• 1 1/8 cups cake flour

• 1/2 tablespoon baking powder

• 1/4 teaspoon iodized salt

• 1/2 cup white sugar

• 1/4 cup vegetable oil

• 1/4 cup water

• 1 table spoon instant coffee

• 4 pieces egg, yolks only

• 4 pieces egg, whites only

• 1/2 teaspoon cream of tartar

• 1/4 cup blended white sugar

• 1/3 cup egg, whites only

• 1/2 cup white sugar

• water

• 1 cup butter, cut into cubes

• 1 table spoon milk

• 1 table spoon instant coffee, dissolved (add more coffee for stronger flavors)


Make the mocha chiffon cake:

preheat oven to 320F. Grease, line, and flour 2 8×1-inch round pans and set aside.
Sift together flour, 1/2 cup blended white sugar, baking powder and salt three times. Set aside.
Dissolve coffee in water and set aside.
-Put dry ingredients into a wide mixing bowl and make a well in the center.
Add egg yolk, oil, and coffee mixture. Mix with whisk until smooth. Set aside.
-In a mixing bowl with a wire attachment, beat egg whites with cream of tartar at high medium speed until frothy.
Add 1/4 cup blended sugar and increase speed to low-high until stiff peaks are formed but make sure they are not dry.
Fold in 1/3 of the egg white mixture into the yolk mixture to lighten.
Gently fold in the rest of the egg white mixture until blended.
Do not over mix.
-Divide into prepared pans and bake for 25 minutes or until the cake tester comes out clean.
Remove immediately from pan and put on a cooling rack.

Make the buttercream:

combine egg whites and sugar in a mixing bowl.
Put over simmering water and whisk until you reach 120F in a thermometer.
Make sure the bottom of the bowl does not touch the water.
-Transfer to the mixer and beat until mixture is thick and glossy at high speed.
-Change mixer attachment to a paddle: at low speed, add butter one tablespoon at a time. Add the coffee mixture.
Increase to medium speed and continue mixing until smooth and well incorporated.

Assemble the cake:

Place the first cake layer and spread 1/3 of the buttercream.
Place the second cake layer and spread another 1/3 of the buttercream. Refrigerate for atleast 30 minutes before frosting.

Frost the cake:

frost the top and side of the cake with the remaining buttercream.
Dust with powdered sugar, cocoa powder, or chocolate sprinkles. Refrigerate for atleast 1 hour or up to 1 day before serving.

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