Friday, April 1, 2011

Mocha Chiffon Cake

Another cake done, this one for a 70th birthday.  I wanted to decorate the cake with something special, something I've never tried before.  Thought a fondant bow would be nice.


With the help of this tutorial, I came up with this gumpaste bow to use as my topper.  To achieve this particular look, I embossed some embroidery prints on the gumpaste then brushed it with gold shimmer dust before cutting the strips for the loops.  After each loop had dried, I thought of experimenting by painting over the prints with antique gold edible paint.  That made the prints stand out more, don't you think?

I had a bit of trouble assembling the loops though.  I used royal icing at first to "glue" them altogether but even after a day, the royal icing remained soft.  Rather than take the risk of it not hardening, I took the bow apart again, cleaned off the royal icing and used melted white chocolate instead.  It ended up kinda messy around the center...and that explains why I decided to add some roses.  They're there to conceal the mess.

The final cake is a two-tiered (6" and 10") mocha chiffon frosted and filled with Swiss Meringue Buttercream.  I may have rolled out my gumpaste a little too thick because my bow was quite heavy.  I had to put it on top of a small cardboard round supported with straws underneath.



Speaking of mocha chiffon...I've been getting tons of emails requesting for a copy of the recipe I use.  Instead of emailing them one by one, here it is now for everybody's convenience.  For frosting, I usually make Swiss Meringue Buttercream but you can use any buttercream recipe of your choice.  Add a bit of coffee dissolved in a little boiling water to make your frosting mocha flavoured as well.

Enjoy!

MOCHA CHIFFON CAKE (recipe suitable for an 8” round, 3” high pan)

{A}
1 cup plus 2 tablespoons sifted cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons white sugar for egg yolks
{B}
¼ cup corn/canola oil
4 egg yolks, from extra large eggs, at room temperature
6 tablespoons water*
2 teaspoons coffee powder*
½ teaspoon vanilla extract
{C}
4 egg whites
¼ teaspoon cream of tartar
{D}
6 tablespoons white sugar for egg whites
*dissolve the coffee in a little boiling water, then top up to have a total of 6 tablespoons of water/coffee mixture.

Procedure:
1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.
4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a cake board. 
6. Cut cake in half horizontally.  Fill and frost with buttercream and decorate as desired.

SWISS MERINGUE BUTTERCREAM (adapted from Shelly Kaldunski's Cupcakes book)

3 egg whites
¾ cup sugar
Pinch of salt
1 cup unsalted butter, room temperature, cut into small pieces
1 teaspoon vanilla extract

In a large, clean heatproof bowl, combine the eggwhites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan.

Using an electric mixer on high speed, beat the eggwhite mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add vanilla extract and beat until combined, scraping down the sides of the bowl as needed.

59 comments:

  1. Oh my... your cakes are so wonderful... you are truly a cake artist...

    it looks so good I would love to sink my teeth in it...

    Andrea

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  2. First of all, as a Filipina I LOVE mocha cake. So, thanks for the recipe as it is slightly different from the other mocha chiffon recipes I've encountered. I cannot wait to try it.

    For your gumpaste bows, have you tried using floral wire stems and floral tape instead of royal icing? It is a little more work, but the end results are a lot neater. I had typed out the exact procedure I follow, but blogger doesn't like me and I lost it all =). Besides, it is harder to write out instructions than to show it. I may have some images in my files that show the steps. If you are interested in this technique I can email you either written instructions or pictures if I find them. My email address is danisa.morallos@gmail.com

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  3. Hi Corinne,
    Your cake looks great. The roses not only made a good cover up but it made the decoration grander. Very fitting for a golden celebration.
    Re. your Swiss Meringue Butter cream, is unsalted butter can be substituted for salted butter? I have tried making Swiss Meringue Buttercream using salted butter, the turn out was not good. It was a bit grainy and watery. I thought maybe it was because of the butter I used.
    Btw, I did make the graduation cap topper for my daughter's graduation using your modelling paste. It turned out great but really requires time to assemble everything. Thanks for sharing your recipes!!

