mocha hazelnut chiffon cake


This chiffon cake is lightly sweet, and because of the egg whites, lower in calories. It’s the perfect dessert  because you can have your cake and eat it too. I enjoy chiffon cakes. They are light and airy, and also fun to bake. What I don’t like about them is the amount of egg yolks wasted.  But I wanted to try this recipe just because there would be leftover yolks– I plan to use them to make a buttercake. You have to plan ahead when you make these chiffon cakes. So my next cake project is Rose Levy Beranbaum’s Downy Yellow Buttercake.

Mocha Hazelnut Chiffon Cake (adapted from Woman’s Day)
Serves 18-24 slices
Preparation time: 1 1/2 hours.

2 1/4 cups (225g) cake flour
1 1/4 cups sugar, divided (169g, 112g)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (not Dutch process)
2 tablespoons espresso powder
1/2 cup boiling water
1/4 cup cold water
1/3 cup canola oil
5 large egg yolks
2 tablespoons hazelnut liqueur/Frangelico (I used hazelnut syrup)
1 teaspoon vanilla extract (I used vanilla bean paste)
10 large egg whites
1 teaspoon cream of tartar

4 oz semisweet chocolate, broken up
1/2 cup fat free half-and-half

GARNISH (optional)
Toasted chopped hazelnuts

1. Heat oven to 325˚F. Place oven rack at position just below center. You’ll need a 10 inch tube pan with removable bottom. Whisk flour, 3/4 cup sugar (169g), baking powder, and salt in a large mixing bowl. Set aside.
2. Whisk cocoa and espresso with boiling water in a large mixing bowl until dissolved. Add cold water, oil, yolks, liqueur or syrup, and vanilla. Stir cocoa mixture into flour mixture. Beat until smooth and blended.
3. Beat whites and cream of tartar in a large bowl with mixer on medium high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar (112g(. Beat until glossy and stiff peaks form.
4. Stir 1/4 of beaten whites into cocoa-flour batter to lighten it. Gently fold batter into rest of whites until no white streaks remain. Scrape into ungreased pan. Run a skewer zig zag through the batter to eliminate air bubbles.
5. Bake 60-65 minutes or until wooden skewer inserted into cake comes out clean. Invert pan onto neck of a bottle or funnel if your pan doesn’t have feet. Cool completely, 1-2 hours. Insert a long thin blade in an up and down motion all around the outside of cake; remove pan side. Repeat with bottom of cake. To loosen centerpiece, use a skewer. Invert onto wire rack. Remove pan bottom. Brush crumbs from cake. If desired, trim the top to level it. Put cake in serving plate bottom up.
6. Glaze. Melt chocolate in a microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Let sit a few minutes to thicken. Pour glaze over cake, spreading top with spatula and letting it drip down the sides. Sprinkle top with hazelnuts, if using.





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