Step-by-Step Guide to Prepare Super Quick Homemade Chocolate chiffon cake with coffee chocolate ganache #mycookbook
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We hope you got benefit from reading it, now let's go back to chocolate chiffon cake with coffee chocolate ganache #mycookbook recipe. To cook chocolate chiffon cake with coffee chocolate ganache #mycookbook you only need 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Chocolate chiffon cake with coffee chocolate ganache #mycookbook:
- Provide 30 gr of Unsweetened Cacao Powder.
- Prepare 6 of eggs (separated).
- Use 180 gr of plain flour.
- Get 20 gr of cornstarch.
- Prepare 80 gr of brown sugar.
- Get 1 tbsp of baking powder.
- You need 1/4 tsp of baking soda.
- Use Pinch of salt.
- You need 120 ml of canola oil.
- Use 180 ml of full cream milk.
- You need 1/2 tsp of cream of tartar.
- You need of For coffee chocolate ganache.
- You need 75 gr of dark chocolate.
- Provide 25 gr of milk chocolate.
- You need 75 ml of full cream milk.
- You need 1 1/2 tbsp of coffee powder (I use nescafe gold).
- Prepare 1 tbsp of brown sugar.
Steps to make Chocolate chiffon cake with coffee chocolate ganache #mycookbook:
- For make chiffon cake : Preheat your oven on 180.
- Separate the Egg Whites and Yolks in two separate bowls.
- Sift the Flour, Cornstarch, Cacao Powder, 2/3 of the Brown Sugar, Baking Powder, Baking Soda and Salt..
- Whisk the Egg Yolks with the Canola Oil and Milk. Add them to the dry ingredients and mix well until fully incorporated..
- Add the Cream of Tartare to the Egg Whites and beat into medium peaks.Slowly add the rest of the Brown Sugar and beat into stiff peaks..
- Gently fold the Meringue into the cake batter in three times. Do not overwork the batter as soon as all the meringue as been integrated, stop folding..
- Pour the batter in an non-greased tube pan. Tap the pan on your bench to remove big air pockets. Bake for 25 to 30 minutes or until toothpick comes out clean..
- Take the cake out of the oven and directly flip the pan upside down. This will allow for the cake to keep it's shape when it sets. Let the cake cool down completely before turning it around again. Run a sharp knife around the edges of the cake and invert it one last time to release the cake..
- For coffee chocolate ganache : Warm up your milk and dissolve the Instant Coffee and Brown Sugar in. Pour the hot milk on the Dark Chocolate and gently stir until fully melted. Drizzle over the Chocolate Chiffon Cake..
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