Chocolate chiffon cake with coffee chocolate ganache #mycookbook. The Chocolate Chiffon Cake is so light, airy and fluffy - it's like eating a cloud! If that wasn't tempting enough, this cake is topped with a Coffee Chocolate Ganache. It's is the perfect rich, strong ganache to balance the soft chiffon cake.
Which is the first step taken here to ensure this cake is as fancy as possible. A shiny, glossy chocolate ganache glaze. Which is just too perfect a companion for this chocolate chiffon cake. You can cook Chocolate chiffon cake with coffee chocolate ganache #mycookbook using 17 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chocolate chiffon cake with coffee chocolate ganache #mycookbook
- It's 30 gr of Unsweetened Cacao Powder.
- Prepare 6 of eggs (separated).
- You need 180 gr of plain flour.
- You need 20 gr of cornstarch.
- Prepare 80 gr of brown sugar.
- It's 1 tbsp of baking powder.
- You need 1/4 tsp of baking soda.
- You need Pinch of salt.
- You need 120 ml of canola oil.
- It's 180 ml of full cream milk.
- It's 1/2 tsp of cream of tartar.
- It's of For coffee chocolate ganache.
- Prepare 75 gr of dark chocolate.
- You need 25 gr of milk chocolate.
- Prepare 75 ml of full cream milk.
- Prepare 1 1/2 tbsp of coffee powder (I use nescafe gold).
- It's 1 tbsp of brown sugar.
Light, delicate cake + rich, creamy, chocolate ganache. This chocolate cake with coffee chocolate ganache is one of those old recipes. The moment I received the recipe from Amber I was a little hesitant. I love chocolate and coffee but mayonnaise in a cake?
Chocolate chiffon cake with coffee chocolate ganache #mycookbook instructions
- For make chiffon cake : Preheat your oven on 180.
- Separate the Egg Whites and Yolks in two separate bowls.
- 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.Slowly add the rest of the Brown Sugar 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. Tap the pan on your bench to remove big air pockets. Bake for 25 to 30 minutes or until toothpick 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 it's 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..
- For 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..
In a large bowl, combine flour, sugar, baking soda and salt. Coffee and Chocolate is such a classic and one of my favorite flavor combos. Although the recipe calls for coffee, I actually used cold brew. Do I need to say more? Simple coffee chocolate cake recipe that's covered in chocolate buttercream and topped off with espresso ganache and chocolate chips.
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