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Home » News » Ian Cumming’s Recipe: Chocolate & Salted Caramel Chiffon Cake

Ian Cumming’s Recipe: Chocolate & Salted Caramel Chiffon Cake

Here you go…!

Step One – The Cake

Equipment

3 x 9 inch tins 2 x Mixing Bowls Sieve 2 x Whisks

Ingredients

100g dark chocolate
100g sour cream
6 large eggs
120ml veg oil
1tsp vanilla extract
275g golden caster sugar
1tsp instant coffee granules
good pinch of salt
160ml water
(Chocolate essence – optional)
40g cocoa powder
250g self raising flour

  1. Line & grease the springform tins. Preheat oven to 160C.
  2. Put sour cream and dark chocolate in a small bowl and warm in microwave in 20 second bursts until melted.
  1. Separate the eggs placing the yolks in one medium sized mixing bowl and the egg whites in another medium sized mixing bowl.
  1. Add the vegetable oil, vanilla extract, sugar to the egg yolks. Crush the coffee granules through a sieve into the mix. Add the salt, chocolate / cream mixture, chocolate essence and then 160ml water. Whisk it all together.
  1. Sieve in the cocoa powder and self raising flour into the mix and briefly whisk together.
  1. Using a clean whisk, whip up the egg whites until they form hard peaks.
  1. Tip the egg whites into the other bowl and gently fold together until no blobs of egg white show.
  1. Split the mixture between the cake tins and bake for 20 to 25 minutes or until a skewer comes out clean.
Step Two – Salted Caramel Icing

Equipment

Pan Spoon

Ingredients

225g golden caster sugar
200g unsalted butter, chopped into chunks
50ml double cream
approx 1/2 – 1tsp salt to taste
  1. Put the sugar in a small pan. Dribble a couple of tablespoons of water around the pan and then place it on a medium heat. Gently stir the sugar until it all becomes wet then remove the spoon and don’t put it back in – you want to swirl the pan from now on rather than stir it. 
  1. Keep on heating it for a few minutes until eventually it will go a nutty brown colour and will just start to smoke (don’t worry!) Immediately turn it off the heat and drop in the chunks of butter. Be very careful as the sugar is incredibly hot! It will bubble quite furiously to start with but stir it in until it has all melted. 
  1. Once it has melted, pour in the double cream until it has all mixed in. 
  1. Finally add the salt to taste – once again please be careful as the caramel will still be very hot!
  1. Leave the caramel to completely cool. Since we’ll be in a rush on stage we’ll need a basin of iced water.
Step Three – Chocolate Ganache

Equipment

Bowl Spoon

Ingredients

120g dark chocolate – about 70% cocoa
120g double cream
60g butter
caster sugar – optional 1 or 2 tsp if you don’t like your chocolate too dark
  1. Put the cream and butter in a small pan and gently warm until you can just start to see it simmering. Turn off heat.
  1. Meanwhile chop the chocolate into small piece and then add to the hot cream one minute after turning off the heat. Wait a couple of minutes and then stir it. Make sure you have no lumps in there. Set aside to cool. Will also need a bowl of iced water for this or we have one prepped already.

Step Four – Construction

Equipment

Whisk Piping Bags

  1. Once the chocolate mixture has started to cool and is fairly stiff put in a piping bag.
  2. Once the caramel is cool whisk it for a minute or two – it will become pale and fluffy. Put in a piping bag and then pipe alternate blobs around the edge of the first layer of sponge with blobs of chocolate ganache. Then spread the rest of the icing over the centre of the sponge.
  3. Place layer of sponge on top and repeat the decorations in step 2. Place 3rd layer of sponge on top.
  4. Cover top layer in chocolate ganache and salted caramel in any pattern you like.

 

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