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Tender Dark Chocolate Espresso Chiffon Cake Easy Homemade Recipe with Ganache Frosting

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A light and tender chiffon cake infused with dark chocolate and espresso, topped with a silky smooth ganache frosting. Perfect for cozy nights or special celebrations.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour (sifted)
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs, separated (room temperature)
  • 1/2 cup (120ml) brewed espresso, cooled
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 6 oz (170g) dark chocolate, chopped (70% cacao recommended)
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. Preheat oven to 325°F (160°C). Ensure tube pan is clean and dry; do not grease.
  2. Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
  3. In a separate bowl, whisk egg yolks with 1/2 cup sugar until pale and slightly thickened, about 2-3 minutes.
  4. Stir in cooled espresso, vegetable oil, and vanilla extract into the egg yolk mixture until combined.
  5. Gradually fold dry ingredients into wet mixture using a spatula until just combined.
  6. In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add remaining 1/4 cup sugar while beating until stiff, glossy peaks appear.
  7. Carefully fold the meringue into the batter in three additions using a gentle folding motion.
  8. Pour batter into ungreased tube pan and smooth the top.
  9. Bake for 50-60 minutes or until a skewer inserted in the center comes out clean and cake springs back lightly when touched.
  10. Immediately invert the pan onto a heatproof bottle or funnel and let cool completely upside down.
  11. Once cooled, run a knife around edges to loosen cake and gently remove from pan.
  12. To make ganache, heat cream in a small saucepan over medium heat until just simmering; do not boil.
  13. Remove from heat and pour over chopped dark chocolate. Let sit for 2 minutes, then whisk gently until smooth and glossy.
  14. Stir in butter until melted and incorporated.
  15. Pour ganache over cake, letting it drip down the sides. Chill briefly if a firmer finish is desired.

Notes

Do not grease the tube pan to allow the cake to cling and rise properly. Use room temperature eggs for better volume. Fold egg whites gently to maintain airiness. Heat cream just to simmer for ganache to avoid seizing chocolate. Ganache can be made a day ahead and warmed before use.

Nutrition

Keywords: chiffon cake, dark chocolate cake, espresso cake, ganache frosting, easy chocolate cake, homemade dessert, light chocolate cake

Find it online: https://leilameals.com/tender-dark-chocolate-espresso-chiffon-cake-easy-homemade-recipe-with-ganache-frosting/