John Whaite's Chocolate chiffon cake with salted caramel butter cream

John Whaite's Chocolate chiffon cake with salted caramel butter cream

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(14 ratings)

Prep: 45 mins Cook: 1 hr, 15 mins

More effort

Cuts into 12 slices
Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing

Nutrition and extra info

Nutrition: per slice

  • kcal795
  • fat48g
  • saturates24g
  • carbs82g
  • sugars65g
  • fibre2g
  • protein8g
  • salt0.8g
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Ingredients

  • 125ml sunflower oil, plus extra for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 7 large egg, separated
  • 2 tsp vanilla bean paste

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 375g golden caster sugar
  • 50g cocoa powder
  • 300g plain flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the salted caramel icing

  • 250g light soft brown sugar
  • 150ml double cream
  • 140g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp salt

For the ganache

  • 250ml double cream
  • 250g dark chocolate, finely chopped or grated
  • sea salt crystals, to decorate

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments, questions and tips

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Comments (38)

sars-82's picture

I created an account just so I could comment on this recipe.

Made this today, I halved the recipe, after reading other comments about the size of the cake made by the listed ingredient amounts - and WOW.

What a lovely cake!! I had some slight issues with the ganache, I wound up having to fridge the ganache for nearly an hour to get it thick enough and at the end of it, I wound up spreading over the sides and top instead of piping, but I had to guestimate on my measurements as my digital scales died at that point - so I have no doubt it was my fault rather than the recipe itself.

Fantastic and beautiful! - The caramel filling turned out very firm, the trick with that, is to boil the sugar/cream/salt combo for several minutes. You're basically trying to get it to a nearly soft-ball stage as if you were making hard caramels or fudge. Once it cools down fully, it will harden into a quite firm substance, once whipping the butter, then whipping the butter into the mix, fridge for 10-15 mins and you get a a substance that is much like room temperature butter. That way, it can be piped or spread onto the cake halves and won't get pushed out the sides or be too runny etc.

Lovely recipe, I will absolutely use this one again. If you have problems with the cake taking too long to bake - you probably have a slower oven than the one used for testing this recipe, increase the temp by 10deg C and keep an eye on it.

toffeemccoy's picture
0

Absolute waste of time of a recipe.

Takes nearly two hours to bake, filling is pushed out of the cake due to the weight and the gnash ends up too hard due to waiting for the cake to bake.

Looks an absolute mess. I question whether Good Food test their recipes.

leelee66's picture
5

This is a fantastic recipe! So thrilled with the result. I split the batter between two 10" tins and baked them for around 35 to 40 mins. I baked another two and made a huge layered birthday cake. I used a mixture of dark and milk chocolate for the ganache and piled fresh summer berries on top. I didn't make the salted caramel filling but I simply sandwiched the sponges with vanilla cream and fresh summer fruits - it was so good! The fine texture of the cake is gorgeously spongy and light and yet moist - more substantial than a whisked sponge. I think this will be my go-to celebration cake recipe from now on! Thank you Good Food Magazine!!

aromaticum's picture
5

This was really good, but sooo heavy. One piece is enough, otherwise you have to buy new jeans haha.. But our hole family loved this cake, made it on easter.

tilly1314's picture

This cake is lovely but I did two cakes instead of one to make sure it baked properly. One cake took 50 mins and the other slightly longer. The buttercream wasn't right....grainy which must be that I've not dissolved it properly. It was also too runny so next time I'll do half the sugar and cream. Thanks for a lovely recipe.

jule955's picture

Much easier than I expected. It took longer to cook, as many said below. The cake ended up being HUGE, very very tall. I cut it in halves, but it could have been cut in thirds as there was so much caramel icing. If like me you keep your cakes in the fridge (it took us a week to finish it), I would suggest spreading the ganache evenly on top; I piped mine, and after an hour in the fridge it was rock hard and very hard to cut through.

mother_ship's picture
3.75

Made this in 3 x 23cm tins and it came out brilliantly and resulted in an impressive tall cake. I was a bit over cautious with the salt, I sprinkled on flakes rather than mixing it into the caramel.

jennypugh's picture

Lovely light cake, cooked it for 90 mins as recommended by other posts. One thing though, do NOT put the buttercream in the fridge while you wait for the cake to cool (as I did) as it sets rock hard and cannot be spread! Otherwise turned out perfectly and tasted wonderful.

lisa_hardy33's picture

Takes longer than 1 hr 10 mins to cook BUT its delicious!!!

cakeanyone's picture

I had the same trouble as helenmckenzie1. In the end it was over 1.5hrs to get the middle cooked but then the outside was a bit dry - but it rose brilliantly. As it's so rich I'd say it would feed 24 people rather than just 12. Cake needs to be totally cold before adding the filling - mine was still very slightly warm and it oozed out a bit, so I covered the cake and sides with the ganache (which I'd added milk chocolate to as it was a little bitter). Great filling, which I'll use in a different chocolate cake recipe.

