Forevermama’s Chocolate Chiffon Cake With Coffee Butter Frosting

There are some recipes that, as a chef, you encounter that just transport you. This chocolate chiffon cake is one of those for me. It’s not just the ethereal lightness of the chiffon, or the rich, comforting embrace of the coffee butter frosting, but the memories it conjures. I remember a dear friend’s younger sister who, as a teenager, had this uncanny ability to sniff out when I had just baked something special. She’d appear, with that wide-eyed innocence, and practically beg for a slice. It was a testament to the cake’s irresistible charm that she could devour a significant portion and still remain as lithe as ever – a fact that often made the rest of us sigh with a mix of admiration and gentle envy.

Recipe Overview

• Prep Time: 1 hour 20 minutes (includes egg white warming time)
• Cook Time: 1 hour
• Total Time: 2 hours 20 minutes
• Servings: 10-12
• Yield: 1 (10-inch) tube cake
• Dietary Type: Contains Eggs, Dairy, Gluten

Ingredients

This recipe is a beautiful balance of simple ingredients coming together to create something truly magical. The key to its success lies in the careful preparation and the quality of your components.

For the Chocolate Chiffon Cake:

• 1 cup egg whites (from about 7-8 large eggs)
• 1/2 cup unsifted unsweetened cocoa powder
• 3/4 cup boiling water
• 1 3/4 cups sifted cake flour (ensure you sift the flour before measuring for accuracy)
• 1 3/4 cups granulated sugar, divided
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup salad oil (a neutral oil like vegetable or canola works best)
• 7 egg yolks
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

For the Coffee Butter Frosting:

• 1/3 cup butter or 1/3 cup regular margarine, softened
• 3 1/2 cups sifted confectioners’ sugar (sift the sugar before measuring to avoid lumps)
• 1 tablespoon instant coffee granules
• 3 tablespoons hot milk
• 1 teaspoon rum extract or 1 teaspoon brandy flavoring (optional, but highly recommended for depth)

Equipment Needed

• Large bowl (for electric mixer)
• Second large bowl
• Small bowl
• Measuring cups and spoons
• Sifter
• Rubber scraper or wire whisk
• Electric mixer (handheld or stand mixer)
• Spatula
• 10-inch ungreased tube pan (important to use an ungreased pan for chiffon cake to allow it to cling and rise properly)
• Cooling rack

Instructions

Crafting this cake is a journey, and with these detailed steps, you’ll navigate it with confidence. The gentle folding and precise temperature control are where the magic truly happens.

1. Begin by allowing your egg whites to come to room temperature. This usually takes about 1 hour. Room temperature egg whites whip to a greater volume, which is crucial for a light chiffon.
2. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). This lower temperature ensures the cake bakes through without drying out.
3. In a small bowl, combine the unsweetened cocoa powder with the boiling water. Stir until the mixture is completely smooth. This process “blooms” the cocoa, intensifying its flavor. Let this luscious chocolate mixture cool for about 20 minutes.
4. In a separate, second large bowl, sift together the cake flour, 1 cup of the granulated sugar, baking soda, and salt. Make a well in the center of these dry ingredients.
5. Into the well, pour the salad oil, egg yolks, vanilla extract, and the cooled cocoa mixture. Using a spoon or your electric mixer on low speed, beat these ingredients together just until the batter is smooth. Don’t overmix at this stage.
6. Now, let’s tend to the egg whites. Sprinkle the cream of tartar evenly over the egg whites. The cream of tartar acts as a stabilizer, helping the egg whites hold their magnificent volume. With your electric mixer set to high speed, beat the egg whites until very stiff peaks form when the beater is slowly raised. It’s imperative that you do not underbeat; the peaks should hold their shape firmly.
7. Gently, and with great care, pour the batter from the yolk mixture over the whipped egg whites. Using a rubber scraper or a wire whisk, gently fold the batter into the egg whites just until they are blended. The goal here is to incorporate the batter without deflating the airy egg whites. Over-folding will result in a denser cake.
8. Carefully pour the batter into an ungreased 10-inch tube pan. Tap the pan gently on the counter once to release any large air bubbles, but avoid overworking it.
9. Bake for 60 minutes, or until the cake springs back when gently pressed in the center. A wooden skewer inserted into the thickest part of the cake should also come out clean.
10. While the cake is baking, prepare the Coffee Butter Frosting. In a medium bowl, combine the softened butter or margarine, 1/2 cup of the sifted confectioners’ sugar, instant coffee granules, 2 tablespoons of the hot milk, and the rum extract or brandy flavoring.
11. Using an electric mixer on a medium speed, or a sturdy wooden spoon, beat this mixture until it is smooth and fluffy.
12. If the frosting appears too thick to spread easily, gradually beat in a little more hot milk, one teaspoon at a time, until it reaches your desired consistency. Be careful not to make it too thin.
13. Once the cake is baked, immediately invert the tube pan onto its legs or over the neck of a bottle (like a wine bottle) to cool completely. This process is essential for chiffon cakes to prevent the cake from collapsing. Once fully cooled, carefully loosen the cake from the pan using a thin knife or spatula.

