Classic Mocha Cake Recipe

Make the mocha chiffon cake: preheat oven to 320F. Grease, line, and flour 2 8x1-inch round pans and set aside. Sift together flour, 1/2 cup blended white sugar, baking powder and salt three times. Set aside. Dissolve coffee in water and set aside.

Put dry ingredients into a wide mixing bowl and make a well in the center. Add egg yolk, oil, and coffee mixture. Mix with whisk until smooth. Set aside.

In a mixing bowl with a wire attachment, beat egg whites with cream of tartar at high medium speed until frothy. Add 1/4 cup blended sugar and increase speed to low-high until stiff peaks are formed but make sure they are not dry.

Fold in 1/3 of the egg white mixture into the yolk mixture to lighten. Gently fold in the rest of the egg white mixture until blended. Do not over mix.

Divide into prepared pans and bake for 25 minutes or until the cake tester comes out clean. Remove immediately from pan and put on a cooling rack.

Make the buttercream: combine egg whites and sugar in a mixing bowl. Put over simmering water and whisk until you reach 120F in a thermometer. Make sure the bottom of the bowl does not touch the water.

Transfer to the mixer and beat until mixture is thick and glossy at high speed.

Change mixer attachment to a paddle: at low speed, add butter one tablespoon at a time. Add the coffee mixture. Increase to medium speed and continue mixing until smooth and well incorporated.

Assemble the cake: Place the first cake layer and spread 1/3 of the buttercream. Place the second cake layer and spread another 1/3 of the buttercream. Refrigerate for atleast 30 minutes before frosting.

Frost the cake: frost the top and side of the cake with the remaining buttercream. Dust with powdered sugar, cocoa powder, or chocolate sprinkles. Refrigerate for atleast 1 hour or up to 1 day before serving.