Chocolate Chiffon Cake With Coffee Chocolate Ganache #Mycookbook

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Chocolate chiffon cake with coffee chocolate ganache #mycookbook. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook Chocolate chiffon cake with coffee chocolate ganache #mycookbook using 17 ingredients and 9 steps. Here is how you can achieve it.

Nice to have this chiffon cake with family during tea time 😊

Ingredients and spices that need to be Get to make Chocolate chiffon cake with coffee chocolate ganache #mycookbook:

1. 30 gr Unsweetened Cacao Powder
2. 6 eggs (separated)
3. 180 gr plain flour
4. 20 gr cornstarch
5. 80 gr brown sugar
6. 1 tbsp baking powder
7. 1/4 tsp baking soda
8. Pinch salt
9. 120 ml canola oil
10. 180 ml full cream milk
11. 1/2 tsp cream of tartar
12. For coffee chocolate ganache
13. 75 gr dark chocolate
14. 25 gr milk chocolate
15. 75 ml full cream milk
16. 1 1/2 tbsp coffee powder (I use nescafe gold)
17. 1 tbsp brown sugar

Instructions to make to make Chocolate chiffon cake with coffee chocolate ganache #mycookbook

1. For make chiffon cake : Preheat your oven on 180
2. Separate the Egg Whites and Yolks in two separate bowls
3. Sift the Flour, Cornstarch, Cacao Powder, 2/3 of the Brown Sugar, Baking Powder, Baking Soda and Salt.
4. Whisk the Egg Yolks with the Canola Oil and Milk. Add them to the dry ingredients and mix well until fully incorporated.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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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