Description
Moist, airy Chocolate Chiffon Cake, topped with glossy ganache, is an easy cake or dessert that looks impressive
Ingredients
Units
Scale
Cake:
- 3 large eggs, separated
- 1 extra egg white
- 1 cup sugar (2/3 cup + 1/3 cup)
- 2/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/3 cup brewed coffee, cooled
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Ganache:
- 100 g dark chocolate, chopped
- 3/4 cup heavy cream
- 2 tbsp butter
Instructions
- Preheat oven to 350°F/180°C.
- Grease and flour a 9-inch pan.
- Separate eggs. Let whites sit at room temperature.
- Sift flour, cocoa, baking powder, baking soda, and salt.
- Mix oil, coffee, and vanilla in a jug.
- Beat yolks + 2/3 cup sugar.
- Slowly add the oil mix, and then add the flour mix.
- Beat whites + cream of tartar to soft peaks.
- Add 1/3 cup sugar. Whip to stiff peaks.
- Fold whites into yolk batter gently.
- Bake 30–35 mins until springy. Cool.
Ganache:
- Heat the cream and the butter, pour over the chocolate, rest 3 mins, stir smooth.
- Cool slightly, pour over the cake.
Tip: Leftover ganache? Chill it, scoop, and roll into cocoa powder for quick truffles.
Notes
Prepared, tried, and tested by Joy:
