Mocha Cream Chiffon Cake Recipe

Name: Mocha Cream Chiffon Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 6
Cuisine: Korean
Ingredients: 55g Warm milk; 3g Cocoa powder; 2g Instant coffee powder; 3 Egg yolks; 30g Sugar; a pinch of Salt; 2g Vanilla extract; 30g Vegetable oil; 75g Cake flour; 2g Baking powder; 1g Baking soda; Meringue (3 egg whites + 35g sugar); Whipped cream (+ 12g sugar); 3g Coffee essence; Decorative cream (80g whipping cream + 8g sugar + 1g coffee essence)

by Cooking Tree 2022-10-19

written by Cooking Tree Published: 2022-10-19Last Updated on 2022-10-14

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Mocha Cream Chiffon Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a mocha whipped cream chiffon cake filled with coffee cream on a fluffy chiffon cake~

I think you can eat a chiffon cake with a strong mocha scent by adding coffee powder and cocoa powder and filling it with whipped cream mixed with coffee essence~^^

I like the soft chiffon feel, so I did not add icing, but decorated only the top to make it a lovely feeling~

It’s a simple yet delicious cake with a high level of satisfaction.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Mocha Cream Chiffon Cake
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Rating: 4.9/5
( 46 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

55g Warm milk
3g Cocoa powder
2g Instant coffee powder
3 Egg yolks
30g Sugar
a pinch of Salt
2g Vanilla extract
30g Vegetable oil
75g Cake flour
2g Baking powder
1g Baking soda
Meringue (3 egg whites + 35g sugar)
Whipped cream (+ 12g sugar)
3g Coffee essence
Decorative cream (80g whipping cream + 8g sugar + 1g coffee essence)

Instructions

Add instant coffee powder and cocoa powder to warm milk and mix.
Add sugar, salt, and vanilla extract to the egg yolk and mix, then add vegetable oil little by little to mix. Add (1) and mix.
Sift the soft flour, baking powder, and baking soda and mix. Divide the meringue and mix.
Pour into the mold, clear air bubbles, bake in an oven preheated to 170 degrees for 35 minutes, turn over and cool completely.
Make coffee cream by mixing fresh cream and coffee essence. Make a hole in the cooled chiffon and fill with cream.

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