Chocolate Chiffon Cake with Coffee Chocolate Ganache
This Chocolate Chiffon Cake with Coffee Chocolate Ganache is the lightest, fluffiest cake you will ever make. The perfect mix of soft cake and rich ganache!
120ml (1/2 cup)Canola Oil (or other vegetable oil)
180ml (3/4 cup)Full Cream Milk
1/2teasp.Cream of TartarOptional
Coffee Chocolate Ganache
75gr (2,5 oz)Dark Chocolate
75ml (5 tablesp.)Full Cream Milk
1 1/2tbsp.Instant Coffee Granules
1tbsp.Brown Sugar
Instructions
Chocolate Chiffon Cake
Preheat your oven on 180'C.
Prepare 3 large bowls.Seperate the Egg Whites and Yolks in two seperate bowls.
In the third bowl, sift the Flour, Cornstarch, Cacao Powder, 2/3 of the Brown Sugar, Baking Powder, Baking Soda and Salt.
Whisk the Egg Yolks with the Canola Oil and Milk. Add them to the dry ingredients and mix well until fully incorporated.
Add the Cream of Tartare to the Egg Whites and beat into medium peaks (see note 1). Slowly add the rest of the Brown Sugar (about 1/3) and beat into stiff peaks.Gently fold the Meringue into the cake batter in three times. Do not overwork the batter - as soon as all the meringue as been integrated, stop folding.
Pour the batter in an non-greased tube pan (see note 2). Tap the pan on your bench to remove big air pockets. Bake for 25 to 30 minutes or until a knife comes out clean.
Take the cake out of the oven and directly flip the pan upside down. This will allow for the cake to keep its shape when it sets. Let the cake cool down completely before turning it around again. Run a sharp knife around the edges of the cake and invert it one last time to release the cake.
Coffee Chocolate Ganache
Warm up your milk and dissolve the Instant Coffee and Brown Sugar in. Pour the hot milk on the Dark Chocolate and gently stir until fully melted. Drizzle over the Chocolate Chiffon Cake.
Notes
The use of Cream of Tartare is optional, but this will help your Meringue to be more stable.
Not greasing your pan is an essential step of the recipe. This will allow for your cake to "climb" on the edges of the pan. If you grease your pan (or use a non-stick pan), the cake batter will slide down the edges and never rise properly.