Chocolate Chiffon Cake
Ingredients:
For the Chocolate Chiffon Cake:
• 1 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoonsbaking powder
• 1/3 teaspoon baking soda
• 1/3 teaspoon salt
• 3 large eggs, separated
• 1/4 cup vegetable oil
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
For the Chocolate Ganache Frosting:
• 8 ounces semi-sweet chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
For the Chocolate Cookies Crumb Garnish:
• 1 cup chocolate cookies, crushed
Directions:
1. Chocolate Chiffon Cake:
• Preheat your oven to 325°F (165°C). Grease and flour a 8-inch chiffon cake pan.
• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together egg yolks, vegetable oil, water, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
• In another bowl, beat egg whites and cream of tartar until stiff peaks form.
• Gently fold the egg whites into the batter until well combined.
• Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool the cake upside down on a wire rack.
2. Chocolate Ganache Frosting:
• Place chopped chocolate in a heatproof bowl.
• In a saucepan, heat the heavy cream over medium heat until it just begins to boil.
• Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
• Add butter and stir until the chocolate is melted and the mixture is smooth.
• Let the ganache cool to room temperature, stirring occasionally.
3. Assembly:
• Once the cake has cooled, spread the chocolate ganache frosting evenly over the top and sides of the cake.
• Press the crushed chocolate cookies crumbs onto the sides of the cake for garnish.
• Slice and serve your Chocolate Chiffon Cake with a tall glass of milk or your favorite hot beverage. Enjoy!