Espresso Chiffon Cake with Chocolate Buttercream Frosting Recipe | Yummly

Espresso Chiffon Cake with Chocolate Buttercream Frosting

KAREN'S KITCHEN STORIES
20Ingredients
25Minutes
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Ingredients

US|METRIC
  • 1/4 cup neutral oil (such as vegetable, canola, or grapeseed)
  • 6 large eggs (separated)
  • 6 tablespoons water
  • 2 teaspoons vanilla extract
  • 170 grams cake flour
  • 1 teaspoon espresso powder
  • 300 grams granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/3 cup boiling water
  • 1/2 teaspoon espresso powder
  • 1/3 cup sugar
  • 1/3 cup dark rum
  • 6 ounces unsweetened chocolate (melted and cooled)
  • 4 1/2 cups powdered sugar
  • 12 ounces unsalted butter (room temperature)
  • 6 tablespoons half-and-half
  • 1 tablespoon vanilla
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