Chocolate Chiffon Cake

Spongy, light and airy ! Beautiful base to do nice frosting ...!!  I make this cake, when I need a dessert to feed many people. It is a beautiful center-piece and show stopping  dessert for any party or special occasion. This time, I made this cake for my kid's birthday party. All the kids, enjoyed it ... and the kids were very surprised to know that it was a homemade cake. I found this recipe, about an year back here. I have made this cake 4 times, with perfect results. I have omitted the coffee in the recipe, as we like the pure chocolate flavor.

Chocolate chiffon cake with mocha whipped cream filling and ganache plus molded chocolate topping

Isn't it, a yummy center piece for children's birthday party...??

Ingredients:

• 3/4 cup boiling water
  
• 1/2 cup cocoa powder
• 1 tsp instant coffee
• 1 and 3/4 cup cake flour
• 1 and 3/4 cup sugar
• 1 and 1/2 tsp baking soda
• 1/2 tsp salt
• 8 large eggs, separated
• 1/2 cup vegetable/canola oil
• 2 tsp vanilla extract
• 1/2 tsp cream of tartar
• mocha whipped cream (for filling the cake)
• ganache (for topping)

Recipe:

• Preheat the oven, to 180 degrees and grease and flour 2 (10 inch) or 3 (9 inch) pans. Line the bottom with greaseproof paper.
• Add the cocoa powder and coffee to the boiling water and stir well, to get a smooth mix.

• Combine flour, sugar, baking soda and salt and sieve it 2-3 times.

• Separate the egg whites and yolks. 
• Add the cocoa-coffee mix, to the flour mixture. Also, add egg yolks, oil, vanilla and mix it well with a cake whisk at medium speed till it all comes together and is smooth.

• Add cream of tartar to the egg whites, and whisk them at a high till they get stiff peaks.

• Fold in the egg whites with the cocoa-coffee-flour-egg yolk mix, slowly a spatula at a time.

• Divide the mixture equally in cake pans and bake them for 17-20 minutes.

• Cool the cake, in the cake pans for 5 minutes.

• Invert them on a plate, remove the paper and let the cakes cool completely, before you frost them.

• I used mocha whipped cream, between the layers of the cake and also roughly frosted it with the same. Later, once the cream layer was set, I poured ganache on the top. Decorated with molded chocolate fruits. 

Quantity:

• 15-18 servings (for kids), 12-15(for adults)

Here, is a picture of the cake, I made when my husband's mom visited us. That was the first time, I tried this cake and I had made it in four layers.  Frosted it with chocolate buttercream frosting. 

delta mocha chiffon cake with mocha filling and chocolate buttercream frosting

Notes:

• Use fresh ingredients.
• Make sure that the eggs are cold while you separate them and then let them come to room temperature, before using.
• I am not good at decorating cakes... :), so don't go by the looks of the cake...this is a winner recipe for special occasions.