The CHIFFON CAKE WITH CHOCOLATE AND COFFEE is a delicate but very tasty baked sweet, light and aromatic, perfect for breakfast or any other moment of the day when you want to indulge in a delicious break. It can be served by itself, as it is very fluffy, or paired with a sauce, perhaps vanilla, or with whipped cream.
This version of the famous American cake combines the lightness of the batter with the richness of chocolate and coffee flavors and aromas, becoming even richer while retaining all the traditional softness. Also, the indicated quantities provide a pronounced flavor and a pleasant but not excessive sweetness, perfect to highlight the coffee aroma. I think you’ll discover, as I did, that it’s the classic cake that wins you over: you start with a modest slice and then you can’t stop, slice after slice…
SEE OTHER CHIFFON CAKE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 410.57 (Kcal)
- Carbohydrates 55.23 (g) of which sugars 31.80 (g)
- Proteins 9.69 (g)
- Fat 17.67 (g) of which saturated 2.93 (g)of which unsaturated 11.27 (g)
- Fibers 9.69 (g)
- Sodium 87.34 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 eggs (medium, at room temperature)
- 1 1/2 cups granulated sugar (superfine)
- 1/2 cup sunflower oil
- 3/4 cup (plus 1 tbsp, about 7 fl oz) coffee (warm)
- 2 1/2 tbsp sugar (to sweeten the coffee)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp cream of tartar
- 1 pinch salt
Tools
- 1 Stand mixer
- 1 Pan
- 1 Hand mixer
- 1 Spatula
- 1 Fine mesh sieve
Steps
To prepare the CHIFFON CAKE WITH CHOCOLATE AND COFFEE, first make sure the eggs are strictly at room temperature. Prepare a moka of coffee, sweeten it with 30 g of sugar (about 2 1/2 tbsp) and let it cool to warm.
I sweetened it lightly so that the coffee flavor would be more pronounced. You can increase the amount of sugar if you prefer.
Carefully separate the yolks from the whites. Place the yolks in the stand mixer and beat them with half of the sugar (i.e. 150 g / 3/4 cup) until they become pale and very fluffy.
Meanwhile, start whipping the egg whites in a separate bowl. As soon as they begin to foam, add the cream of tartar and one third of the remaining sugar (50 g / about 1/4 cup).
Beat them for at least 15 minutes, adding the remaining sugar in two additions. You should obtain a white, very frothy and firm mixture.
Add the oil and the coffee to the yolks and mix well to combine.
Add the sifted flour and cocoa and, using a spatula, gently fold them in with slow upward movements so as not to deflate the mixture.
When the dry ingredients are well incorporated add a pinch of salt. Finally add the egg whites and fold them in gently with a spatula.
Place the batter into the appropriate chiffon cake pan with a 21 cm (8 1/4 in) bottom, 26 cm (10 1/4 in) top diameter and 10 cm (4 in) height (there’s no need to grease or flour it), level the top and bake in a preheated conventional (static) oven at 347°F for 50 minutes.
Check doneness by doing the classic toothpick test: when inserted into the center of the cake it should come out dry.
Once baked, remove the chiffon cake with chocolate and coffee from the oven and immediately invert the pan, resting it on its feet. This allows the moisture inside the cake to escape.
When it is completely cool, detach the upper part of the pan by helping yourself with a smooth-bladed knife.
