Chocolate Chiffon Heart Cake
|Chocolate Chiffon Heart Cake|
For Valentine's Day, I baked a Chocolate Chiffon Heart Cake for Allen. I got the recipe from Joy of Baking (http://www.joyofbaking.com/ChocolateHeartCake.html), my go to recipe site and one I trust. The link also features a very informative video I suggest you watch before you make this cake. The cake is moist but not dense and it tastes sublime. If you love chocolate this cake is for you. The filling is a velvety Chocolate Whipped Cream and covered with a layer of rich and decadent Chocolate Ganache. The cake tastes even better the next day as the flavors have developed.
Chocolate Chiffon Cake Ingredients
3 Extra Large Eggs (Yolks, room temperature)
4 Egg Whites (3 from above + 1 more, room temperature)
1 cup Granulated Sugar (separated, 2/3 and 1/3 cup)
2/3 cup All Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1 ¼ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Kosher Salt
½ cup Vegetable Oil (or Safflower, Canola, Corn Oil)
1/3 cup Coffee (room temperature)
1 ½ teaspoon Pure Vanilla Extract
¼ teaspoon Cream of Tartar
|Lovely slice of Chocolate Chiffon Heart Cake|
Place rack in the center of oven.
Heat oven to 350 degrees.
Butter and Flour, or spray cake pans. I use Wilton Bake Easy Spray and 2 9-inch Wilton Heart Shape pans.
Separate the Eggs, adding Egg Whites in one bowl and the Yolks in another bowl. Cover with plastic wrap and bring to room temperature, about 30 minutes.
In a medium size bowl add the Flour, Baking Powder, and Salt, sift in Cocoa Powder, and combine with a whisk. Put aside.
Using a 2-cup measuring cup such as Pyrex, whisk together the Vegetable Oil, Coffee and Vanilla Extract.
With a hand mixer on medium speed, beat the Egg Yolks with 2/3 cup of Sugar until combined. Turn the mixer to low speed and slowly add the Oil mixture and beat until combined. Slowly add the Flour mixture and beat until combined.
With an electric mixer, beat the Egg Whites and Cream of Tartar until soft peaks form. Slowly add remaining 1/3 cup of Sugar and continue to beat until soft peaks form. Using a rubber spatula, gently fold the Egg Whites into the cake batter (in three stages) until combined.
Pour cake batter evenly in pans and use offset spatula to remove any bubbles. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the middle comes out clean. Oven temperatures vary so keep an eye on it after the 30 minute mark. My cake baked perfectly in 31 minutes.
Cool on wire racks for 10 minutes. Run a small spatula around the edges of the pan and invert onto wire racks to cool completely. Note: Joy of Baking says if cake starts to deflate invert right side up. My cakes did not do this.
|Yummy Chocolate Chiffon Heart Cake|
Chocolate Whipped Cream Ingredients
½ cup Heavy Whipping Cream, cold
¼ teaspoon Pure Vanilla Extract
2 tablespoons Granulated Sugar
1 tablespoon Unsweetened Cocoa Powder
In the bowl of your electric mixer, combine Heavy Whipping Cream, Sugar, Vanilla Extract and Cocoa Powder. Beat mixture until stiff peaks form.
Once cakes are cooled, place one layer top side down onto cake platter or flat surface. Using an offset spatula spread Chocolate Whipped Cream evenly leaving ½ inch around the sides of the cake. Place other layer top side up and lightly press down. Cover with plastic wrap and place in fridge for 2 hours or overnight.
Chocolate Ganache Ingredients
8 ounces Semisweet (or Bittersweet) Chocolate, finely chopped.
¾ cup Heavy Whipping Cream, room temperature
2 tablespoons Unsalted Butter, diced
Place chopped Chocolate in a medium sized heat proof bowl.
Using a small saucepan over medium heat, add Cream and diced Butter. Bring just to a boil. Turn off immediately and pour hot mixture over chopped Chocolate so it melts. Use a spatula after a few minutes and gently stir until incorporated and smooth. Cool for 10 minutes.
Remove cake from fridge and place on wire rack with a baking sheet under it to catch any remaining Ganache. Pour Ganache over the cake and use an offset spatula to even it out and cover any spots. Use Ganache that falls on baking sheet if needed to cover cake. Make sure you have an even layer of Ganache.
Move cake a little so it does not stick and then let cake set for about 10 minutes. Gently transfer to your cake platter. I added sprinkles and fresh Raspberries. Cover and place in fridge for 2 hours or overnight. Take out cake and let it come to room temperature before serving.