Desserts/ Sweets/ Snacks · Vegetarian

Chocolate Chiffon Cake covered with Ganache and Truffles

A chiffon cake is a composite of a butter cake and a foam cake. The eggs give the fluffiness of a sponge cake and the oil gives the moist texture of a butter cake. This cake does not have butter, but has liquid fat (oil). Chocolate adds a richer taste. I covered the cake with shiny ganache and decorated with handmade truffles and milk chocolate covered almonds.

Adapted from Joy of Baking

For the cake

2/3 cup All purpose flour

1/2 cup Sugar (granulated)

2 tablespoons unsweetened Cocoa powder

1/2 teaspoon Baking powder

1/4 teaspoon Baking soda

Pinch of Salt

1/4 cup Oil

3 tablespoons Water

1/2 teaspoon Vanilla extract

2 large Eggs (separated)

1/4 teaspoon Cream of Tartar

Round cake pan *I used one 7 x 3 inch deep round cake pan

  • Assemble all the ingredients as mentioned above.
  • A egg separator helps separate the white from the yolk easily (white slides away into the bowl and the yolk sits in the cup). It is best to separate eggs when they are cold. Take care not to get any yolk in the white as it will reduce the whipped volume. Place the whites in a stainless steel pan and the yolks in a bowl. Bring both to room temperature.
  • Sift the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • In a small bowl – whisk oil,water and vanilla extract.
  • Now whisk the egg yolks for a couple of minutes. In a large mixing bowl, combine the egg yolks and the oil mixture.
  • Preheat the oven to 350 degrees F and use the middle rack for baking. DO NOT GREASE THE PAN. The cake clings on to the sides of the pan for height and structure. Greasing will retard rising.
  • Gradually incorporate the dry ingredients to the wet mixture. Beat until well combined.
  • In a stainless steel pan, beat the egg whites until foamy. Add the cream of tartar and continue to beat until a creamy and glossy peak forms. Egg white is the leavening agent to incorporate air into the batter, which will expand in the oven and cause the cake to rise.
  • Using a spatula, gently and quickly fold the egg whites into the batter taking care not to deflate the mixture. Make sure not to over mix.
  • Pour the batter in the ungreased pan. Place the pan in the oven rack. Bake at 350 degree F for about 35 minutes or until done.
  • Check for doneness by inserting a wooden skewer in the center of the cake until it comes out clean.
  • Run a knife around the inside of the pan loosen the cake. Invert the cake pan onto a greased wire rack. Else your cake will start to deflate. Cool and then serve.

For the Ganache

4 oz Bittersweet chocolate (cut into small pieces)

1/2 cup heavy whipping cream

1 tablespoon butter

  • Place the chopped chocolate in a medium sized bowl.
  • Heat the cream and butter in a saucepan over medium heat and bring to a boil.
  • Pour the mixture over the bowl of chopped chocolate.
  • Let it stand for a moment to soften the chocolate, then whisk until smooth.

For the truffles

  • Once the ganache has cooled, scoop little balls using a melon baller or small ice cream scoop. Roll the truffles in cocoa powder.
Check here for ways use to use ganache
To decorate the cake – Pour the ganache over the center of the cake. Using an offset spatula,
spread the ganache. Remove any crumbs and push the ganache over
the sides of the cake to create an even coating.  When the sides of the cake are completely
masked, use your spatula to make a final steady pass around the sides of the cake. Assemble
the truffles and milk chocolate coated nuts (store bought nuts) over the round edge of the
cake.
Rich velvety chocolate chiffon cake is ready to enjoy!
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14 thoughts on “Chocolate Chiffon Cake covered with Ganache and Truffles

    1. Thanks sravani 🙂 I made this for our wedding anniversary,as I have a chocolate devil at home who devours anything chocolatey!

  1. Hi Cheryl,
    I am new to baking and have a question.
    I am planning to use a 13/9 baking pan. Could you please suggest how much quantity of Ingredients I should use with respect to your recipe.
    I appreciate your help.
    Regards
    Arun

    1. 6 large eggs

      2 cups sifted AP flour

      1/4 cup unsweetened cocoa powder (regular unsweetened or Dutch-processed)

      1 1/2 cups granulated white sugar, divided

      2 teaspoons baking powder

      1/4 teaspoon baking soda

      1/2 teaspoon salt

      1/2 cup flavorless oil

      3/4 cup water, at room temperature

      1 1/2 teaspoons pure vanilla extract

      1/2 teaspoon cream of tartar

  2. I have a really quick question. I have always understood that Chiffon cakes are baked in a pan with a tube in the center (Like angel cake) for even heat distribution. Is this really necessary? I can see that your cake has a flat even top (no holes in the center).So if we don’t have one, can we use a bundt pan?

    1. Hi Harini,

      Ideally, a tube pan is used for chiffon cakes. I did a small cake just for the two of us. So didn’t want to bake a huge one using a 10 cup tube pan. If you read the instruction, I’ve mentioned to invert the pan for cooling. That helps a little with not having a sunken cake. I’m not sure of the bundt pan though. Hope this helps.

I truly appreciate your feedback. Drop me a word.

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