helenmckenzie1's picture

I am currently baking this cake, it's been in the oven for 1hr and 30mins and the skewer still isn't clean. What am I doing wrong? Do I need to turn the oven up? It's risen lovely so far though

queenpavlova's picture

Just made this cake for my sisters birthday and it worked perfectly first time! It rose beautifully and the texture was so fluffy. My ganache did split, but I salvaged it by giving it a good whisk. FANTASTIC RECIPE!

varishka's picture

Baked this cake for my 30th birthday. Brilliant, very tasty and very well received by my friends. The only problem I had is chocolate ganache separating (possibly due to summer heat) and not being firm enough for piping (user error I guess). Next time should remember to keep it in cool place and make a little bit less of it (ganache that is) as it makes cake quite rich.

Rhymed's picture

All hail to salted caramel! This recipe's brilliant. It's never once failed me, especially as a birthday treat! I do decorate it slightly differently - I find that smoothing the top and sprinkling white chocolate shards on top works well, or piping the ganache with a rose nozzle for small roses across the top if you have time/want to impress.

lisa_hardy33's picture

Could you freeze this cake?

Lynn's picture
5

This is an amazing cake which is easy to make and guaranteed to work out perfectly it is rich and full of calories but worth every bit and a great cake for a party as there is loads of it to go around. Two things the salt makes the cake I love the salty sweetness of the filling secondly though I would not use so much butter in the filling I would use half the amount next time then add in more if I felt it needed it. Apart from that it is a wonderful and special cake to put a smile on the face of any lover of a good dessert.

annnaomi's picture
5

Absolutely fantastic- without the salt. I added a decent pinch to the cake mix because it really needs it, but none in the buttercream or sprinkled on top. The cake mix needs added salt, the top does not. I cannot think where this current fad of adding salt to sweets and cakes has come from, but shouldn't we be trying to reduce extra salt, not sprinkling it over cake! Now I've got that off my chest, the cake is very very good and easy.

sashbynoe's picture

The idea of sweet and salty isn't really a current fad, however it is delicous! Also I'd watch out more for shop bought goods, which have all sorts of hidden extras in them, where it's easy to lose track of what your eating.

annnaomi's picture
5

Absolutely fantastic- without the salt. I added a decent pinch to the cake mix because it really needs it, but none in the buttercream or sprinkled on top. The cake mix needs added salt, the top does not. I cannot think where this current fad of adding salt to sweets and cakes has come from, but shouldn't we be trying to reduce extra salt, not sprinkling it over cake! Now I've got that off my chest, the cake is very very good and easy.

annnaomi's picture
5

Absolutely fantastic- without the salt. I added a decent pinch to the cake mix because it really needs it, but none in the buttercream or sprinkled on top. The cake mix needs added salt, the top does not. I cannot think where this current fad of adding salt to sweets and cakes has come from, but shouldn't we be trying to reduce extra salt, not sprinkling it over cake! Now I've got that off my chest, the cake is very very good and easy.

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Questions (6)

anglo1's picture

Hi there, I have been looking at chiffon cake recipes and saw this one which really appeals to me. My question is about the height of this cake. Chiffon cakes should be really tall, way taller than this looks in the photo. My friend made a chiffon cake that was 5-6 inches tall - the one in the photo here looks like it struggles to make 2 inches! Also in the comments, someone said it dipped in the middle, but don't chiffon cake pans have a hole in the centre? Basically my question is: is this really an authentic chiffon cake or just an ordinary chocolate cake? Thanks

goodfoodteam's picture

Hi, thanks for getting in touch. A chiffon cake is one which is made with oil instead of butter and a higher proportion of eggs than a standard sponge cake. This makes the cake lighter and less likely to dry out. Some chiffon cakes are made in a round cake tin, some in a bundt tin, depends on the recipe. If the cake dips this could be because the oven door was opened before the cake had finised cooking completly.

681601's picture

Where I live double cream is not available. What substitute can I use? Any information provided would be much appreciated! Thanks!

goodfoodteam's picture

Hi there, 

You can use crème fraîche as a substitute to double cream. 

Best wishes. 

Melissa266's picture

I made this cake. When i made salted caramel icing it tasted delicious however when it cooled you can taste like kind of sugar didn't dissolve. I find that strange as when it was warm i didn't feel sugar at all. Please let me know why??Thanks

goodfoodteam's picture

Hi Melissa, 
You may have not fully dissolved the sugar, you need to bubble until all of it has been dissolved and no crystals remain. 
We hope it works better next time. 

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