Mocha Chip Chiffon Cake Whipped Chocolate Cream
Elevate your dessert game with this Mocha Chip Chiffon Cake topped with Whipped Chocolate Cream, a show-stopping treat that perfectly balances light, airy texture with bold, decadent flavors. This elegant cake begins with a delicate chiffon base infused with aromatic espresso and studded with mini chocolate chips, offering a delightful interplay of mocha richness and bursts of chocolatey goodness. Its signature lightness is achieved through carefully folded whipped egg whites, while a luscious layer of cocoa-infused whipped cream, enriched with melted dark chocolate, creates a velvety finish. Perfect for special occasions or as an indulgent centerpiece, this recipe combines refined baking techniques with irresistible flavors that coffee and chocolate lovers will adore.
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Recipe Information
Ingredients
- 200 grams Cake flour
- 200 grams Granulated sugar (divided)
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 teaspoons Instant espresso powder
- 120 ml Boiling water
- 6 large Egg yolks
- 80 ml Vegetable oil
- 1 teaspoon Vanilla extract
- 8 large Egg whites
- 0.5 teaspoons Cream of tartar
- 100 grams Mini chocolate chips
- 480 ml Heavy cream
- 50 grams Powdered sugar
- 30 grams Unsweetened cocoa powder
- 60 grams Dark chocolate (melted and cooled)
Instructions
Preheat your oven to 325°F (165°C). Ensure the tube pan is clean and dry but ungreased.
In a small bowl, dissolve the instant espresso powder in the boiling water. Allow it to cool to room temperature.
In a mixing bowl, sift together the cake flour, 150 grams of granulated sugar, baking powder, and salt.
In another bowl, whisk together the egg yolks, vegetable oil, vanilla extract, and the cooled coffee mixture until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until combined and smooth.
In the bowl of a stand mixer, beat the egg whites and cream of tartar until frothy. Gradually add the remaining 50 grams of granulated sugar while continuing to beat until stiff peaks form.
Gently fold the egg whites into the batter in thirds, being careful to not deflate the mixture.
Sprinkle the mini chocolate chips over the batter and fold them in gently until evenly distributed.
Pour the batter into the ungreased tube pan and smooth the top with a spatula.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Once done, immediately invert the pan. Cool completely upside down before removing the cake from the pan.
To make the whipped chocolate cream, chill a mixing bowl and whisk attachment in the freezer for 10 minutes.
In the chilled bowl, combine heavy cream, powdered sugar, and cocoa powder. Beat on medium-high speed until soft peaks form.
Gently fold in the melted and cooled dark chocolate until fully incorporated. Be careful to not overwhip.
Frost the cooled chiffon cake with the whipped chocolate cream and spread evenly over the top and sides.
Serve the cake immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 32.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
