffon Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS15
Indulge in the ethereal delight of Mocha Chiffon Cake. This delicate confection boasts a harmonious marriage of rich coffee notes and a cloud-like texture, perfect for elevating any occasion or simply savoring a quiet moment.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol137 mg
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Fiber1 g
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Protein7 g
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Saturated Fat3 g
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Sodium321 mg
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Sugar25 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 325°F (165°C). Ensure the oven rack is in the center position. (Prep time: 5 minutes)
02
Step
5 mins
In a large bowl, sift together the flour, 1 cup of sugar, baking powder, and salt. This ensures a light and even texture. Create a well in the center of the dry ingredients. (Prep time: 5 minutes)
03
Step
10 mins
Pour the cooled coffee, oil, and egg yolks into the well. Using a whisk, gently incorporate the wet ingredients into the dry ingredients until a smooth batter forms. Be careful not to overmix. (Prep time: 10 minutes)
04
Step
8 mins
In a separate, impeccably clean bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff, glossy peaks form. (Prep time: 8 minutes)
05
Step
7 mins
Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, ensuring not to deflate the mixture. The batter should be light and airy. (Prep time: 7 minutes)
06
Step
2 mins
Pour the batter into an ungreased Bundt pan. (Prep time: 2 minutes)
07
Step
1 hrs
Bake in the preheated oven for approximately 60 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 60 minutes)
08
Step
1 hrs 15 mins
Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing. Once cooled, gently loosen the sides with a thin knife or spatula and remove the cake from the pan. (Cool time: 60-90 minutes)
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Please Rate
Jena Mclaughlinmoore
Jun 30, 2025This cake is absolutely divine! The coffee flavor is subtle yet satisfying, and the texture is incredibly light. A perfect dessert!
Baron Mitchell
Jun 24, 2025A little time-consuming, but worth the effort. It's a showstopper dessert!
Zachariah Dietrich
May 11, 2025I followed the recipe exactly, and it turned out beautifully! My family loved it. The trick about cooling it upside down is genius!