Wedding cake. One of the things I look forward to the most when attending a wedding. It also appears that wedding season is upon us in full swing. The cake you see above is actually my wedding cake from almost just a year ago that my aunt and her best friend made for my wedding as a wonderfully beautiful and tasty wedding gift. In terms of the flavor of the cake, they created a mocha chiffon cake with buttercream frosting that I absolutely love. The cake itself and especially the icing is not very sweet which makes it a cake that some people love and some may not. To accommodate everyone’s palate, we provided an additional sheet cake of carrot cake with cream cheese frosting (another favorite that my aunt makes) and a chocolate cake appearing to look like an NFL football field and my husband in his recliner after the day in the office (my husband is a fantasy football fiend).
If you’re interested in trying this mocha chiffon cake for yourself (I love it personally), see my aunt’s recipe below to make your very own, One thing that she has always cautioned me is that it’s a fairly delicate mixture and may take a few tries to get just right. You’ll want to work fast with the batter to make sure it’s blended well and with the icing you’ll want to add the milk mixture slowly so that it doesn’t get watery and blends well with the butter.
Mocha Chiffon Cake
8 Eggs @ Room Temperature (Separate Yolk & White)
1 ¾ Cups Sifted Cake Flour
1 ¾ Cups Sugar (Use ¾ cup sugar with egg white & 1 cup for the yolk)
1 ½ tsp Baking Soda
1 tsp salt
½ cup oil
2 tsp vanilla
½ tsp cream of tartar
¾ cup boiling water
2 tsp instant coffee
2 tsp unsweetened cocoa
Combine coffee and cocoa in a cup and add boiling water, mix and let cool. In a large bowl sift cake flour, 1 cup of the sugar, baking soda & salt together. Make a well in the center. Pour the oil, egg yolks, vanilla and cold coffee mixture. Mix until smooth. In a large bowl sprinkle cream of tartar over egg whites. Beat at high speed until very stiff peaks forms. Add ¾ cup sugar and continue beating until well blended. Pour batter over egg whites, with a rubber spatula; fold under and over motion until blended. Pour into ungreased pan or line the bottom with parchment paper and bake at 325˚ for 50 minutes.
1 lb. unsalted butter (room temperature)
1 lb. “I Can’t believe it’s not butter” (room temperature)
Confectionery sugar to taste
1 cup warm whole milk, mixed with 1 tsp. cocoa and 1 tsp. instant coffee
Whip butter and margarine on high speed until well blended. Continue beating and gradually add milk mixture and sugar to taste.
*** If you end up making this recipe yourself, please let me know about your baking experience and what you think of the taste of the cake 🙂 Below I’ve also got a few pictures of some of the wedding cakes my husband and I have been able to taste recently at friends and family’s weddings 🙂