mocha hazelnut chiffon cake

Name: Mocha Hazelnut Chiffon Cake
Prep time: 25 min
Cook time: 1 h
Yield: 24
Cuisine: American
Ingredients: ## CAKE; 2 1/4 cup(s) cake flour; 1/4 cup(s) sugar; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) unsweetened dark cocoa powder (not dutch process); 2 tablespoon(s) espresso powder; 1/2 cup(s) boiling water; 1/4 cup(s) cold water; 1/3 cup(s) canola oil; 5 large egg yolks; 2 tablespoon(s) hazelnut liqueur (frangelico); 1 1/2 teaspoon(s) pure vanilla extract; 10 large egg whites; 1 teaspoon(s) cream of tartar; ## CHOCOLATE GLAZE; 4 ounce(s) semisweet chocolate; 1/2 cup(s) fat-free half-and-half; - toasted chopped hazelnuts

8 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on May 4, 2016

No need for after-dinner coffee when you can cut into this light cake that's made with espresso and cocoa powder.

Rate

prep time 25 Min

cook time 1 Hr

method Bake

yield 24 serving(s)

Ingredients

CAKE
2 1/4 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened dark cocoa powder (not dutch process)
2 tablespoons espresso powder
1/2 cup boiling water
1/4 cup cold water
1/3 cup canola oil
5 large egg yolks
2 tablespoons hazelnut liqueur (frangelico)
1 1/2 teaspoons pure vanilla extract
10 large egg whites
1 teaspoon cream of tartar
CHOCOLATE GLAZE
4 ounces semisweet chocolate
1/2 cup fat-free half-and-half
- toasted chopped hazelnuts

How To Make mocha hazelnut chiffon cake

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

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