This Valentine’s Day and beyond,why not try out this yummy Chocolate cake recipe and score major points with your partner. Check out the video link for the full how to guide on YouTube.
3 large eggs, separated
1 large egg white
1 cup (200 grams) white sugar
2/3 cup (85 grams) all purpose flour
1/3 cup plus 1 tablespoon (40 grams) cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (120 ml) oil
1/3 cup (80 ml) water
1 teaspoon vanilla extract
Chocolate Whipped Cream:
1/2 cup (120 ml) whipping cream
1/4 teaspoon pure vanilla extract
2 tablespoons (28 grams) white sugar
3/4 tablespoon cocoa powder
227 grams bittersweet/semisweet dark chocolate cut into small pieces
3/4 cup (180 ml) whipping cream
2 tablespoons (28 grams) butter/margarine
Making the Chocolate Chiffon Cake:
- Separate the eggs, placing the whites in one bowl and the yolks in another.
- To the whites, add the extra egg white and bring them to room temperature (if you have cold eggs) before using.
- Meanwhile sift together 2/3 cup (130 grams) white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
- Beat the egg yolks for a minute or two with a whisk/mixing machine then slowly pour the oil mixture into the egg yolks until very well combined.
- Gradually add the flour mixture and beat until well incorporated.
- In a separate mixing bowl, beat the egg whites until soft peaks form.
- Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form.
- With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
- Pour the batter into the prepared pan and bake for about 25 to 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool on a wire rack.
- To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.
For Chocolate Whipped Cream: In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and chill the bowl in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
To Assemble the Cake: Cut the cake horizontally into 2 when it has cooled and turn over the top layer of the cake (so the top of the cake becomes the bottom). Spread the cream evenly on one side. Replace the second layer onto of the cream and gently press down to compact.
For the Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir with a whisk until smooth.
To Cover the Cake with the Ganache:
- Put the cake on a wire rack that is placed over a baking sheet.In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier.
- Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache.
- If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet.
- Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time.
This cake can be made a day or two before serving.
Decorate the top of the cake with fresh raspberries, if desired.
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