Mocha Chiffon Cake 

For the cake we need

20 g of cocoa
2 1/2 table spoon of instant coffee
100 ml of milk
100 ml of oil
100 g of cake flour
180 grams of sugar divided  80 for the the eggyolk and  100 g for egg whites egg whites
8 egg yolk
8 egg whites


The basic recipe of Swiss Meringue Buttercream is 123 no matter how much you make its the same principle

132 g of egg white
264 g of sugar
396 g of butter

to make it mocha

80 g of dark chocolate (cooking or baking)
2 tsp of instant coffee
1 table spoon of water


* Pre heat oven at 180 Deg Celcius.

* Combine warm milk and coffee , stir and set aside.

* Combine cakeflour and cocoa  powder and then  mix ( we will sift this later) set aside.

* Beat eggyolk  and then gradually add 80 grams of sugar but until light and the eggyolk turns into        light pale yellow. Set aside. ( In the video I  put my eggyolk on top of a bowl with hot water  you        can skip this    step if your eggyolk is at room temperature.

* Beat the eggwhites and then add the cream of tartar beat until frothy then gradually add the                  remaining 100 grams of sugar. Beat until stiff peaks form.  (Tip make sure that all the things that        touches the eggwhites is free from grease or else your egg will not whipp up).

* Combine the eggyolk mixture into the meringue , using the folding method make sure not to                defflate the air that we put in into the meringue .

*Sift in the Flour cocoa mixture into the eggyolk/meringue mixture, mix using the folding method.

* Combine the oil to the milk/coffee mixture, then gradually add this into the cake batter in 3                 additons, make sure that you are pouring the liquid ingridients carefully.

* Divide the cake batter into 2 , 8x3 " round cake pan lined with parchement paper it is important not    to grease the pan.

* Before baking just tap the baking pan into your work surface to release air bubbles. 1-3 times.

*Bake at a preheated oven at 180 deg C for about 30 -35 minutes or until when you insert a toothpick   in the middle and the toothpick comesout clean.

* Once the cake is bake it is important to turn your pan upside down  to that your cake will not sink        in the middle.

* Let it cool down completely before unmoulding. To unmould it just run a knife or a spatula on the        side of the cake pan it will come out pretty easily.

For the Swiss meringue buttercream (Mocha)


* Combine sugar and eggwhites in a heatproof bowl and put it on top of a pot of simmering water ,        stirring continously until the sugar is totally dissolve .

* Using a stand mixer or a handheld mixer start whisking the eggwhite.(On medium speed.)

* Once the eggwhite has cooled down you can slowly start adding the butter. Once all the butter is in    continue beating or whisking until the mixture becomes thick and glossy.

* To turn this into a Mocha Icing combine the instant coffe and milk (make sure it is at room                  temperature. Melt the chocolate .

* Add the coffee mixture into the butter cream while whisking continously once the coffee mixture is    absorb  then add the melted chocolate.

Assembly:

* Fill the middle of the cake with the Mocha Icing.

* Decorate the way you want too.

I provided a  video as for your reference :D


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