I’ve been sick since past Sunday so decided to make something simple for hubby’s birthday this year. Just a chiffon cake lightly frosted with whipped cream and topped with chocolate drips. That’s it. Nothing fancy. I also took a video and sped it up so it was less boring to watch. If more filling is preferred, simply turn it into a layered cake by slicing the cake into three layers and add more filling or even fresh fruit slices in between. Read about my post, Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream for more decorating tips.
This espresso chiffon cake is another variation of my Basic Chiffon Cake. More sugar is added due to the bitterness of the espresso. To prevent the cake from expanding too much, I’ve reduced the liquid amount slightly and the meringue was beaten less stiff. For more coffee flavored chiffon cake recipes please visit my other blog posts, Espresso & Kahlua Chiffon Cake, Kahlua Chiffon Cake and Baileys Espresso Chiffon Cake.
Espresso Chiffon Drip Cake with Whipped Cream
makes a 6″ cake
For the Espresso Chiffon Cake (for 17 cm chiffon cake pan)
80 g cake and pastry flour
2 tsp instant espresso powder
A pinch of salt
4 large egg yolks
40 g grapeseed oil
50 g milk
4 large egg whites
1/4 tsp cream of tartar
70 g granulated sugar (I use organic sugar)
Notes: The eggs I use are about 50 – 55 g each without shells.
For the Whipped Cream Frosting and Garnishes
100 g non-dairy cream topping (I use Nutriwhip)
Fresh strawberries, halved, as needed
For the Chocolate Ganache
50 g dark chocolate
50 g whipping cream
15 g light corn syrup
To Make the Cake 蛋糕
Preheat oven to 325ºF/160ºC.
In a large mixing bowl, whisk together the flour, espresso powder and salt. Make a well in the center then pour in egg yolks, oil and milk. Whisk gently until incorporated. Set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.
Pour into an ungreased tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Bake for 35 to 40 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack or over a bottle to cool completely.
Unmold cake and level the top. Cover and chill thoroughly before use.
To Make the Frosting 霜飾
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes beforehand. With an electric mixer, beat non-dairy cream topping in the well-chilled mixing bowl until it holds firm peaks. Keep refrigerated until use.
To Make the Ganache 朱古力醬
In a saucepan, heat whipping cream on low until it begins to bubble. Remove from heat then pour over the chocolate. Let stand for 2 minutes then gently stir until chocolate is completely melted. Stir in light corn syrup until smooth and glossy.
To Assemble 組合
Place the inverted cake on the cake board and frost with whipped cream frosting. Chill in the fridge for at least 20 minutes.
To add drips, spoon the slightly warm chocolate ganache around the edges of the cake, allowing it to run down the sides. Fill the top with more ganache and smooth with an offset spatula. Garnish with ganache dipped strawberries. Keep refrigerated until ready to serve.
Here’s how I made the cake in a pinch.
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