Chocolate Chiffon Cake With Chocolate Mocha Glaze

Name: Chocolate Chiffon Cake With Chocolate Mocha Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter 6 Tbsp. = 85 g, melted & divided; 3 tablespoons hot water 3 Tbsp. = 45 mL; 6 large eggs 6 eggs = about 300 g, room temperature; 1 1/2 cups granulated sugar 1 1/2 cups = 300 g; 1 1/2 tablespoons pure vanilla extract 1 1/2 Tbsp. = 9.4 g; 1 1/2 cups all purpose flour 1 1/2 cups = 180 g; 1/3 cup Dutch process cocoa powder 1/3 cup = 32 g; 2 teaspoons baking powder 2 tsp. = 8 g; 1/2 teaspoon fine sea salt 1/2 tsp. = 2.3 g; 1 cup bittersweet chocolate 1 cup = 6 oz = 168 g, finely chopped; 6 tablespoons heavy whipping cream 6 Tbsp. = 90 mL; 1 tablespoon light corn syrup 1 Tbsp. = 15 mL; 3/4 teaspoon instant espresso powder 3/4 tsp. = 0.84 g; 1/4 teaspoon fine sea salt 1/4 tsp. = 1.5 g

Bake this irresistible Chocolate Chiffon Cake With Chocolate Mocha Glaze at home. Made with butter, water, eggs and sugar. Easy step-by-step instruction…

This Chocolate Chiffon Cake With Chocolate Mocha Glaze relies on simple, everyday ingredients such as hot water 3 tbsp. = 45 ml and baking powder 2 tsp. = 8 g. It comes together quickly and makes 4 servings, at about 1262 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Chiffon Cake With Chocolate Mocha Glaze delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

6 tablespoons unsalted butter 6 Tbsp. = 85 g, melted & divided
3 tablespoons hot water 3 Tbsp. = 45 mL
6 large eggs 6 eggs = about 300 g, room temperature
1 1/2 cups granulated sugar 1 1/2 cups = 300 g
1 1/2 tablespoons pure vanilla extract 1 1/2 Tbsp. = 9.4 g
1 1/2 cups all purpose flour 1 1/2 cups = 180 g
1/3 cup Dutch process cocoa powder 1/3 cup = 32 g
2 teaspoons baking powder 2 tsp. = 8 g
1/2 teaspoon fine sea salt 1/2 tsp. = 2.3 g
1 cup bittersweet chocolate 1 cup = 6 oz = 168 g, finely chopped
6 tablespoons heavy whipping cream 6 Tbsp. = 90 mL
1 tablespoon light corn syrup 1 Tbsp. = 15 mL
3/4 teaspoon instant espresso powder 3/4 tsp. = 0.84 g
1/4 teaspoon fine sea salt 1/4 tsp. = 1.5 g

1
Position an oven rack in the center of the oven and preheat the oven to 325u00b0F/160u00b0C/gas 3. Generously butter a 9.5-in/26-cm two-piece angel food cake pan with 1 1/2 tablespoons of the melted butter. Set aside.
2
Combine the remaining 4 1/2 tablespoons of butter with 3 tablespoons of hot water in a glass measuring cup. Keep warm.
3
Place the eggs in the bowl of your KitchenAid(R) Stand Mixer fitted with the wire whip. Attach the KitchenAid(R) Sifter + Scale Attachment to your mixer. Close the ingredient valve. Weigh the sugar in the ingredient hopper. Turn the mixer to high speed and whip the eggs for 1 minute. Open the ingredient valve, and sift the sugar into the mixing bowl. Beat the eggs and sugar until the mixture turns thick and pale yellow, and the mixture falls in ribbons from the whip, about 8 to 10 minutes. About 5 minutes into the mixing time, slowly pour the vanilla down the side of the bowl.
4
Meanwhile, close the ingredient valve and weigh the flour, cocoa powder, baking powder, and salt in the ingredient hopper, taring the scale between ingredients. Once the eggs have reached the ribbon stage, turn the mixer to low speed, open the ingredient valve, and sift in the flour mixture. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Using a rubber spatula, fold in the melted butter mixture, just until combined.
5
Gently pour the batter into the prepared tube pan. Bake the cake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let the cake cool in the pan. Once the cake is completely cool, run a table knife around the edges of the pan to loosen the cake, including the inner tube. Carefully lift up the tube to release the cake from the sides of the pan. Run a table knife around the bottom to release the cake. Lift the cake straight up, off the tube, and transfer the cake to a wire rack set over a baking sheet.
6
While the cake is cooling, prepare the glaze. In a medium metal or heatproof bowl, combine the chocolate, cream, corn syrup, espresso powder, and salt. Place the bowl over a pan of barely simmering water and heat, stirring frequently, until the chocolate mixture is smooth and shiny. Remove from the heat.
7
To glaze the cake, evenly pour the glaze over the cake and then use a small offset spatula to spread the glaze evenly over the top of the cake, spreading it out to the edges. Use all of the glaze. Lift the cake still on the wire rack and tap the wire rack down on the baking sheet several times, allowing the glaze to naturally flow down the sides of the cake. Set aside for 30 minutes to allow the glaze to set. Transfer the cake to a cake plate, cut into wedges and serve. The cake is best when served on the day it is baked. Store the cake for up to 2 days in a covered cake box at room temperature.

1262

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons unsalted butter 6 Tbsp. = 85 g, melted & divided, 3 tablespoons hot water 3 Tbsp. = 45 mL, 6 large eggs 6 eggs = about 300 g, room temperature, 1 1/2 cups granulated sugar 1 1/2 cups = 300 g, and more.

Yes, Chocolate Chiffon Cake With Chocolate Mocha Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1262 kcal
Category
Baking & Desserts

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