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Recipe: Chocolate Chiffon Cake

Wednesday, 19 February 2025 14:48

By Adele Trathan

This unbelievably moist and decadent cake can only be described as ‘a showstopper’. Why not treat your loved ones to some satisfying indulgence?

INGREDIENTS

125ml (41⁄2fl oz) sunflower oil, plus extra for greasing

7 large eggs, separated

2 tsp vanilla bean paste

375g (13oz) golden caster sugar

50g (2oz) cocoa powder

300g (101⁄2oz) plain flour

200ml (7fl oz) water

1 tsp bicarbonate of soda

1 tsp salt

 

For the salted caramel icing

250g (9oz) light soft brown sugar

150ml (5fl oz)double cream

140g (5oz) butter, softened

1⁄2 tsp salt

 

For the ganache

250ml (9fl oz) double cream

250g (9oz) dark chocolate, finely chopped or grated

Sea salt crystals (optional)

 

METHOD

1. Heat oven to 160°C/140°C fan/Gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and water until well combined. Sift in the cocoa powder and whisk until smooth.

2. Sift in the flour, bicarb and salt. In a separate bowl, whisk the egg whites until it forms stiff peaks. Fold into the batter mix with a large metal spoon and mix until everything is well combined.

3. Gently pour the mixture into the cake tin, then gently bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins until the cake springs back when gently prodded and an inserted skewer comes out clean (if the cake starts to brown too much after 1 hr – cover with foil).

4. While the cake bakes make the salted caramel icing. Heat the brown sugar, salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool. Beat the butter until smooth, then pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.

5. When the cake is baked remove it from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until completely cool

6. To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chopped/grated chocolate. Leave to stand for a few mins until the chocolate has melted and you can mix to a smooth sauce consistency.

7. To finish, slice the cake in half and fill with the salted caramel buttercream. Spoon the chocolate ganache over the top and decorate with the sea salt crystals if desired.

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