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Mocha Chiffon Cake with Buttercream Filling and Chocolate Fudge Frosting

Mocha Chiffon CakeChocolate and coffee flavored layer cake filled with delicious chocolate-coffee buttercream filling and covered in decadent chocolate fudge frosting. Here is an easy dessert recipes for Mocha Chiffon Cake.

Ingredients:
Cake
3/4 cup boiling water
1/2 cup cocoa
1 teaspoon instant coffee powder
1 3/4 cups cake flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 large eggs, separated
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Chocolate-Coffee Buttercream Filling
2/3 cup butter, softened
2 1/2 cups powdered sugar
1 tablespoon cocoa
1/2 cup whipping cream
2 teaspoons instant coffee powder
2 teaspoons coffee liqueur (or 1 teaspoon vanilla extract)

Chocolate Fudge Frosting
1 cup butter, softened
1/3 cup cocoa
6 cups powdered sugar
1/3 cup milk
Chocolate-covered coffee beans (optional)

Procedures:
Preheat oven to 325°F. Grease and flour four 9-inch round cake pans.

For the cake, stir together boiling water, cocoa and instant coffee powder until blended; set aside to cool.

Combine flour and next granulated sugar, baking soda and salt in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gently fold into batter. Pour mixture into prepared pans and bake, 2 layers at a time, for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Meanwhile, make the buttercream filling. Beat butter, powdered sugar and cocoa at medium speed with an electric mixer until fluffy.

Microwave whipping cream at MEDIUM (50% power) until warm (do not boil). Stir together warm cream and coffee granules until dissolved; cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. Spread about 1/2 cup of buttercream filling between cooled cake layers.

To make the chocolate fudge frosting, beat butter at medium speed with an electric mixer until creamy. Add cocoa, powdered sugar and milk, beating until smooth. Spread mixture to cover top and sides of cake. Garnish with chocolate-covered coffee beans if desired.

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