Wednesday, August 26, 2009

Mocha Hazelnut Chiffon Cake

From Woman's Day | October 2, 2007

Mocha Hazelnut Chiffon Cake

Photo: Ellie Miller

  • Nutrition Facts
  • Yield 1 bundt cake
  • Amount Per Serving
  • Calories 157
  • Total Fat 6g
  • Saturated Fat 2g
  • Cholesterol 44mg
  • Sodium 128mg
  • Total Carbohydrates 23g
  • Dietary Fiber 6g
  • Protein 3g


    • 2 1/4 cups cake flour
    • 1 1/4 cups sugar, divided
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1/2 cup unsweetened cocoa powder (not Dutch process)
    • 2 Tbsp espresso powder
    • 1/2 cup boiling water
    • 1/4 cup cold water
    • 1/3 cup canola oil
    • 5 large egg yolks
    • 2 Tbsp hazelnut liqueur (Frangelico)
    • 1 tsp vanilla extract
    • 10 large egg whites
    • 1 tsp cream of tartar
    • Chocolate Glaze
    • 4 oz semisweet chocolate, broken up
    • 1/2 cup fat-free half-and-half
    • Garnish: toasted chopped hazelnuts


    1. Heat oven to 325°F. Place oven rack at position just below center. You'll need a 10-in. tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl.

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

    6. 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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