This
is a cocoa chiffon cake recipe which I baked in round pan and decorated with
chocolate ganache. Sometimes I have to find a way to clear stuff in the fridge
and this time is whipping cream. Despite clearing whipping cream I have fun in
making decorated cake too ^^ My kids are very happy to see and enjoy eating the
chocolate cake.
Instead
of cover the whole cake with chocolate ganache I used homemade roselle jam as
the filling. You can replace other jam of your choice.
Cocoa
Sponge Cake with Whipped Chocolate Ganache
Ingredients:
~Cocoa
cake (chiffon cake method)
(A)
50g
corn oil
15g
cocoa powder
(B)
4
egg yolks (used eggs weight 55g each)
20g
caster sugar
70g
milk
70g
cake flour
(C)
4
egg whites
40g
caster sugar
¼
teaspoon white vinegar or lemon juices
Methods:
1.
Heat up the oil in a small pan till warm. Off the heat and add in cocoa powder.
Stir till all combine. Leave aside to cool.
*This
will enhance the cocoa flavour.
2.
Whisk egg yolks and sugar till pale in colour. Add in cocoa mixture and milk.
Whisk till combine.
3.
Add in sifted flour and whisk till combined. Set aside.
4.
In another bowl beat egg whites until foamy. Divide the sugar into 2 equal
portions. Add in 1st portion and beat till no longer foamy. Add in
the 2nd portion of sugar and vinegar. Continue beat until it
approaching stiff peaks (meringue stand straight up with a little curve at the
tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk
mixture).
* Will help in getting nice sponge cake without much shrinkage. Do refer here for more helpful tips.
5.
Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk
batter. Pour the mixture of yolk batter into the remaining whites bowl.
6.
Using a hand whisk mix to combine. Once all whites seems invisible use spatula
to scrap sides of bowl and fold till all evenly mixed.
7.
Pour the batter inside 7-inch removable bottom pan (without lining). Bake in
preheated oven at 130C for 35 minutes. Increase the temperature to 150C and
bake for another 25 minutes till cook. Once baked, turn the cake pan upside down
and cool completely before remove from the pan.
*Adjust
temperature according your oven.
~Whipped
Chocolate Ganache
Ingredients:
1o0g
semi- sweet chocolate
120g
whipping cream
15g
honey
Methods:
1.
Boil together whipping cream and honey till heated. Pour into the chocolate.
Leave for about a minute. Then slightly stir until the chocolate melted.
2.
Refrigerate the ganache for 30 minutes or 1 hour before whipping. Whip the
ganache till soft peaks and is ready to be used.
~Assembly
1.
Cut the cocoa sponge cake into 2 layers. Spread roselle jam evenly on top of
one sponge cake. Cover with another sponge cake.
2.
Apply chocolate ganache on the cake and decorate as you like.
Wow! Look like a shop bought one! Well done Vivian!
ReplyDeleteMmmm.........yummy and delicious. I give you many many LIKES!!
ReplyDelete解决掉烘培的存货也同样是我们的工作,嘻嘻!
ReplyDelete这蛋糕一定很美味。
The cake looks really fluffy & soft, with additional homemade jam plus ganache .... it must be delicious!
ReplyDeleteLovely cake, Vivian! I must try it too.
ReplyDeletea simple cake turned into a sexy dessert... perfect dressing up! :)
ReplyDeleteHi Vivian,
ReplyDeleteCan my chocolate loving boy and me will love to have a few of your soft and fluffy cake? It looks lovely!
Zoe
looks delicious....just mouthwatering!
ReplyDeleteVery soft and beautiful cake. Must try. Thanks Vivian for sharing.
ReplyDeleteGorgeous cake! Must be nice with the roselle jam too.
ReplyDeleteThanks for the recipes,,they are really helpful for me. keep publishing such nice recipes. You can also use the baking
ReplyDeleteThanks for the great article.
ReplyDelete