Chocolate-Espresso Chiffon Cake This cake recipe is lighter and airier than many, thanks to the beaten egg whites. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 15, 2021 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 65 mins Bake Time: 60 mins Total Time: 65 mins Servings: 14 Jump to Nutrition Facts Ingredients 8 eggs 4 teaspoon espresso powder or instant coffee crystals ¾ cup water 2 cup all-purpose flour 1 ½ cup sugar 1 tablespoon baking powder 1 teaspoon salt ½ cup cooking oil 1 teaspoon vanilla 3 ounce bittersweet chocolate, grated ½ teaspoon cream of tartar 1 recipe Espresso Whipped Cream Espresso Whipped Cream 1 cup whipping cream 1 tablespoon sugar ½ teaspoon espresso powder or instant coffee crystals ½ teaspoon vanilla Directions Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings. Espresso Whipped Cream In chilled bowl combine whipping cream, sugar, espresso powder or instant coffee crystals, and vanilla. Beat until soft peaks form. Print Nutrition Facts (per serving) 354 Calories 19g Fat 42g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 354 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 99mg 33% Sodium 286mg 12% Total Carbohydrate 42g 15% Total Sugars 26g Protein 4g Calcium 101mg 8% Iron 1.6mg 9% Potassium 147mg 3% Folate, total 44.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.