Espresso Chiffon Cake With Fudge Frosting

Name: Espresso Chiffon Cake With Fudge Frosting
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 315 milliliters cake flour; 1 liters confectioners sugar (no need to sift); 1 teaspoons cream of tartar; 79 milliliters dark rum, such as Meyers; 6 eggs, separated; 79 milliliters hot, freshly brewed espresso; 6 Tbsps freshly brewed espresso, cooled to room temperature (Huntsman recommends freshly-brewed over hydrating espresso powder, which she feels can be too bitter); 1 teaspoons ground cinnamon; 6 Tbsps half-and-half or whole milk; 1 teaspoons salt; 355 milliliters sugar; 340 grams sticks unsalted butter, at room temperature; 170 grams unsweetened chocolate, melted and cooled; 2 teaspoons vanilla extract; 59 milliliters neutral vegetable oil, such as soybean, canola or vegetable blend

You can never have too many dessert recipes, so give Espresso Chiffon Cake With Fudge Frosting a try. One serving contains 695 calories, 7g of protein, and 38g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of baking powder, cake flour, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour.