Chocolate chiffon cake

8-12 servings Prep: 20 mins, Cooking: 55 mins
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Treat yourself to some chocolate cake. You're worth it.

By Food24 August 01 2013
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Ingredients (12)

6 eggs — white
1.5 ml Cream of tartar
7.5 ml Baking powder
180 ml oil
180 ml water — boiled
15 ml vanilla — essence
180 g flour — cake
300 g castor sugar
45 ml cocoa powder
15 ml Baking powder
salt — just a pinch
6 eggs — just the yolks
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Method:

Preheat oven to 190ºC.

Beat egg whites until foamy then add cream of tartar and baking powder and beat until stiff peaks form.

In the mean time sift together dry ingredients and add egg yolks.

Gently add wet ingredients in jug and mix well.

Take a spoonful of egg white and add to the chocolate batter.

Gently fold in before adding the rest of the whites.

Pour into greased large (deep) cake tin or divide between two smaller tins.

Bake for 55 minutes covering with foil (matte side facing up) about halfway through the cooking time.

Allow to cool before removing from the tin.

Serve dusted with icing sugar or cocoa or cover in ganache.

Dark Chocolate Ganache:

Heat cream in the microwave until just below boiling point.

Add chocolate to the cream and allow to stand for 2 minutes.

Stir well until all the chocolate has melted.

Allow to set for about 1 hour in the fridge before spreading over the cake.

Allow to set before serving (if you can avoid temptation for  that long)

Recipe reprinted with permission of RumTumTigger. To see more recipes, click here.



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