Moka Chiffon Cake Recipe by of 23-12-2010 [Updated on 27-08-2018]
Enthusiastic by the goodness of the orange chiffon cake, I immediately prepared another version, this time with coffee, the Moka chiffon cake! I found this recipe that does not involve the use of cream of tartar and that uses another procedure .. the result was exceptional! The Moka Chiffon cake is one of the softest cakes I have ever tasted and my husband has already asked me to do it again. As for the other one, I halved the doses because I still did not have the right mold (which my husband promptly gave me after tasting the cake) ... I bring back the whole dose to you to prepare it in the original mold
I'm sorry not to be very present on the blog and not to reply to your messages in time but this year I have my parents and those of my husband with brothers and sisters attached to my house on both the 24th and the 25th and I work until tomorrow at 13 then imagine how it is taken ° _ ° Thanks to everyone for the good wishes, I really reciprocate with all my heart: ****
How to make the mocha chiffon cake
Separate the yolks from the whites. Beat the egg whites until stiff and set the yolks aside
In a thick-bottomed saucepan, melt the chocolate over very low heat.
Turn off the heat and add a small cup of coffee, oil and water and mix.
Now add the egg yolks and mix until everything is mixed
In a large bowl sift the flour, sugar, baking powder and a pinch of salt.
Pour the mixture of eggs and chocolate obtained on the flour and mix everything well
Whip until the mixture is smooth and homogeneous.
Add the egg whites previously whipped and incorporate them with a wooden spoon with a movement that goes from bottom to top
Pour the mixture of the mocha chiffon cake into a NON-BURGED mold
Bake the chiffon cake at 170 degrees and bake for 60 minutes with static oven mode
Immediately put the moka chiffon cake to cool upside down on a bottle neck
Only when the cake has cooled completely, remove it from the walls by inserting a spatula (the plastic ones to spread the cream) and turn it upside down on a serving dish.
Note the softness effect :)
Sprinkle the Moka chiffon cake with icing sugar, cut the cake into slices and serve
This is the mold my husband gave me