Chocolate chiffon cake with salted caramel cream Recipe

click to rate
1 vote | 1096 views

Deep, moist chocolate chiffon #torte filled with fluffy #caramel #buttercream and covered with dark #ganache.

Prep time:
Cook time:
Servings: 10 servings
Tags:

Ingredients

Cost per serving $1.53 view details

Directions

  1. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200 ml water until well combined. Sift in the cocoa powder and whisk until smooth. Sift in the flour, bicarb and 1 tsp salt. Mix and combine.
  2. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
  3. Gently pour the mixture into the 25 cm round deep cake tin, greased and lined with parchment paper. Bang it on the work surface twice to expel any large air pockets.
  4. Bake for 70 minutes at 160°C or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hour if the cake starts to get too dark.)
  5. Remove from the oven, cool in the tin for 10 minutes, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
  6. Meanwhile, make the salted caramel: heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
  7. To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few minutes until the chocolate has melted and the mixture has a smooth sauce consistency. Leave to cool at room temperature until it is thick enough to coat the cake.
  8. To finish the cake, slice in half and fill with the salted caramel buttercream. Evenly coat the cake with the ganache. Sprinkle with sea salt crystals just before serving.
  9. Will keep for up to 2 days in a cool place.

Toolbox

Add the recipe to which day?
« Today - Sep 21 »
Today - Sep 21
September 22 - 28
Sep 29 - Oct 05
October 6 - 12
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 224g
Recipe makes 10 servings
Calories 822  
Calories from Fat 378 46%
Total Fat 42.73g 53%
Saturated Fat 19.34g 77%
Trans Fat 0.03g  
Cholesterol 205mg 68%
Sodium 665mg 28%
Potassium 344mg 10%
Total Carbs 100.89g 27%
Dietary Fiber 2.9g 10%
Sugars 71.43g 48%
Protein 10.55g 17%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment