Coffee chiffon cake with mocha ganache

You are here:

Print to PDF

[X]

Print recipe

Coffee chiffon cake with mocha ganache

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

16 slice(s)

BATTER

220 g sugar
40 g Strong Coffee, (I used 2 1/2 tbs instant coffee)
300 g self-raising cake flour, (see preparation steps if it's not available)
200g g Grapeseed Oil, (or mild flavour vegetable oil)
160 g water
1 tsp vanilla extract
7 eggs, (room temperature)(63-65g), separated
1/4 tsp cream of tartar, (or 1 tsp vinegar)
1/4 tsp salt

MOCHA GANACHE

100 g chocolate, (semisweet or bittersweet), chopped
200 g heavy whipping cream
1 tbsp instant coffee granules
100 g dark chocolate chips, optional

Add to shopping list

6

1h 30min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Creative Birthday Gift Holiday Cake Dessert

Recipe's preparation

Self-raising cake flour

Measure 300g of plain flour and replace with 4 TB cornflour.

Add 4 tsp baking powder and 1/2 tsp salt.

Pulse in

for 2 sec/Turbo 3 times.

Step 1. Prepare the egg yolk batter

Preheat the oven at 160’C (no fan). This recipe is suitable for a 25cm tube pan. DO NOT GREASE the pan.

Pulse sugar in a clean and dry

for 2 sec/Turbo. Set aside 100g of sugar for the meringue later and you should have 120g left in

Add in yolks. Mix for 10 sec/Speed 4.

Add in oil, coffee, water, salt and flour. Mix for 20 sec/Speed 4.

Pour batter into a big bowl so there’s room to fold in the meringue. Make sure the batter is smooth and free of clumps. If not, stir with your spatula.

Step 2. Prepare the meringue

Make sure

bowl is clean and dry. Attach the butterfly whisk.

Add in egg whites and cream of tartar into

. Whisk for 3 min / Speed 4. The texture should be soft peak.

Remove MC. With the sugar that you have put aside for the meringue, add in 1 tsp of sugar at a time through the hole in the last 1 min 30 sec.

Check if the texture is stiff peak, if not, whisk another 10 sec.

Step 3. Fold in the meringue

Remove the butterfly whisk.

Mix 1/3 of the meringue into the batter (I used a soup ladle because there’s a lot of batter) and stir to combine. This will lighten the batter so it is easier to fold in the rest of the meringue.

Add in another 1/3 of the meringue and fold in one direction while slowly spinning the bowl, until all is well-combined.

Add in the remaining meringue and fold until no streaks of meringue remain.

Step 4. Bake the cake

Gently pour the batter into the cake pan in one position, from about 10 cm high. The mixture should flow in like ribbons and spreads to fill the pan.

Run a skewer around the batter from the tube to the side of the pan. Gently tap the pan on the benchtop twice to remove large air pockets.

Bake in the lowest rack for 50 to 60 min until the cake springs back when lightly pressed and the surface is dry.

Remove the pan from the oven and immediately invert the pan onto a cooling rack and let the cake cool completely (about 2 hours) before removing it.

To remove the cake, run a thin knife along the side and the bottom of the cake.

Whipped mocha ganache

Add chopped chocolate, cream and coffee into

and melt 2-3 min/50’C/ speed 3.

Place

into the fridge and chill for 2 hours.

To whip, attach butterfly whisk and whip the coffee mixture at speed 3 until light and fluffy.

Use it to ice the cake.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.