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Mexican Chocolate Chiffon Cake

January 9th, 2012 by Alexander Boros

Difficulty: Easy to Medium

Oh boy! If there is one type of cake that would be an absolute blast to eat after a meal or for breakfast then it is the Mexican Chocolate Chiffon Cake. Shall I say more?

Ingredients

¾ cup hot coffee
1/3 cup cocoa
1 ¾ cups flour
1 1/3 cups sugar
1 ½ tsp. Baking soda
½ tsp. Salt
½ cup oil
7 egg yolks
2 tsp. vanilla
7 egg whites
½ tsp. cream of tartar
1/3 cup sugar

Directions

Blend hot coffee and cocoa together. Set aside to cool. Sift flour 1/3 cups sugar, soda, salt into bowl. Make a well in a centre, add in order; oil, egg yolks, vanilla and cooled coffee mixture. Beat until smooth. Beat egg whites and tartar in large bowl until foamy. Add 1/3 cup sugar gradually.
Continue beating until meringue forms peaks. Pour chocolate mixture gradually over meringue. Fold in. Pour into greased tube pan. Bake 55 minutes. After a while increase oven temperature to 350 degrees. Bake until done at 325 F.

10-15 minutes invert pan to cool

Alexander Boros

Alexander Boros is a graphic/web designer whose passion for food has almost surpassed his love of travelling around the globe and meeting new people and cultures. He’s currently studying at Concordia University where he loves learning the Spanish language as well as the marketing side of business. He strongly believes that an intricate part of design is the food we eat.