Chocolate chiffon cake, mocha frosting & dark chocolate ganache
A super moist cake, with a creamy mocha frosting topped with a luscious dark chocolate ganache is any cake lovers dream come true.
Keywords
- healthy
- food
- souful
- drink
- dinner
- lunch
- breakfast
- smoothies
- ireland
- foodblogger
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Cooking tools:
- Egg separator
- Mixing bowl
- Plastic wrap
- Oven
- Cake pan
- Parchment paper
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Kitchen scale
- Whisk
- Hand mixer
- Spatula
- Saucepan
- Cooling rack
- Offset spatula
- Bench scraper
- Pastry brush
- Kitchen timer
- Instant-read thermometer
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Sifter
- Serving platter
Ingredients
- 6 large eggs plus one additional egg white
- 200 grams plain flour
- 25 grams organic cocoa powder (unsweetened)
- 200 grams granulated white sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 120 ml flavorless oil (vegetable, corn, canola, or safflower oil)
- 180 ml freshly brewed coffee or water, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cream of tartar (optional)
- 1/2 teaspoon vanilla extract
- 50 grams white sugar
- 2 tablespoons (15 grams) cocoa powder
- 1 teaspoon instant coffee powder
- 1 cup (240 ml) cold double cream
- 227 grams dark cooking chocolate cut into small pieces
- 180 ml double cream
- 2 tablespoons (28 grams) unsalted butter
- 200 grams of any berry jam, I have the Blackberry and apple jam - this one
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