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  4. Hi Jinky,

    I have tried using normal butter before but I found the frosting too salty, maybe because I am really used to using unsalted. The texture was as beautiful though.

    Perhaps your frosting was grainy because the sugar did not properly dissolve in the eggwhites. If your frosting seems soupy, just continue beating it at high speed and it should all come together as it should.

    Glad to know the modelling paste worked out for you.

    Thanks for reading (and commenting).

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  5. This is so pretty, looking for ideas for our 40th Anniversary cake. Not sure I could manage something like your's though.

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  6. Hi! Corinne,
    i love! your ube cake,and i hope u can also make an ube roll. Thank you again for this mocha recipe your really, really,
    great baker.Godbless!

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  7. I made your recipe for work potluck and it was well received. I added raspberries for filling and frosting. Thanks for taking the time to post recipes. God Bless.

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  8. can i use meringue powder instead of eggwhite? and how much?

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  9. can i use meringue powder instead of eggwhite for the swiss meringue buttercream? and how much?

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  10. I wouldn't recommend substituting the eggwhites. If you'd like to use meringue powder, there are other buttercream recipes (such as Wilton's) that makes use of it. Look it up.

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  11. Hello Corrine. I'm just new to baking. For the coffee, can I use ones for brewing? Also we only have large eggs here.. Not extra large. What should I do?

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  12. In this recipe, I am referring to instant coffee powder. However, if using the kind for brewing, you can brew your coffee first and use the same amount to replace the instant coffee and water mixture in the recipe.

    Large eggs would do.

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  13. Hi there! I just want to know how you managed to make a two-tier chiffon cake. Isn't it too soft to support the other cake on top? Would you be kind enough to give some tips? Many thanks! Heidi

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  14. Hi Heidi,

    The top tier is on a cardboard round supported by straws underneath, the same way you would use dowels. So basically, the weight of the top tier is not on the bottom cake. The straws or dowels carry the weight.

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  15. Hi Corinne! Thank you very much for your reply. I will try the tip you just gave. Regards! Heidi

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  16. Hi Corrine! How much batter did you use for the 2 tier cake in the picture? Is it just 1 6" and 1 10" pans?...and did you torte the cakes? They seem pretty tall? Thanks so much!..by the way I've been making your ube cake and it's always a hit!...thanks so much!...God bless you!..Ellen-Nashville,USA

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  17. Hi Corrine!I also wanted to ask who do you add flavor to your swiss mirangue buttercream..like ube flavor?...thanks again!..Ellen

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  18. Hi Ellen, I probably made 2 1/4 recipe for this two-tiered cake. Yes, I torte my cakes as all my pans are 3" high.

    To make ube swiss meringue buttercream, just replace the vanilla extract with the same amount of McCormick ube flavouring. Add purple gel paste if you want a darker shade of purple.

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  19. hello Corinne been following all your lovely cakes, and my daughter and my husband loves it soooo much, just want to ask have you got a recipe for mocha cake ala goldilocks as it is my favorite especially on how to do the icing thanks a lot again.God bless and have a good day!

    ReplyDelete
    Replies
    1. The recipe for mocha cake here is the one I always use. I also use espresso coffee for a stronger coffee taste. I don't really remember what the Goldilocks version takes like but am pretty sure this comes close.

      As for the icing, just follow the swiss meringue buttercream recipe above but replace the vanilla extract with 1 tablespoon coffee powder dissolved in a little hot water.

      Hope that helps.

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  20. Hi, Im new to baking. What is sifted cake flour? Im so sorry i really dont know how do u do it?

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    Replies
    1. Cake flour is a type of flour that is low in protein. There are other kinds such as plain or all purpose flour and bread flour (high protein). When I say sifted, that only means you sift the flour first before measuring it. You can either use a sifter or simply a sieve to do this.

