Best 4 John Whaites Chocolate Chiffon Cake With Salted Caramel Butter Cream Recipes

JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM

Steps:

• Heat oven to 160C/140C 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, ½ 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.

CARAMEL CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to prepared pans. Bake until tops spring back when lightly touched, about 25 to 30 minutes. Run a knife around edges of pans. Invert cakes onto a wire rack; remove parchment. Let cool completely, upside-down.
• Using a serrated knife, split each cake horizontally into three equal layers. Place a cake layer on a cake stand or turn table. Spread 3/4 cup buttercream evenly over it, then sprinkle with 1/4 cup malted milk balls. Repeat with remaining 5 cake layers. Spread remaining buttercream over top and sides of cake. Decorate with more malted milk balls, caramel dots, and chocolate curls, if desired.

SALTED CARAMEL BUTTERCREAM

Steps:

• Combine 2 1/2 cups sugar and 3/4 cup water in a medium saucepan. Bring to a boil over high, stirring just until sugar dissolves. Cook, swirling the pot occasionally (not stirring), until dark amber, about 10 minutes. Remove from heat; slowly stir in cream until caramel is smooth (mixture will splatter). Set aside to cool.
• Whisk together egg whites, kosher salt, and remaining 1 cup sugar in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is smooth and warm to the touch. Transfer bowl to mixer fitted with the whisk attachment; beat on medium-high speed until mixture is fluffy and cool, and stiff peaks form, about 10 minutes. Add butter 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in 1 1/2 cups caramel with mixer on medium speed, and whisk until incorporated. Increase to high speed (the mixture will look curdled), and continue to whisk until smooth, about 3 minutes. Switch to the paddle attachment and beat on low speed for 2 minutes to remove air bubbles. Frost cake or cupcakes. Drizzle remaining caramel over the top, then swirl with a skewer or toothpick. Sprinkle with flaky salt, if desired.

CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL CREAM

Steps:

• In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200 ml water until well combined. Sift in the cocoa powder and whisk until smooth. Sift in the flour, bicarb and 1 tsp salt. Mix and combine.
• 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 the 25 cm round deep cake tin, greased and lined with parchment paper. Bang it on the work surface twice to expel any large air pockets.
• Bake for 70 minutes at 160°C or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hour if the cake starts to get too dark.).
• Remove from the oven, cool in the tin for 10 minutes, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
• Meanwhile, make the salted caramel: heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes, 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 minutes until the chocolate has melted and the mixture has a smooth sauce consistency. Leave to cool at room temperature until it is thick enough to coat the cake.
• To finish the cake, slice in half and fill with the salted caramel buttercream. Evenly coat the cake with the ganache. Sprinkle with sea salt crystals just before serving.
• Will keep for up to 2 days in a cool place.