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!
Mocha Chiffon Cake
Ingredients
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
Buttercream
- 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
Instructions
- 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
