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Kona Mocha Chiffon Cake

This is an elegant, rich kona mocha chiffon cake with layers of kona mocha buttercream filling and topped with a chocolate fudge frosting.

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Prep Time: 30 | Cook Time: 40 | Ready In: 70
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Kona Mocha Chiffon Cake

  • 3/4 cup boiling water
  • 1/2 cup cocoa
  • 1 teaspoon instant Kona coffee granules
  • 1 3/4 cups cake flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 8 large eggs, separated
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • Kona Mocha Buttercream Filling
  • Chocolate Fudge Frosting

Kona Mocha Butter Cream Filling

  • 2/3 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tablespoon cocoa
  • 1/2 cup whipping cream
  • 2 teaspoons instant Kona coffee granules
  • 2 teaspoons coffee liqueur*

Chocolate Fudge Frosting

  • 1 cup butter, softened
  • 1/3 cup cocoa
  • 6 cups powdered sugar
  • 1/3 cup milk


Garnish: chocolate-covered coffee beans

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Cooking Process:



Stir together first 3 ingredients until blended; cool.

Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans.

Bake, 2 layers at a time, at 325° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about 1/2 cup Chocolate-Coffee Buttercream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if desired. Store in refrigerator.

Kona Mocha Butter Cream Filling

Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Microwave whipping cream at MEDIUM (50% power) until warm (do not boil). Stir together warm cream and coffee granules until dissolved; cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth.

*Note: 1 teaspoon vanilla extract may be substituted for liqueur.

Chocolate Fudge Frosting

Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth.

Note: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 cup Chocolate-Coffee Buttercream Filling between layers. Frost as directed.

Order 100% Kona Coffee Granules