Monique's Espresso Chiffon Cake (Project 1309114)

Wednesday, September 11, 2013


Monique's cake is a light chiffon espresso cake. It has a delicate texture and an absolutely wonderful taste. It's laced with booze and spiked with espresso... what's not to love? Infusing the chiffon with espresso syrup helps to keep the chiffon from being too dry. This recipe is adapted from Smitten Kitchen's Espresso Chiffon Cake

Cake:
60 ml vegetable oil (soybean or canola)
6 eggs, separated
90 ml freshly brewed espresso, cooled to room temperature
2 tsp vanilla extract
170 grams cake flour
200 grams sugar
100 grams sugar
1 teaspoon baking powder
1/2 tsp salt
1/2 tsp cream of tartar

Espresso Syrup:
1/3 cup hot, freshly brewed espresso
1/4 cup sugar
1/3 cup dark rum

Frosting:
Makes about 5 cups
170 grams unsweetened chocolate, melted and cooled
4-1/2 cups icing sugar (no need to sift)
335 grams (3 sticks) unsalted butter, at room temperature
6 tbsp whole milk
1 tbsp vanilla extract

Directions:
1. Line the bottom of your cake pans with parchment paper.
2. In a bowl, whisk oil, egg yolks, espresso, and vanilla.
3. In another bowl, sift flour, 1 cup of sugar, baking powder, cinnamon, and salt together. Set aside.

4. With a stand mixer, whip egg whites and cream of tartar together on medium-low setting until mixture froths.
5. Increase the setting of the mixer to medium-high and slowly add in 1/2 cup of sugar until soft peaks begin to form. Take care not to over-whip.

6. Into the bowl of dry ingredients fold in the espresso and egg yolk mixture gently.
8. When the mixture has just started to combine, fold in a quarter of the egg whites until smooth.
9. Fold the rest of the egg whites gently until there are no more streaks.

10. Pour the batter into the cake pans and bake in an oven preheated to 350ÂșC for about 17 minutes.
11. Set the cake pans on a cooling rack to cool completely.

12. For the espresso syrup, add the sugar to the hot espresso and stir until the sugar dissolves.
13. Stir in the rum and set aside to cool.

14. For the frosting, pulse all the ingredients together in a food processor until incorporated, then process until smooth.

15. By this time, the cakes should be cool. Run a knife around the edge of the cake pans, then turn them upside down onto the cooling rack. Remove the parchment.
16. When assembling the cake, soak each layer with one third of the espresso syrup mixture before adding an even layer of frosting on top of the layer.
17. Decorate as desired.

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