Mocha Chiffon Cake Recipe

This time travel concept is pretty tricky yet intriguing... very intriguing. I guess am not the only one intrigued by it since a lot of movies are based on this concept.

Their choice of time machines may differ (but I think the DeLorean is just about the coolest of them all), but I just have one question. When the hero needs to go back in time, why doesn't he set an allowance? I mean what if he fails and gets trapped? Shouldn't he have a contingency plan?  Just in case things doesn't work out? (We all know that won't happen, yeah I know, it's the movies). And yes, I am watching Men in Black III while writing this post. Just so you know where I am coming from. Because if I were Agent J, I would have set the time machine a week in advance (or was it a week before Agent K's life is endangered?.. Ahhh time travel confuses me!) You know, to acclimatize, familiarize and strategize. But maybe that's just my OCD speaking.  

Anyway, enough about time travel. Can I interest you in some mocha chiffon cake? My mom is a fan of mocha be it in ice cream or cake form so when I made this, it just made her day. And since it made her day, in my mind I did the Snoopy Happy Dance. Yes, just in my mind. In my mind, I got the moves. Too much going in my mind right now, wow! Oh well, here's the recipe. 

Mocha Chiffon Cake Recipe

What we need:

For the Mocha Chiffon Cake - 
325F
adapted from CDKitchen
2 teaspoons instant coffee powder
3/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar

For the Mocha Icing:
adapted from Martha Stewart
1 1/4 cups sugar
5 large egg whites
2 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
1 teaspoons pure vanilla extract
2 tablespoons Kahlua (or just water)
2 tablespoons instant coffee

Here's how:
(1) Mix together coffee powder in hot water. Let it cool. 

(2) In a bowl, mix together dry ingredients well -  flour, sugar, baking powder and salt. Make a well in center; add oil, egg yolks, vanilla and coffee. Beat until smooth.

(3) In large bowl, beat egg whites and cream of tartar until stiff but not dry. 

(4) Pour the mocha batter over the egg whites. Using a spatula or a wire whisk, fold it carefully. Spoon batter into 2 8-inch round pans (or a 10-inch tube pan)

Bake in preheated 325 degrees F oven for 30-40 minutes (for 2 8-inch round pans) or 60 to 70 minutes for a 10-inch tube pan or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool. Remove from pan. 

(5) To make the Mocha Icing, beat egg whites and sugar in a heatproof bowl over a pot of simmering water. Whisk until the texture is smooth and sugar has been dissolved. Remove from heat and whisk until stiff peaks form. Let ir cool (I usually place my bowl in the ref to hasten cooling process, but that's just me). 

(6) Combine Kahlua (or water) and coffee. 

(7) Pour it over butter. 

(8) Mix until well combined. 

(9) Add butter to egg whites gradually (in small batches).

(10) At one point, it will become soupy and will not look like a good batch of icing at all but have faith, it will pass. 

(11) Mix until all is smooth and creamy. 

Assemble the cake decorate it with chocolate covered coffee beans or coffee bean shaped chocolates. I used the ones Meiji made. I just can't remember the name. Maybe I'll time travel to when I bought it then go back to the future and properly finish this post.