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espresso chiffon cake with fudge frosting


espresso chiffon cake with fudge frosting Recipe

Ingredients:
  • 1/4 cup (60 ml) neutral vegetable oil, such as soybean, canola or vegetable blend
  • 6 eggs, separated
  • 6 tablespoons (90 ml) freshly brewed espresso, cooled to room temperature (Huntsman recommends freshly-brewed over hydrating espresso powder, which she feels can be too bitter)
  • 2 teaspoons (10 ml) vanilla extract
  • 1 1/3 cups (170 grams) cake flour
  • 1 1/2 cups (300 grams) sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/3 cup hot, freshly brewed espresso
  • 1/3 cup sugar
  • 1/3 cup dark rum, such as Meyers
  • 6 ounces unsweetened chocolate, melted and cooled
  • 4 1/2 cups confectioners sugar (no need to sift)
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 6 tablespoons half-and-half or whole milk
  • 1 tablespoon vanilla extract
Directions:
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