CHOCHOLATE CHIFFIN CAKE

Chocolate Chiffon Cake

Ingredients:

eggs 6 large + 1 egg white
cake flour/ all-purpose flour 2 cups
unsweetened cocoa powder 1/4 cup
granulated white sugar, 1 1/2 cups (300g)
baking powder2 teaspoons
baking soda 1/4 teaspoon
salt 1/2 teaspoon
vegetable oil 1/2 cup
freshly brewed coffee or water, at room temperature 3/4 cup
vanilla extract 1 1/2 teaspoons
1/2 teaspoon cream of tartar (optional)
Chocolate Glaze:
semisweet chocolate, chopped180 grams
butter 4 tablespoons
light corn syrup (liquid glucose) 2 tablespoons

Mocha Filling:

vanilla extract 1/2 teaspoon
white sugar 1/4 cup
unsweetened cocoa powder2 tablespoons
instant coffee powder1 teaspoon
cold heavy whipping cream 1 cup

Method:

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, let cool slightly.
Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients beat just until stiff peaks form.
Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F. Grease two 10 inches pan.
In a large bowl sift the flour with the cocoa powder, ¾ cup granulated white sugar, baking powder, baking soda, and salt.
In a separate bowl whisk together the egg yolks, oil, coffee, and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth.
In a separate bowl, beat the egg whites with cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. gently fold the egg whites into the batter just until blended do not over mix.
Pour the batter into the greased pan. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the Let the cake cool completely (about 1 1/2 hours.
Assembly: Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Cover the cake with filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake. Refrigerate the cake overnight before serving.