Wednesday 9 November 2016

Chocolate Ganache Chiffon Cake


A leader in my organization, whom I respected, is posting out to another company soon.  He is also the one who recruited me into the organization.  As such, I decided that my best way to bid farewell to him is to bake him a cake. 

 One of the cake which I frequently bake is Chiffon Cake.  I love the fact that Chiffon Cakes are so versatile and you can make it in a wide variety of flavor. 

Recently, I got a few cookbooks on Chiffon Cake by Japanese Chef as a gift from my boss and I’m totally blew away by those pictures in the cookbooks.  They are so pretty and really inspired me.  This is one of the cake which I adapted from one of the cookbook.

120g          Pastry flour [used Cake flour]
3g               Baking powder
15g             Cocoa powder

Egg Yolk Batter
4                 Egg yolks
40g            Caster sugar [reduced to 25g]
45g            Olive oil [replaced with Canola oil]
30g            Milk
60g            Chocolate
15g             Cocoa powder

5                 Egg whites
50g            Castor sugar [reduced to 25g]

Chocolate Ganache
200g         Chocolate
100g          Whipping cream
                   Chopped nuts [used pistachio nuts]

Preheat oven to 170°C.  Prepare a 17cm chiffon cake tin.
Sift together pastry flour [cake flour], baking powder and cocoa powder.

Melt chocolate over a bain marie.  Set aside for it to be cooled.

In a large bowl, beat egg yolks and sugar until mixture is thick and creamy.  Add oil gradually while mixing until mixture is smooth.  Add mix and mix well.  Add cooled melted chocolate and mix again.  Set aside.

Using electric mixer, and a clean, grease-free bowl, whisk egg whites gently until foamy.  Gradually add sugar and whisk until firm peaks form.

Spoon one-third of meringue into egg yolk batter and mix gently with a rubber spatula.  Add flour mixture and mix until incorporated.  Add remaining meringue and mix well.

Pour batter into chiffon cake tin.  Tap tin gently on counter top to release any air bubbles.

Bake 30-40 minutes, or until a skewer inserted into centre of cake comes out clean.  Remove from oven and invert mould on a wire rack.  Let cake cool completely before unmoulding.

Prepare chocolate ganache.  Cook chocolate and whipping cream over bain marie until chocolate is melted.  Set aside and let it cool.

Pour the chocolate ganache over the chiffon cake and sprinkle the chopped nuts.

Refrigerate for 30 minutes before serving.