Chocolate Chiffon Cake with Chocolate Mocha Glaze
Uses [KitchenAid® Stand Mixer](https://yummly.app.link/k3bnNNhsd1) and [Sifter + Scale Attachment](https://yummly.app.link/WVsBbRrsd1).
Ingredients
1/4 teaspoon Fine Sea Salt (1/4 tsp. = 1.5 g)
3/4 teaspoon Instant Espresso Powder (3/4 tsp. = 0.84 g)
1 tablespoon Light Corn Syrup (1 Tbsp. = 15 mL)
6 tablespoons Heavy Whipping Cream (6 Tbsp. = 90 mL)
1 cup Bittersweet Chocolate (1 cup = 6 oz = 168 g, finely chopped)
1/2 teaspoon Fine Sea Salt (1/2 tsp. = 2.3 g)
2 teaspoons Baking Powder (2 tsp. = 8 g)
1/3 cup Dutch-Process Cocoa Powder (1/3 cup = 32 g)
1 1/2 cups All-Purpose Flour (1 1/2 cups = 180 g)
1 1/2 tablespoons Pure Vanilla Extract (1 1/2 Tbsp. = 9.4 g)
1 1/2 cups Granulated Sugar (1 1/2 cups = 300 g)
6 Large Eggs (6 eggs = about 300 g, room temperature)
3 tablespoons Hot Water (3 Tbsp. = 45 mL)
6 tablespoons Unsalted Butter (6 Tbsp. = 85 g, melted & divided)
Step by step
Position an oven rack in the center of the oven and preheat the oven to 325ºF/160ºC/gas 3. Generously butter a 9.5-in/26-cm two-piece angel food cake pan with 1 1/2 tablespoons of the melted butter. Set aside.
Combine the remaining 4 1/2 tablespoons of butter with 3 tablespoons of hot water in a glass measuring cup. Keep warm.
Place the eggs in the bowl of your KitchenAid® Stand Mixer fitted with the wire whip. Attach the KitchenAid® Sifter + Scale Attachment to your mixer. Close the ingredient valve. Weigh the sugar in the ingredient hopper. Turn the mixer to high speed and whip the eggs for 1 minute. Open the ingredient valve, and sift the sugar into the mixing bowl. Beat the eggs and sugar until the mixture turns thick and pale yellow, and the mixture falls in ribbons from the whip, about 8 to 10 minutes. About 5 minutes into the mixing time, slowly pour the vanilla down the side of the bowl.
Meanwhile, close the ingredient valve and weigh the flour, cocoa powder, baking powder, and salt in the ingredient hopper, taring the scale between ingredients. Once the eggs have reached the ribbon stage, turn the mixer to low speed, open the ingredient valve, and sift in the flour mixture. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Using a rubber spatula, fold in the melted butter mixture, just until combined.
Gently pour the batter into the prepared tube pan. Bake the cake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let the cake cool in the pan. Once the cake is completely cool, run a table knife around the edges of the pan to loosen the cake, including the inner tube. Carefully lift up the tube to release the cake from the sides of the pan. Run a table knife around the bottom to release the cake. Lift the cake straight up, off the tube, and transfer the cake to a wire rack set over a baking sheet.
While the cake is cooling, prepare the glaze. In a medium metal or heatproof bowl, combine the chocolate, cream, corn syrup, espresso powder, and salt. Place the bowl over a pan of barely simmering water and heat, stirring frequently, until the chocolate mixture is smooth and shiny. Remove from the heat.
To glaze the cake, evenly pour the glaze over the cake and then use a small offset spatula to spread the glaze evenly over the top of the cake, spreading it out to the edges. Use all of the glaze. Lift the cake still on the wire rack and tap the wire rack down on the baking sheet several times, allowing the glaze to naturally flow down the sides of the cake. Set aside for 30 minutes to allow the glaze to set. Transfer the cake to a cake plate, cut into wedges and serve. The cake is best when served on the day it is baked. Store the cake for up to 2 days in a covered cake box at room temperature.