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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

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 info

Nutrition per slice

kcalories
795
protein
8g
carbs
82g
fat
48g
saturates
24g
fibre
2g
sugar
65g
salt
0.8g

Ingredients

  • 125ml sunflower oil, plus extra for greasing
  • 7 large eggs, separated
  • 2 tsp vanilla bean paste
  • 375g golden caster sugar
  • 50g cocoa powder
  • 300g plain flour
  • 1 tsp bicarbonate of soda

For the salted caramel icing

  • 250g light soft brown sugar
  • 150ml double cream
  • 140g butter, softened
  • ½ tsp salt

For the ganache

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, April 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
annnaomi's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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.

9876543's picture

Salted caramel butter icing sounds yummy!
Will definitely give it a try.

ciaratoland's picture

Hi, would you have the quantities to make this as an 8 inch cake? Thanks.

fatjasper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate it, it gets 5 stars from me. Oh, I didn't pipe the ganache on, just spread it with a palette knife round the sides and top and sprinkled with some sea salt flakes. Too lazy for piping (sorry John!) plus it neatened up the sides where all the runny buttercream had oozed out.

fatjasper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Utterly delicious and making a chiffon cake really wasn't scary at all! It does make a gigantic cake though, they would be 12 monstrous slices. Would probably reduce by about a 1/3 if made again as currently having to 'force' it on colleagues as we can't manage it all! I got the buttercream wrong somehow so it was way too runny. Still tasted amazing and didn't stop me eating all the stuff that ran out with a spoon... I baked it on Friday and it's Tuesday today and it still tastes great although is marginally less squidgy than it was a few days ago.

elaines's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Haven't made this - yet! But was lucky enough to taste it in the Good Food test kitchen. Divine combination of flavours and looks stunning

janedriscoll's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my son's birthday, and it was declared THE best cake ever! I made it as cup cakes for a coffee morning too, using a standard chocolate cake recipe with the salted caramel icing inside the cake and the ganache on top, equally delicious. It makes a very big cake and was still moist and fresh days later, though I did store it in the fridge. There is another one ready for today's Easter dinner. Everyone who has tasted it loves it!

Pages

Questions

Tips