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  21. hi corrine! thanks for posting your cake recipes. i tried your ube cake and pandan chiffon cake...it's so good!!! i am just wondering for this mocha chiffon cake on part A is this included...6 tablespoons white sugar for egg yolks...when you combine the A ingredients? or was this an error and it should be the one for egg whites on part C? thanks for your help...

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    Replies
    1. Yes, 6 tablespoons sugar for part A. As with the other chiffon recipes here, sugar is always added to the dry ingredients/eggyolk mixture, as well as to the eggwhites.

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  22. Hello, Corinne. Thank you very much for posting your recipes. You are such an inspiration. I just baked the Ube Macapuno Cake for my husband's birthday and I'm very happy that it looked like your cake (in my opinion. Hahaha) ;) I would like to try this one as well but would like to clarify on the ff: 1)Could I use a 9"x2" round pan? Would the cooking time change? I bought new pans since what I had were nonstick b) Should a nonstick pan always be used for chiffon cakes even if it's not indicated in your procedure? c) You said bake on ungreased pan, should it always be lined at the bottom?

    Thank you so much and may you continue blogging and be an inspiration to us :) - RR

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    Replies
    1. 1) a 9x2 pan has a slightly less capacity so just be sure you do not overfill it with cake batter. Baking time might be a little less.

      2) Never use nonstick for chiffon cake. Aluminium pans are best.

      3) Line bottom with baking/parchment paper.

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    2. Thank you so much, Corinne! I wish I knew before hand that it's best to use aluminum pans than nonstick pans for even baking. The only aluminum pans I have are the two 9"x2" round cake pans (I didn't see anything taller than 2" at the supermarket) I purchased a week ago so I could make your Ube Macapuno Cake in time for hubby's birthday. I must start getting more different sizes of aluminum baking pans as I intend to try more of your chiffon cakes :)

      My next step would probably learn how to use fondant and then learn how to use my sewing machine. Thanks for the inspiration. Keep it up :) - RR

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  23. Hi Corinne!

    Did u have to use dowels for stacking this cake. Is it needed for
    Tiered cakes or can I just put the 2nd tier straight away on first tier of a cake?

    Many thanks and regards

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    Replies
    1. Especially with chiffon (since it is very delicate and soft), you need to support the top tier or else it will sink into the bottom tier. I used straws for this one.

      Delete
  24. Hi corinne, do I just use normal drinking straws and just poke it in the cake?

    I'd like to use this recipe as cupcakes. How much batter do I need for each one?

    Thank you:))

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    Replies
    1. Yes, normal drinking straws are fine. Use about five (or more if cake is heavy) straws cut to same height as bottom tier.

      I don't use chiffon cake recipes for cupcakes so please experiment on that.

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  25. Hi, Corinne!!! thank you so much for your promt response about the smooth butter Cream I am trying to get for my cakes, it helped a lot. It's umbelievable how smooth meringue Butter Cream may look over a cake! Sadly, I live in Houston, Tx and temperatures here may be quiet killing, specially for this type of icing. Do you now if there is any way to make it more stable or at least firmer?

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    Replies
    1. Have not personally tried it, but substituting half the butter with shortening will make the frosting more stable.

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  26. Hi, Corinne! i've tried your ube macapuno, followed each and every procedures and it was a sure hit! would love to try this recipe this time as i really love mocha! but i wanted it to be two tier for my bday. can you give me an advice on how to double the recipe into 12' round and 8' round? i would really appreciate some help. thanks!

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    Replies
    1. The recipe here is for an 8x3 round. For a 12x3, I triple the recipe.

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  27. thanks Corinne! do you mean triple the recipe for the 12x3 only? and add another batch for the 8x3?

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    Replies
    1. Yes, so essentially you need 4x the recipe for your 2 cakes.

