C is for Chocolate Chiffon Cake

So for the work bake off raising money for Children in Need I decided to bake a chocolate cake, but I wanted to try a new recipe so I used the Chocolate Chiffon Cake recipe from my subscription for Disney Cakes and Sweets.

For those of you that don’t have the subscription, here is how I made the Chiffon Cake.

175g Plain Flour, seived
50g Cocoa Powder, seived
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
2 tblsp Black Treacle
2 eggs, beaten
75g Caster Sugar
150ml Milk (I used skimmed milk)
150ml Sunflower Oil
175g Milk cooking chocolate, chopped and melted
250ml Double Cream (175g whipped, 75g melted with chocolate)
25g Butter, softened
Decorations for the top as required

1. Preheat the oven to 160°C and grease 2 18cm sandwich tins

  1. Sift the flour, cocoa powder, baking powder and bicarb into a bowl. Once mixed, add the treacle, eggs, sugar, milk and oil and whisk until smooth.
  2. Divide the mixture between your tins and bake in the oven for 15-20 minutes, I found mine if I poked them with a skewer to test them, the stick was clean, but was moist…I have no other way to describe it, but it won’t be like when you normally bake a cake as this cake is designed to be chocolatey and gooey!
  3. Leave it in the tins to cool for 10 minutes and then turn onto wire racks to cool completely (you can tell I did this based on the picture!!
  4. Use the 175g of whipped double cream and sandwich the two cakes together to look like above.
  5. Melt the chocolate and remaining cream in a heatproof bowl, over a saucepan of boiling water. Make sure you stir regularly to avoid the chocolate burning. When melted take off the heat and add the butter and stir until smooth.
  6. Pour/Gracefully ice the top of the cake with chocolate…I found this very messy but my best advice is to just keep pouring chocolate at the highest point of the cake and it will run down the sponge and fill the top. You need to keep pouring until the cake is covered, don’t leave it to set as otherwise you’ll end up with layers of melted chocolate and it won’t look smooth!!
  7. I let the chocolate dry partially and then added my decorations otherwise they will just melt with the rest of the warm chocolate!!

The cake is designed to be richer, but lighter than your usual cake and I love it! The cream doesn’t keep for long so even though this serves 12 so you could use this excuse to have double slices!!

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