|a very light and tender cake|
The cake was a chiffon cake, so it's leavened by beating the egg whites into a meringue and folding that into the batter. The recipe called for what seemed like a lot of sugar, so I was a little worried that the cake would be too sweet, like some chiffon cakes are, but the cocoa powder cut the sweetness and it was just right.
The cake's texture was extremely light (almost fluffy) and very tender. It was also very moist (some chiffon cakes can be dry, in my opinion); going on day 3, it's still very fresh and moist. My only complaint was that the ganache was very firm when it cooled so it was less like frosting and more like...almost like a chocolate truffle topping. The ganache melted in your mouth, so still delicious, but I would have liked a softer ganache as frosting.
The ganache is made first and set aside to firm up for a few hours. Next time I might add a touch more kahlua because the flavor got lost in the finished ganache.
|the ganache called for kahlua...yum!|
|so easy, but I forgot to add the kahlua when it was in the food processor...|
no problem, I'll just stir it in
Now on to the cake!
|mise en place for the cake|
The cocoa powder is melted with boiling water and the cooled slightly. Then the oil, egg yolks, and vanilla are added.
|combining the wet ingredients|
|mixing the wet and dry ingredients|
Then the wet ingredients are added to the dry ingredients and mixed well. I only have one bowl for my stand mixer and didn't want to take the chance of my meringue being deflated by any traces of oil, so I just mixed these ingredients by hand. Whisk whisk whisk!
|after whisking for several minutes my batter is smooth and shiny|
Now it's time for the meringue. This was actually quite fun and easy to make and was very pretty when done. The egg whites and cream of tartar are whisked until soft peaks form. Then some sugar is added and the mixture is whisked again until stiff peaks form. The final meringue was smooth and glossy.
|soft peaks...still very foamy and bubbly|
|now whipped into stiff peaks...a gorgeous meringue!|
When you reach the stiff peak stage, you're ready to incorporate the egg whites into the chocolate batter. Gently fold in the egg whites otherwise your beautiful meringue will deflate.
|looks like a snowy mountaintop...so cute!|
|carefully folding the meringue into the chocolate batter|
|don't completely incorporate the meringue (until the final addition)|
or the egg whites will deflate and the cake will be flat
I had to improvise with my pan set-up because I didn't have the required cake strips (which go around the pan and help it bake evenly)...so I just wrapped a few layers of aluminum foil around the side of my cake and it came out just fine.
Before baking a flower nail (used for making sugar flowers) is inserted into the batter which helps the batter rise evenly.
|voila, my handy-dandy flower nail|
|my finished cake! It even has cracks on the top, |
just like Rose said it would.
The cake is cooled upside down on this ingenious cooling rack set-up. Cooling it upside down helps to avoid the dip in the center of the cake often seen in a chiffon cake.
|the cooling rack is elevated on the edges of some glasses|
|and here is my upside down cake, cooling|
|when the cake is completely cooled, the pan is removed and the|
parchment strip is carefully peeled away
|now it's time to frost!|
My crisscross ganache decoration was a bit messy, but tasted delicious!
|I'll just pretend I was going for an avant-garde look|
|the finished cake is lovely|
|time for a bite...yum!|
Bye for now...