Light & Fluffy Cocoa Chiffon Cake with Smooth Chocolate Ganache

Описание: 🍫 “Light & Fluffy Cocoa Chiffon Cake with Smooth Chocolate Ganache”

(Not too sweet, just perfectly balanced!)


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Ingredients

For the Cake Batter:

4 egg yolks

¼ cup water

¼ cup oil

4–5 tbsp sugar

1 cup sifted cake flour

1 tsp baking powder

1 tsp salt

2 tbsp cocoa powder


For the Meringue:

4 egg whites

¼ cup sugar


For the Chocolate Ganache:

200 g dark chocolate

250 ml all-purpose cream



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Procedure

1. Prepare the batter

1. In a mixing bowl, whisk together egg yolks and sugar until pale and slightly thick.


2. Add oil and water, then whisk until smooth.


3. Sift in cake flour, baking powder, salt, and cocoa powder.


4. Gently mix until the batter is smooth and lump-free. Set aside.



2. Make the meringue

1. In a clean, dry bowl, beat egg whites until frothy.


2. Gradually add ¼ cup sugar, beating continuously until stiff peaks form (glossy and holds its shape).



3. Combine

1. Gently fold the meringue into the yolk mixture in three additions using a spatula.


2. Mix just until combined — do not overmix to keep the batter airy.



4. Bake

1. Pour the batter into an ungreased chiffon or tube pan.


2. Tap lightly to remove large air bubbles.


3. Bake in a preheated oven at 170°C (340°F) for 40–45 minutes, or until a toothpick inserted comes out clean.


4. Immediately invert the pan and let it cool completely before removing from the mold.



5. Make the Chocolate Ganache

1. In a microwave-safe bowl, combine dark chocolate and all-purpose cream.


2. Microwave in 30-second intervals, stirring each time, until smooth and glossy.


3. Let cool slightly to thicken.



6. Assemble

1. Once the cake is cooled, pour the ganache over the top and spread evenly.


2. Optional: Garnish with chocolate shavings or fresh berries for an elegant finish.

TO GOD BE THE GLORY 🙏🙏🙏

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