Dust generously with unsweetened coco powder. Pipe a frosting boarder on the sides of the cake. Dust the top of the cake with cocoa powder. 
Spread the remaining frosting over the top and sides of the cake. Top with second cake layer over the frosting. Spread the mocha whipped cream frosting over the first cake layer. Place one of the cakes on a cake stand/platter. I use an electric stand up mixer to whip the cream and sugar mixture. Whisk until stiff peaks form out of the heavy cream. Next, put the sugar into the chilled mixing bowl and add whipping cream. Add the chocolate shavings, mix with a spatula and whisk again until it reaches stiff peaks. Make sure the mixing bowl and cream are very cold (I like to put the bowl in the freezer for about 15 minutes). In another bowl, mix fresh cream, sugar and the coffee mixture. Hold down chocolate with one hand and carefully scrape it with a peeler to create shavings. Use a peeler or a grater (shredder) or a knife. Add the coffee powder or granules and mix well. In a bowl, pour a tbsp of cream and microwave for 20 seconds. 1 3/4 cup Thickened/heavy/whipping/All purpose cream (very cold). 1 to 3 tsps Coffee granules or 1/2 to 1 /2 Coffee powder. 1 tbsp Thickened/heavy/whipping/All purpose cream. Ingredients and procedure for Mocha Whipped Cream Frosting: Run a knife on the sides of the cake and gently unstick the parchment paper from the pan. Once the cake is at room temperature, flip the entire thing back over and remove the cooling rack. This will trap the heat inside and moisten the cake. Place a cooling rack upside down on the top of the cake pan, then grab the sides of the cake pan and the cooling rack at the same time, and in a smooth motion flip them upside down. Once the cake is done, take the cake out from the oven. Cooking times will depend on the oven you’re using. Bake in a preheated oven 175☌ (347☏) for 50 to 60 minutes or more. Pour cake batter into the pan and drop the pan on the kitchen counter a couple of times to get rid some of the air bubbles. 1 cup (240ml) cold heavy cream or heavy whipping cream 2 Tablespoons confectioners’ sugar or granulated sugar 1/2 teaspoon pure vanilla extract Instructions Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Place and press down the parchment paper onto the pan. This method help the parchment paper stick to the pan so the center of your chiffon cake don’t collapse and sink in the middle. You can also use 7 x 4 inches round pan for this cake. Spread some cake batter directly onto the bottom of the 7 x 7 x 3 inches square pan. Pour the mixture and fold into the remaining meringue. Gently fold 1/3 of the meringue into the batter until well combined. Continue whisking until it reaches stiff peaks. In another bowl, whisk egg whites with lemon juice or vinegar. Mix until completely combined and no more lumps. Place a sifter on the bowl and sift cake flour, baking powder and salt. Add the Vanilla extract and the coffee mixture. Mix well until sugar is completely dissolved. In a small bowl, mix hot milk, Coffee powder or granules and cocoa powder until everything is completely dissolved. 1/3 cup Granulated white sugar (for the meringue). 1 tbsp Coffee Granules or 1/2 tbsp Coffee powder. 
When the flour-milk paste is fully cooked, I shut off the heat and add. This ensures the flour is fully cooked, eliminating its starchy flavor and forming a thick, roux-like paste. I start by whisking the flour and milk until smooth, then boiling them together.
#WHIPPED CREAM RECIPE WITH GRANULATED SUGAR PLUS#
2 tbsps Very Hot Milk (Fresh or Evaporated Milk) It starts with all the same ingredients: flour, sugar, and milk, plus a little salt. It will, however, liquify and deflate sooner. When whipped, it still creates light and pillowy whipped cream. If it’s picked up by accident, not to worry. That is lighter and only contains 30% to 35% milk fat. What you want to avoid picking up is whipping cream. The extra fat helps the whipped cream hold its shape. According to the Food and Drug Administration, both must have 36% or more milk fat. When shopping, make sure to pick up heavy whipping cream or heavy cream they are essentially the same thing. Or make it a bit boozy with liquor like Kahlua or Baileys Irish Cream. Try different extracts, like almond and mint. But you can also use granulated sugar or even honey.Ī bit of vanilla extract flavors whipped cream wonderfully, but the flavor options are endless. Powdered sugar dissolves easier and the bit of corn starch (in powdered sugar) helps stabilize the cream a bit once whipped. We prefer to sweeten our whipped cream with powdered sugar. Fresh whipped cream is so much better than the stuff you buy in a tub or a can and so easy to make.
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