Chocoholics Deep Dark Dream Chiffon Cake

Chocoholic's Deep Dark Dream Chiffon Cake

Chocoholic's Deep Dark Dream Chiffon Cake

45 minutes

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Details
  • Serving Size:   16
  • Weight Watchers:   17 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup butter
  • 2 tablespoons butter
  • 3 1/2 ounces 80%% dark Belgium chocolate (cut into small pieces)
  • 1/4 cup dark cocoa
  • 1/4 cup or more 35%% cream
  • 1/2 cup 35%% cream
  • 1/4 teaspoon cream of tartar
  • 3/4 dark Dutch cocoa
  • 6 egg whites
  • 5 egg yolks beaten
  • 2 cups icing sugar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • cup sugar
  • 1/2 teaspoon vanilla
  • cup vegetable oil
  • 2/3 cup boiling water
Instructions

Cake:In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.Make a well in the dry ingredients.

Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.

Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.

Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.Filling:With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream.

Mix and add more cream to obtain the desired texture.Topping:In a double boiler or microwave bring the cream to just below the boiling point.

Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.Assembly:With a long knife, slice the cakes in the center to obtain 4 layers in all.

Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.

Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.

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