John Whaite's Chocolate chiffon cake with salted caramel butter cream

Name: John Whaite's Chocolate chiffon cake with salted caramel butter cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 125 milliliters sunflower oil, plus extra for greasing; 7 larges eggs, separated; 2 teaspoons vanilla bean paste; 375 grams golden caster sugar; 50 grams cocoa powder; 300 grams plain flour; 1 teaspoon bicarbonate of soda; 250 grams light soft brown sugar; 150 milliliters double cream; 140 grams butter, softened; 1 teaspoons salt; 250 milliliters double cream; 250 grams dark chocolate, finely chopped or grated; 1 serving sea salt crystals, to decorate

Need a lacto ovo vegetarian dessert? John Whaite's Chocolate chiffon cake with salted caramel butter cream could be a tremendous recipe to try. One portion of this dish contains roughly 10g of protein, 45g of fat, and a total of 764 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. 464 people found this recipe to be flavorful and satisfying. If you have chocolate, golden caster sugar, vanilla bean paste, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours. Users who liked this recipe also liked Salted Caramel, Peanut Butter and Chocolate Covered Potato Chip Ice Cream Sundae, No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, and Salted caramel chocolate skillet brownie with caramel ice-cream.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.

Ingredients you will need

Vanilla Paste

Caster Sugar

Cocoa Powder

Egg Yolk

Water

Cooking Oil

Equipment you will use

Cake Form

Whisk

Bowl

Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.

Ingredients you will need

Egg Whites

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets.

Equipment you will use

Cake Form

Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.)

Equipment you will use

Oven

Skewers

Aluminum Foil

Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.

Equipment you will use

Wire Rack

Oven

Make the salted caramel icing while the cake bakes.

Ingredients you will need

Caramel

Icing

Heat the brown sugar, tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.

Ingredients you will need

Brown Sugar

Butter

Cream

Sugar

Salt

Equipment you will use

Sauce Pan

To make the ganache, heat the cream until just boiling.

Ingredients you will need

Cream

Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

Ingredients you will need

Chocolate

Sea Salt

Caramel

Sauce

Equipment

Ingredients

Servings:

125milliliters

sunflower oil, plus extra for greasing 7larges

eggs, separated 2teaspoons

vanilla bean paste 375grams

golden caster sugar 50grams

cocoa powder 300grams

plain flour 1teaspoon

bicarbonate of soda 250grams

light soft brown sugar 150milliliters

double cream 140grams

butter, softened 1teaspoons

salt 250milliliters

double cream 250grams

dark chocolate, finely chopped or grated 1serving

sea salt crystals, to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.