Recipe: Chocolate Chiffon Cake with Butter Ganache


Ingredients (makes one 6 inch round tin)
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Chocolate Chiffon Cake
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3 egg yolks
15g sugar
20g vegetable oil
30ml milk
35g cake flour
20g cocoa powder

3 egg whites
1/2 tsp lemon juice (omitted)
35g sugar

Butter Ganache
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200g dark chocolate
100g unsalted butter, softened at room temperature


Method
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Chocolate Chiffon Cake
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1. Whisk egg yolks and sugar until the sugar dissolves.

2. Add in vegetable oil and whisk until well-mixed.

3. Sift cake flour and cocoa powder together. Add in, alternating with milk, in 2 batches. Whisk until batter is smooth and set aside.

4. In another bowl, whisk egg whites until foamy, then add in lemon juice and sugar (in 2 batches) and continue whisking until stiff peak form.

5. Fold in 1/3 of the egg white into the egg yolk batter (in step 3), then pour the batter into the remaining 2/3 egg white. Fold gently until well-mixed.

6. Pour the batter into a baking tin lined and greased at the base. Give the tin a few slight bangs on the table to knock out air in the batter. Bake in preheated oven at 160 deg C for 32-35 minutes (I bake at 170 deg C for 30 minutes).

7. Remove from oven and invert the tin immediately onto a cooling rack.
(Not sure if I should unmould the cake to cool or unmould after the cake has completely cooled just like chiffon cakes, any advice here?)


Butter Ganache
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1. Chop the chocolate into small pieces and place them in a bowl.
2. Put the bowl over a pan of boiling water. Stir until the chocolate is melted.
3. Add in the butter and stir until the butter is melted. Use when it is slightly cooled and still in pouring consistency.


Assembling the cake
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1. Cut the cake horizontally into 3 layers.
2. Sandwich the butter ganache in between cake layers.
3. Cover the whole cake with butter ganache.
4. Coat the side of the cake with chocolate rice.
5. Put any desired decorations on top.
6. Chill before serving.

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