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  28. thank you very much for your recipes and for your helpful tips and advices. =)

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  29. I will try to bake them all... looks very yummy.Tnx for having this blog

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  30. It was my first time to bake a chifon cake, my first time to make a swis meringue buttercream frosting and a marshmallow fondant icing, and my first time to decorate a cake! whoa... and i made all of these today, Jan 1., 2013. :) thanks for the recipe! :)

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  31. Thanks so much! How much cake will this frost?

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    Replies
    1. It's enough for a 2-layer 8" cake.

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  32. Hi Corrine,
    i love your blog and ive tried your UBE CAKE and it was a success! Thanks for sharing. For this Mocha cake, can i use liqiud coffee flavorings? and how much?
    Many thanks!
    Sharron

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    Replies
    1. Real coffee would taste better.

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    2. oh ok. thanks! all the best! xx

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  33. Hi Corrine,

    I love your mocha cake, however, whenever I bake the cake, mine don't rise like yours on the picture. I set my oven to 350 F since our ovens here in US only have F, and use my springfoam pan. I don't know what I have been doing wrong.

    ReplyDelete
    Replies
    1. Assuming that you have correctly beaten the eggwhites to stiff peaks, it may be that you are deflating them too much as you fold them into the flour/eggyolk mixture. Your cake then will not rise as much.

      350 deg F is about 180 deg C. Try lowering your oven temperature to 325 deg F.

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  34. Thanks so much for the prompt reply! I will try your suggestions and hopefully my next attempt will be better.

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  35. Hi Corine,

    Thanks for sharing your recipes. I tried the ube macapuno twice and my husband and friends liked it. I am trying to comment in the ube-macapuno cake but its not accepting comment anymore. I have a question on the ingredients. On the cake you mentioned "sugar". I assumed its the granulated and on the frosting you mentioned "white sugar". Does that mean the same granulated or confectioner/icing sugar? Same in this mocha chiffon cake. Please clarify. Thanks! Merry Christmas and a blessed 2014!

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    Replies
    1. Sorry for the confusion. When I say sugar, granulated sugar, or white sugar, I mean the ordinary table sugar. I use the term icing/confectioner's/powdered sugar when it is what I am referring to.

      Thanks for asking.

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  36. Hi Corrine what would be a good sub for cake flour? From what I read 1 c. apf minus 2 tbsp and add 2 tbsp. cornstarch. Does that sound right to you?

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    Replies
    1. Yes, that's the formula for ONE cup of cake flour substitute.

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    2. Thank you so much, How much is your book in USD?

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    3. Do you frost the cake the same day you bake it? of course after it cools off or would it be better to frost the next day? And what If I choose to frost the next day where should I store the cake, counter top or fridge?
      Thanks :-)

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    4. The eBook is $30USD. For the printed book, you can check in Blurb.com (the US site).

      I don't frost on the same day I bake as the cake is very delicate. Once cooled, I wrap the cake very well in clingfilm and place it in a plastic bag. I either freeze it or keep it in the fridge depending on when I plan to frost it.

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  37. Hi Corrine, Why is it that every time I bake chiffon or sponge cake, it will have a beautiful crown while it is baking in the oven then once I take it out and cool it always sinks in. I already calibrated my oven and it is accurate.All my ingredients are at room temp, meaning soft, I follow all directions carefully and use a scale in measuring dry ingredients. I really don't know why this is happening I always end up trimming the sides and I get a short cake rather than tall. I appreciate your response. You are a blessing to many people.

    Thanks,
    SS/ Det. Michigan

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    Replies
    1. Assuming you followed the recipe correctly and your oven temperature is correct, shrinking can be caused by several other things - using a nonstick pan, greasing your pan, underbaking, not inverting the cake immediately after taking out of the oven.

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  38. Can I add 1 Tbsp. unsweetend cocoa powder to the coffee mixture? Will it also be good to double the recipe and bake in 2 9X2 round pans?

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    Replies
    1. Don't add too much cocoa powder as it will affect the texture of the cake. One teaspoon is enough.

      Double the recipe but use 7 eggs only. Two 8x3 or two 9x2 1/2 pans are suitable.

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