Mocha Chiffon Cake

Happy Monday!

On the weekend the temperature went up to 4C. Everything melting like crazy and that also means finding out the roof of my greenhouse all collapsed 😵‍💫 Poor greenhouse had to hold too much snow...like just too much. 103cm in December alone. Cwwwaaaazzzeeeeyyy. This warm spell will only last til Tuesday though. Winter will be back 😅

I spent my weekend baking my oldest his 16th birthday cake. Which I will be sharing for today. He wanted a Portal themed cake....Blackforest. However, I make blackforest cake too often, I feel. So I prepared the next best thing, which is the following mocha chiffon cake with a little decoration kinda resembling blackforest cake 😁

6 eggs, separated
1 c flour (135 g)
1 c sugar (170 g)
1/2 tsp cream of tartar
A pinch of salt
1 heaping tsp coffee mocha paste
2 tsp Decaf instant coffee granules
1 tsp hot boiling water
100 ml milk
40-50 ml vegetable oil

1 c unsalted butter (250 g)
5-6 tbsp sweetened condensed milk
5-6 tbsp icing sugar
1 tsp coffee mocha paste
1 cap vanilla essence (1 tsp)

Milk chocolate rice (milk chocolate sprinkles)
Maraschino cherries (optional)

In a bowl, mix flour and salt, set to side

Whip egg whites, cream of tartar, and sugar until stiff

Whisk yolks, paste, milk, oil, coffee paste (coffee+water), then mix in flour, until completely combined

Fold in egg whites in batches, trying not to deflate it as much as you could

Pour batter into greased and floured tube/flute pan, bake on preheated 340F (170C), for 40-45 minutes

Flip pan upside down and let cool for an H. If your pan has feet, easy to flip, if not, let the pan hang in a bottle, upside down

To make buttercream, whip butter, sweetened condensed milk, paste, essence and icing sugar

Cover cake with buttercream

Enjoy!