I do not have much to write about this cake. This is a light chocolate cake that is suitable to use as a base for cake decoration.
It is a recipe of my own unlike chiffon , it is moister since cream were used. But as compared to a chocolate based butter cake, it is a much lighter and fluffier cake with a lower fat content. It should belong to foamy cake category or sponge cake category in accordance to general cake classification.
If you like a chiffon cake that is moister, you may like it.
Get ready a 19cm chiffon tube pan or 8 inches square baking pan.. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN OR SQUARE BAKING PAN.
Melt the dark chocolate in the microwave for 1-2 minutes. Stir in interval of 15 seconds. Cooled and set aside.
In a big whisking bowl, whisk together dark chocolate, icing sugar, cream and eggs until well combined.
In a new mixing bowl that are clean and greaseless, put in the egg white, whisk until the soft peak form. Add in cream of tartar and gradually add in the sugar (in 3 stages) – Ingredients B . Beat until firm peak form. Firm peak means when you inverted your mixing bowl, the meringue (beaten egg white) stay put in the container and will not drip down.
Poured into a 19 inches ungreased chiffon tube pan or 8" square normal baking tin and bake for 40-45 minutes or until when a skewer inserted comes out clean. In the event that the top starts to turn brown, you can lower the temperature to 150 degree Celsius and continue the baking.
To prepare the chocolate ganache, put equal amount of dark chocolate with equal amount of double cream (I used normal cream) and melt in the microwave using medium heat for 3-4 minutes. In between a minute interval, stir the chocolate and cream and ensure that it is well combined. Note that you have to constantly stir the mixture, otherwise, the chocolate or the cream can be cooked rather fast. As long as the chocolate melts, you can off the microwave. Of course, you can resort to the traditional method of placing the chocolate and cream over a pan of hot boiling water and stir until it melts. In this case, make sure the water vapour should not have a chance of touching the chocolate sauce. Otherwise, the sauce will not be smooth.
Pour the chocolate ganache over the cake before serving. Before pouring ensure that the cake is completely cooled.
I love the cake for it is moist and less oily and you may want to give it a try and prepare this as a breakfast or tea snack item. It goes well especially with the ganache but that is absolutely optional. If you want you chocolate thicker, decrease the cream by by 20-30 grams.
Hope that you like this simple post today. Cheers and have a nice day.
This entry was posted in Cakes and cookies, Food Preparation Series and tagged 8, chocolate chiffon cake, GUAI SHU SHU, Guaishushu, kenneth goh, Light chocolate cake, postaday. Bookmark the permalink.
Another winner! Thanks for sharing this with us at the Four Seasons Blog Hop. I pinned it.