Check out our latest magazine... Read Online

Recipe: Chocolate Chiffon Cake

Wednesday, 19 February 2025 14:48

By Adele Trathan

This unbelievably moist and decadent cake can only be described as ‘a showstopper’. Why not treat your loved ones to some satisfying indulgence?

INGREDIENTS

125ml (41⁄2fl oz) sunflower oil, plus extra for greasing

7 large eggs, separated

2 tsp vanilla bean paste

375g (13oz) golden caster sugar

50g (2oz) cocoa powder

300g (101⁄2oz) plain flour

200ml (7fl oz) water

1 tsp bicarbonate of soda

1 tsp salt

 

For the salted caramel icing

250g (9oz) light soft brown sugar

150ml (5fl oz)double cream

140g (5oz) butter, softened

1⁄2 tsp salt

 

For the ganache

250ml (9fl oz) double cream

250g (9oz) dark chocolate, finely chopped or grated

Sea salt crystals (optional)

 

METHOD

1. Heat oven to 160°C/140°C fan/Gas 3. 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 water until well combined. Sift in the cocoa powder and whisk until smooth.

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

3. Gently pour the mixture into the cake tin, then gently bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins until the cake springs back when gently prodded and an inserted skewer comes out clean (if the cake starts to brown too much after 1 hr – cover with foil).

4. While the cake bakes make the salted caramel icing. Heat the brown sugar, salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool. Beat the butter until smooth, then pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.

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

6. To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chopped/grated chocolate. Leave to stand for a few mins until the chocolate has melted and you can mix to a smooth sauce consistency.

7. To finish, slice the cake in half and fill with the salted caramel buttercream. Spoon the chocolate ganache over the top and decorate with the sea salt crystals if desired.

Share

More from Food and Drink

  • Recipe: Ricotta Pancakes with Honeycomb Butter

    These airy ricotta pancakes slathered in honeycomb butter are an exciting new twist and a fabulous alternative to celebrate Pancake Day on Tuesday 4 March

  • Recipe: Chicken Ramen Noodle Soup

    This comforting chicken ramen soup is like a hug-in-a-bowl, with immune boosting properties, its perfect to help fight off colds and flu this winter

  • Recipe: Cranachan

    Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch

  • Recipe: Cocktail or Mocktail

    ‘Tis the season to be Jolly! So why not indulge in a cocktail for some festive frivolity? Here is a cocktail and mocktail recipe so everybody can enjoy a special treat this Christmas

  • Party Pieces

    Entertaining can be stressful but there are plenty of ways to make it easy on yourself with some prior preparation as Adele Trathan explains

  • Recipe: Chocolate, Banana & Pecan Cookies

    These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests.

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Recipe: Local Lemon and Thyme Sea Bass

    This delicious recipe, courtesy of JBs Cowes, makes the perfect summer dish served with new potatoes.

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

Get Social

© Beacon Magazine Isle of Wight and Aiir 2025 | 8-10 Dodnor Park, Newport, Isle of Wight, PO30 5XE