Chocoholic's deep dark dream chiffon cake

Chocoholic's deep dark dream chiffon cake

A decadent Chocoholic's Deep Dark Dream Chiffon Cake that can be made in roughly 45 minutes, serving 16 portions. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a great choice for chocolate lovers, fitting with a standard diet, and perfect for special occasions.

Ingredients

flour

flour

125 g

cream of tartar

cream of tartar

2 tsps

butter

butter

56.75 g

chocolate

chocolate

99.22 g

cocoa powder

cocoa powder

21.5 g

cream

cream

59.5 ml

dutch process cocoa powder

dutch process cocoa powder

0.75

egg whites

egg whites

6

egg yolk

egg yolk

5

powdered sugar

powdered sugar

240 g

salt

salt

0.5 tsps

sugar

sugar

200 g

vanilla

vanilla

0.5 tsps

vegetable oil

vegetable oil

218 ml

water

water

157.72 ml

Method

  • Cake:In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.Make a well in the dry ingredients.
  • Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
  • Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
  • Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.Filling:With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream.
  • Mix and add more cream to obtain the desired texture.Topping:In a double boiler or microwave bring the cream to just below the boiling point.
  • Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.Assembly:With a long knife, slice the cakes in the center to obtain 4 layers in all.
  • Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.
  • Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.

Nutrition:

373 kcal

Carbs

54 g

Fat

17 g

Protein

4 g

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