Kona Coffee Chocolate Chiffon Cake w/Kona Coffee Cream Frosting
This is a fairly simple yet luxurious cake. Rich chocolate-kona coffee chiffon cake embellished with a Kona coffee whipped cream frosting topped with coconut macadamia nut brittle.
- 8 eggs
- 4 teaspoons espresso powder or instant coffee crystals
- 3/4 cup water
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoons salt
- 1/2 cupcooking oil
- 1 teaspoons vanilla
- 3 oz.bittersweet chocolate, grated
- 1/2 teaspoons cream of tartar
Kona Coffee Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon kona coffee granules
- 1/4 teaspoon vanilla
- dash salt
Coconut Macadamia Nut Brittle
- 2 cups sugar
- 1/4 cup coconut milk
- 1/4 cup agave syrup
- 1/4 teaspoon of salt
- 1/4 cup coconut oil
- 1 1/4 cup unsalted and chopped macadamia nuts
- 1/4 cup shredded, unsweetened coconut
Separate eggs, discarding 3 of the yolks. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve kona coffee granules in water; set aside. In large bowl combine 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. Pour chocolate batter in thin stream over surface of egg whites; fold to blend. Spoon into individual 3" x 3" round cake pans or one 10" x 10" cake pan. Bake 20-25 minutes for 3"x 3" round cake pans or 60-70 minutes for 10" x 10" pan or or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan.
Kona coffee whipped cream
combine whipping cream, sugar, kona coffee granules, and vanilla. Beat until soft peaks form.
Coconut Macadamia Nut brittle
Preheat oven to 350 degrees F
Spread coconut and macadamia nuts on a baking sheet and toast 10 minute. Remove from heat and set aside. In a medium saucepan, add sugar, coconut milk, agave syrup, salt and stir. Prepare an icebath. Bring sugar mixture to a boil on high heat. Stir in the coconut oil and reduce heat to a simmer. do not stir the mixture. Insert a candy thermometer and bring the mixture to 300F remove it from heat and dip the saucepan into ice water bath. Stir in the macadamia nuts and shredded coconut with a wooden spoon. pour the mixture onto the baking sheet and spread it with a spatula until it’s ¼ inch thick. Allow the mixture to cool completely before breaking the brittle into crumbly pieces.
To assemble, simply invert cake, frost with whipped cream and top with brittle pieces.