I was debating in my mind whether to call this cake, 'chocolate chip cake' or 'triple chocolate cake'. 'Chocolate chip' because it is what the actual cake base is and 'triple chocolate' because aside from the chocolate chips, there's the chocolate Swiss meringue buttercream frosting, and the chocolate ganache.
After I had tasted the cake, I chose 'triple chocolate' because truly, it was chocolate overload in one slice! It's a good thing I made this a one-layered cake because if there was an added filling, it would have been too much for me. Don't get me wrong though! I like chocolate. I am just not used to eating ganache or any other heavy type of frosting.
I wish I could show you a cleaner slice to really highlight the tiny bits of chocolate within the chiffon cake. But I kept the cake at room temperature and the buttercream was smudging each time I cut through it. :( You get the general picture though, don't you?
As with the cookies and cream (version 2) cake, the idea for this cake came from a Baskin Robbins ice cream cake, the Double Chocolate Chip cake in particular.
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| Image credit: Baskin Robbins website |
One alternative to make this cake less heavy on the chocolate taste is to use chocolate whipped cream instead of buttercream. I think I will try that next time. Or you can try it for me!
By the way, I made this cake to commemorate my late mother's birthday today! I know she is still guiding me even from the Heavens above and this is my small way of showing her that she will always be remembered and loved. Happy birthday mommy!
For the chiffon:
Ingredients:
{A}
1 1/8 cups cake flour
1 1/2 teaspoons baking powder
3/8 cup sugar
1/2 teaspoon salt
{B}
4 egg yolks
1/4 cup vegetable/canola oil
1/3 cup water or milk
1/2 teaspoon vanilla extract
{C}
4 egg whites
1/4 teaspoon cream of tartar
{D}
3/8 cup sugar
{E)
100 grams dark chocolate chips
Procedure:
1. Preheat oven to 170 degrees Celsius.
2. In a food processor, pulse the chocolate chips until some of them are finely grated and some are turned into small crumbs.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Lastly, fold in the processed chocolate chips.
4. Pour batter into an ungreased 8" round, 3" high pan lined with parchment paper at the bottom.
5. Bake for about 45-50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
6. To release, carefully run a thin knife around sides of pan.
For the chocolate Swiss meringue buttercream:
3/4 cup granulated white sugar
1 cup unsalted butter, very soft
a pinch of salt
113 grams dark chocolate, melted and cooled
2 tablespoons unsweetened cocoa powder
In a small bowl, mix the cocoa powder into the melted chocolate. Set aside.
In a large, clean heatproof bowl, combine the eggwhites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch. Remove the bowl from the saucepan.
Using an electric mixer on high speed, beat the eggwhite mixture until it is fluffy, cooled to room temperature, and holds stiff peaks.
With the mixer on medium-low speed, add the salt and the butter, a tablespoon at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy. Add the chocolate mixture gradually and beat until combined, scraping down the sides of the bowl as needed.
For the dark chocolate ganache:
150g dark chocolate, chopped or chips
1/2 cup whipping or thickened cream
Place chocolate chips in a small bowl.
In a small saucepan, bring whipping cream to a boil. Pour over the chocolate chips and let stand for 1-2 minutes without stirring.
Stir with a whisk until smooth and shiny.
NOTE: You will use this ganache in two stages. First, while it is still in its pourable state and second, when it has thickened enough for piping.
To assemble:
**Make your buttercream first. After you are done with the buttercream, make your ganache. Set aside the ganache (at room temperature only) while you frost your cake with the buttercream.
1. Invert the cake onto a cake board so that the original bottom is now at the top. Frost the entire cake with the chocolate Swiss meringue buttercream.
2. Use a 6" cake pan or a bowl to mark a guide on the cake top.
3. Fill a piping bag fitted with a large open star tip such as Wilton 1M, then pipe a shell border over the marked circle.
4. By this time, your ganache would most likely have cooled to room temperature. Pour some of it in the center of the cake. Either tap the cake gently or push the cake board from side to side to help the ganache flow towards the piped border.
5. Place the remaining ganache in the fridge for a few minutes and let it firm up just enough for its consistency to turn pipeable.
6. Fill a piping bag fitted with a small star tip (#18 or #21) with the ganache then pipe a shell border along the bottom of the cake.
Enjoy!
PS. It's the end of the day now and the cake is all gone. My family really liked it!
