A quick and easy recipe for coffee chiffon cake. This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts.
As with all the chiffon cakes I bake, this one also makes a wonderful cake base for frosted cakes. Coffee is as irresistible a flavour as chocolate and vanilla when it comes to baking cakes and desserts.
A lot of people I know who are not coffee enthusiasts, do often take a liking to coffee flavoured desserts. In most cases, if you have a really good white cake or vanilla cake recipe, it is quite easy to adapt it to make a coffee-flavoured one, which is what I did here.
I especially love coffee chiffon when frosted and filled with coffee-flavoured buttercream or whipped cream, and dressed with dark chocolate shavings on the top or sides (pictured in the photograph above). You can find tons of really good coffee-flavoured buttercream recipes posted on the internet – that’s what I did.
In this recipe, I use a coffee solution made with instant coffee powder, and also add a tablespoon of coffee emulco or coffee paste, to achieve a more intense coffee flavour (the cake will also have a slightly darker tone). If you choose not to use coffee emulco, you could substitute with 1 tablespoon of a very strong or concentrated brew of cold or chilled espresso.
If you are a true-blue coffee addict, feel free to intensify the flavour by making a much more concentrated coffee solution, say, using 2 tbsp instant coffee or espresso powder with 1 tbsp water. In this case, omit, or reduce coffee emulco, as it darkens the colour of the cake considerably, so much so that it might be mistaken for a chocolate cake, rather than a coffee cake! This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts – all the hallmarks of a good chiffon cake recipe, I would think! I hope you’ll try this and let me know what you think!