MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Chiffon Cake w/Salted Caramel Butter Cream
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 12 servings

125 ml Sunflower oil; extra for
- greasing
7 lg Eggs; separated
2 ts Vanilla bean paste
375 g Golden caster sugar
50 g Cocoa powder
300 g Plain flour
1 ts Bicarbonate of soda

MMMMM--------------------SALTED CARAMEL ICING-------------------------
250 g Light soft brown sugar
150 ml Double cream
140 g Butter; softened
1/2 ts Salt

MMMMM--------------------------GANACHE-------------------------------
250 ml Double cream
250 g Dark chocolate; fine chopped
- or grated
Sea salt crystals; to
- decorate

Set oven @ 160ºC/320ºf (140ºC/285ºf 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 200ml water until well
combined. Sift in the cocoa powder and whisk until
smooth.

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.

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

MAKE THE SALTED CARAMEL ICING WHILE THE CAKE BAKES. Heat
the brown sugar, 1/2 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.

TO MAKE THE GANACHE: Heat the cream until just boiling.
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.

Cuts into 12 slices

By: John Whaite

RECIPE FROM: https://www.bbcgoodfood.com

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