Hazelnut Mocha Chiffon Cake Recipe Zoom

Hazelnut Mocha Chiffon Cake Recipe

Makes: 10-12 servings
Skill Level: Intermediate

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Step 1

Preheat oven to 325°F.

Step 2

In small bowl, combine water and coffee granules; stir to dissolve. Cool slightly.

Step 3

In large bowl, sift together flour, sugar, baking powder and salt. Add oil, egg yolks, vanilla extract and coffee; whisk until well combined. In large bowl, beat egg whites and cream of tartar with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined; do not overmix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Step 4

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately onto cooling grid after removing from oven; cool completely (about 2 hours). Run knife around the sides and center of cake to loosen.

Step 5

In small bowl, heat hazelnut spread in microwave on 50% power for 30 seconds or until warm. Spread over top of cake. Sprinkle with hazelnuts.

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1 teaspoon Pure Vanilla Extract, 4 Oz.



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boiling water

1/2 cup boiling water

instant coffee

2 tablespoons instant coffee

sifted cake flour

2 cups sifted cake flour

granulated sugar

1-1/2 cups granulated sugar

baking powder

1 tablespoon baking powder


1/2 teaspoon salt

vegetable oil

1/2 cup vegetable oil


8 Eggs (separated)

cream of tartar

1/2 teaspoon cream of tartar

chocolate hazelnut spread

1/2 cup chocolate hazelnut spread

toasted chopped hazelnuts

1/2 cup toasted chopped hazelnuts




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