Expert Tips & Tricks

• The Power of Room Temperature: Don’t skip the step of letting your egg whites warm to room temperature. This is non-negotiable for achieving maximum volume in your meringue, which is the backbone of a light chiffon cake.
• Gentle Folding is Key: When combining the batter and the egg whites, think of it as a dance. You want to marry them without bruising them. Use a broad, sweeping motion and stop as soon as everything is just combined. Streaks of egg white are better than a dense, overmixed batter.
• The Un-Greased Pan: I know it feels counterintuitive, especially if you’re used to greasing your cake pans. But the ungreased tube pan provides the surface the chiffon cake needs to grip as it rises, preventing it from shrinking back down.
• Cooling is Crucial: Inverting the cake to cool is not just a suggestion; it’s a structural necessity for chiffon. It allows the delicate cake structure to set and hold its shape without the weight of gravity pulling it down.
• Frosting Consistency: The key to a spreadable, yet stable, buttercream is the balance of sugar and liquid. If you find your frosting too stiff, add hot milk sparingly. If it seems too loose, you might need a touch more sifted confectioners’ sugar.

Serving & Storage Suggestions

This Forevermama’s Chocolate Chiffon Cake is a showstopper on its own, but it also pairs wonderfully with a dollop of freshly whipped cream or a scattering of fresh berries. The Coffee Butter Frosting provides a rich counterpoint to the airy cake, making it a decadent treat.

• Serving: Once the cake is completely cooled and unmolded, generously frost the top and sides. For an elegant touch, you can pipe swirls or use an offset spatula to create rustic peaks.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if you prefer it chilled, you can store it in the refrigerator for up to 4 days. Allow the cake to come to room temperature for about 30 minutes before serving if refrigerated, as the butter in the frosting will firm up. This cake is not ideal for freezing due to the delicate texture of the chiffon.

Nutritional Information

Here’s an estimated breakdown of the nutritional content. Please remember that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	599.9 kcal
Calories from Fat		31%
Total Fat	20.8 g	31%
Saturated Fat	6.9 g	34%
Cholesterol	133.1 mg	44%
Sodium	526.6 mg	21%
Total Carbohydrate	99.2 g	33%
Dietary Fiber	1.8 g	7%
Sugars	76.6 g	306%
Protein	7.4 g	14%

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a little culinary creativity!

• Espresso Kick: For an even more pronounced coffee flavor in the frosting, dissolve the instant coffee in 1 tablespoon of hot espresso instead of milk.
• Chocolate Lover’s Dream: Fold in 1/2 cup of chocolate chips (mini or semi-sweet) into the cake batter just before pouring it into the pan for an extra chocolatey surprise.
• Citrus Zest: A tablespoon of finely grated orange zest added to the cake batter can provide a delightful contrast to the rich chocolate.
• Dairy-Free Frosting: While it will alter the texture and richness, you could experiment with a dairy-free butter substitute and non-dairy milk for the frosting, though it may not achieve the same classic buttercream consistency.

FAQs

Q: Why is it called a chiffon cake?
A: Chiffon cake is named for its light, airy texture, similar to chiffon fabric. This is achieved through the use of vegetable oil as the fat and whipped egg whites for leavening.

Q: Can I use all-purpose flour instead of cake flour?
A: While you can, cake flour has a lower protein content, which results in a more tender crumb. If you must use all-purpose flour, spoon and level it carefully, and consider removing 2 tablespoons of flour per cup to mimic cake flour.

Q: My chiffon cake sank in the middle. What went wrong?
A: This is usually due to opening the oven door too early during baking, not whipping the egg whites stiff enough, or not cooling the cake inverted. Ensure you follow the cooling instructions carefully.

Q: How do I properly fold ingredients together?
A: Folding is a gentle technique. Use a rubber scraper or large spoon to cut down through the center of the mixture, scoop up the bottom layer, and then gently fold it over the top. Rotate the bowl and repeat until just combined.

Q: Can I make this cake ahead of time?
A: The cake itself can be baked a day in advance and stored at room temperature. Frost it just before serving for the best texture and appearance.

Final Thoughts

This Forevermama’s Chocolate Chiffon Cake with Coffee Butter Frosting is more than just a dessert; it’s an experience. It’s the kind of cake that brings people together, sparks conversation, and leaves a lasting impression. Whether you’re baking it for a special occasion or simply because you’re craving something truly delightful, I encourage you to give it a try. Pour yourself a cup of coffee, put on some gentle music, and savor the process. I have a feeling it might just become a cherished favorite in your own kitchen, too. And if you find yourself with an unexpected visitor or a spontaneous craving, you’ll know exactly what to whip up.