Chiffon cake seems like a daunting task to pull off. The hardest part about making this cake is separating the eggs. However, it’s well worth the small struggle for this beautiful, airy and fluffy product. From Laced With Sugar, Jenny says she likes to have it for breakfast because it’s so light and fluffy – a perfect morning treat.
CHOCOLATE CHIFFON CAKE
recipe adapted from Nigella
For the cake:
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
3 tablespoons unsweetened cocoa
1 ¼ cups sugar
5 large eggs, separated
½ cup canola oil
1 cup water
1 teaspoon vanilla
½ teaspoon cream of tartar
For the ganache:
1 cup heavy cream
250gm dark chocolate
- Preheat oven to 160 degrees Celcius
- Mix flour, cocoa, sugar, baking soda, baking powder, salt and 2 teaspoons of cream of tartar together. Sift twice.
- Using a fork, beat together the egg yolks, water, vanilla and oil and add to dry ingredients. Mix well and set aside.
- Beat the egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky.
- Pour the batter mixture into the middle of the egg white mixture and gently fold two together until just combined. Do not beat.
- Pour into ungreased cake tin and bake for 1 hour.
- Once cake is baked, remove from the oven and immediately turn the on upside down and let it hang until cool.
- Meanwhile, to make the chocolate ganache, heat the cream in a pot until small bubbles appear.
- Remove from the heat and add in the chocolate, swirling the pot to make sure all the chocolate is covered with cream. Let sit, without stirring, for a few minutes.
- Stir until smooth.
- Let the chocolate ganache sit at room temperature for at least 30 minutes.
- When ready, pour the ganache over the cooled cake and use a spatula to spread it evenly across the surface. Sprinkle with some chocolate flakes and enjoy.