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Espresso Chiffon Cake with Chocolate Buttercream Frosting
KAREN'S KITCHEN STORIES20Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup neutral oil (such as vegetable, canola, or grapeseed)
- 6 large eggs (separated)
- 6 Tbsp. water
- 2 tsp. vanilla extract
- 170 grams cake flour
- 1 tsp. espresso powder
- 300 grams granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. canela
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1/3 cup boiling water
- 1/2 tsp. espresso powder
- 1/3 cup sugar
- 1/3 cup dark rum
- 6 oz. unsweetened chocolate (melted and cooled)
- 4 1/2 cups powdered sugar
- 12 oz. unsalted butter (room temperature)
- 6 Tbsp. half-and-half
- 1 Tbsp. vanilla
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