mocha hazelnut chiffon cake

How To Make mocha hazelnut chiffon cake

• 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.
• 2

  Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl. Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur, and vanilla. Stir cocoa mixture into flour mixture until 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. Beat until glossy and stiff peaks form.
• 4

  Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.
• 5

  Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely.
• 6

  Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
• 7

  Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.
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