Saturday, 6 January 2018

Chocolate chiffon cake with salted caramel sauce

We love a good chocolate cake and I must admit this recipe beats most others I've tried. It is chocolatey and light at the same time. The lightness comes from the rising agent being the fluffed egg whites and the oil rather than butter. Great at a party since it is impressive but can be made in advance which is always a plus!

Begin with the cake- separate 7 eggs. When separating eggs I have three bowls. I crack the egg over one bowl and separate the white into it and then put the egg in another bowl. I then put the white into the third bowl and start again with the process with the first bowl. That way if you make a mistake with one egg and it doesn't separate properly you will have only done this with one egg rather than ruining the whole batch you have done so far.

Whisk together the 7 yolks, 125 ml of oil, 2 tsp vanilla bean paste of extract, 350g caster sugar and 200ml water.

Then add 50g cocoa powder and whisk again.

Then add 300g plain flour, 2 tsp bicarbonate soda and a tsp salt.


Whisk up the 7 egg white.

Combine this with the above mix until combined. Put in a large tin (23cm round or square) and then bag on a surface to get rid of any big air bubbles.



Bake at 160 degrees for an hour and 10 mins. Check after an hour that it is not too brown and cover with foil then if it is browning enough.

When baked remove from the oven and allow to cool for about 10 minutes and then cool fully on a rack.

While the cook is cooking make the ganache topping and the caramel.

For the salted caramel heat 250g brown sugar, 1/2 tsp of salt and 150g double cream until the sugar is melted and then boil for a few minutes.

Then pour into a cool bowl and cool completely. Beat 140g butter til fluffy and then add the cool sugar and beat. Refrigerate until needed.



For the ganache heat 250g double cream until nearly boiling.

Then add in 250g of finely chopped or grated dark chocolate (I did this in a food processor).


Stir until it is smooth and blended and then leave to cool and thicken until it is a spreadable consistency.

To assemble, cut the cake in half and fill with the two thirds of the caramel filling.


Top with the other half of the cake.


Top with the remaining third of the caramel.

Put the ganache in a piping bag with a star nozzle and pipe all over. Sprinkle with sea salt crystals.

I then painted it with gold lustre and gold stars.





















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