Chocolate Chiffon Cake: soft, with filling and topping

Chocolate Chiffon Cake: soft, filled with creamy ganache and finished with a shiny icing. Ancient recipe taken from the book Açúcar União

Family recipe for chocolate chiffon cake with creamy ganache and shiny frosting – the cutest of all party cakes

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + cooling time + assembly

Interval: 02:30

TOOLS

4 bowls, 1 pan(es) (or more – round cake pan), 1 spatula(s), 1 rotating base (optional), 1 bread knife or a specific cake knife (optional), 1 piping bag and nozzle ( optional), 1 wire rack (optional), 1 wire whisk, 1 strainer(s), 1 jar (measuring cup or measuring cup), 1 milk jug (or non-metallic bowl), 1 vase)

EQUIPMENT

conventional + mixer + microwave

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

FILLING Ingredients – CHOCOLATE GANACHE

– 300 g of fresh cream

– 300 g of milk chocolate

– 300 g of semi-sweet chocolate

Ingredients CHOCOLATE CHIFFON CAKE DOUGH (Union sugar)

– 6 tablespoons of chocolate powder

– 180 ml of hot water

– 120 ml of oil + a little for greasing

– 2 cups wheat flour, sifted

– 2 cups sugar, sifted

– 3 teaspoons of chemical yeast, sifted

– 1 teaspoon(s) of salt

– 8 medium eggs (whites and yolks separated)

Ingredients SHINY CHOCOLATE COVERING

– 1 cup(s) of milk

– 2 tablespoons unsalted butter

– 2 tablespoons of sugar (or more, to taste)

– 4 tablespoons of chocolate powder

Ingredients SYRUP TO MOISTEN THE CAKE

– 1 cup(s) of warmed milk

– 2 tablespoons of chocolate powder

– 2 teaspoons of sugar or as much as you like (optional)

Ingredients TO DECORATE:

– thin chocolate sticks of your choice (or use barbecue sticks for scoring only) (or other chocolate sticks of your choice)

– chocolate pastries of different flavors, according to your preferences

PREPARATION:

1. Separate all necessary ingredients and utensils.
2. Preheat the oven to 180°C.
3. Grease the bottom of the medium 20cm baking tray(s) (for 4 portions) with oil and/or line with baking paper.
4. Dissolve the chocolate powder in hot water and let it cool.
5. Sift the dry ingredients: flour, sugar, yeast and salt.

PREPARATION:

GANACHE:

1. Melt the chocolate (milk and semi-sweet) in the microwave or in a bain-marie.
2. Add the cream and mix well until you obtain a homogeneous and shiny consistency.
3. Cover with contact plastic film. Let it cool to room temperature and refrigerate for 2-4 hours or until it reaches the desired consistency (firm but malleable).

CHOCOLATE CHIFFON CAKE DOUGH:

1. In a bowl, add the sifted dry ingredients.
2. Make a well in the center and add the egg yolks, oil, vanilla and cold melted chocolate.
3. Beat the mixture with a mixer until you obtain a smooth and soft mixture.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Gently incorporate the egg whites into the dough with delicate movements from bottom to top.
6. Pour the batter into the prepared pans: if using more than one, divide the batter into equal portions in each pan and bake for about 30 minutes.
7. Do not open the oven during cooking.

SYRUP:

1. In a bowl, mix the heated milk, chocolate powder and sugar.
2. Let it cool before use.

ASSEMBLE THE CAKE:

1. Remove the cake from the pan(s) and level with a large knife.
2. Cut the cake in half horizontally, dividing it into 3 layers of the same thickness (prepared in 1 pan).
3. Place the first layer on the rotating base (optional) and wet it with the syrup.
4. Apply a generous layer of ganache.
5. Cover with the second layer, moisten again and add more ganache (if you want to glaze the surface, keep some aside and put it in the piping bag fitted with the nozzle).
6. Place the assembled cake in the refrigerator for at least 30 minutes.

GLOSS COVER:

1. In a saucepan, mix the milk, margarine, sugar and chocolate powder.
2. Mix until you obtain a thick, shiny syrup.
3. Let it cool.
4. Distribute it on the cake with a spatula, also covering the sides, with the still warm syrup.

DECORATION:

1. Use toothpicks to divide the top of the cake into 8 pieces.
2. Decorate with assorted sweets.
3. If you used barbecue sticks, remove them.
4. If desired, trim with a pastry tip for a special finish.

FINALIZATION AND ASSEMBLY:

1. Leave the Chocolate chiffon cake with ganache and icing rest in the refrigerator for at least 1 hour.
2. Remove 30 minutes before serving to ensure ideal consistency.
3. Store in an airtight container in the refrigerator for up to 3 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.