Chocolate chiffon cake with caramel buttercream and chocolate ganache

 Simple cake can be special too, esp. when you put your heart into it ^^.

 Because I always bake or make the thing that I want, so I have to bake something that my family like too, hehe. My family members love very simple cake, soft chiffon cake with rich buttercream is their favorite. This time I make chocolate chiffon cake with caramel buttercream, and cover it with chocolate ganache.
This chiffon texture is not too soft, it's firmer than other chiffon recipe, so it's a good choice to use it instead of butter cake when you want something lighter.  
Simple cake like this chocolate chiffon cake will be great to serve with a cup of coffee or tea, and you will know that simple means delicious too. 

This time I have a chance to try new product too, rice bran oil "Ricely" brand (Thank you ka, Khun Off). Rice bran oil is a good choice for baking too, because it doesn't have any scent and flavor so you don't have to worry about the taste of the product ^^. (It's good to your health too, you can search about the benefits of it).

 Chocolate chiffon cake with caramel buttercream and chocolate ganache

Make 20 cm cake

Chocolate Chiffon cake
65ml .............................. Vegetable oil ( I use rice barn oil)
70g ................................. Egg yolks
105g ............................... Egg whites
135g ................................ Golden caster sugar (A)
50g .................................. Golden caster sugar (B)
25g .................................. Cocoa powder
150g ............................... Cake flour
1/2 tsp ........................... Baking soda
100ml ............................ Water
1/2 tsp ........................... Salt
1tsp ................................ Vanilla bean paste

Vanilla Caramel cream
200g ................................ Granulated sugar
1 ....................................... Vanilla bean, split
80ml ................................ water
.......................................... pinch of salt
100ml .............................. Hot water
20g ................................... unsalted butter, soft
100ml .............................. Whipping cream

Crème au beurre caramel
90g ................................ Granulated sugar
25g ................................ Water
1 ..................................... Egg
125g ............................... Unsalted butter
......................................... A dash of salt
40g ................................ Vanilla caramel cream 


Ganache
150g .............................. Whipping cream
150g .............................. Dark chocolate


Preheat the oven to 170°C
Line 20 cm cake pan with baking paper.
Sift cake flour with cocoa powder and baking soda.

Beat the egg yolks with golden caster sugar (A) until light, add salt and vanilla bean paste pour the oil and water into the bowl and mix until combine.
Pour the flour mixture into the bowl mix until combine.

 Whip the egg white egg white until frothy, slowly add the golden caster sugar (B) and whip until stiff peaks formed.
Fold into the batter in 2 or 3 additions until combine.

Pour into the prepared pan, tap it gently 2-3 time to remove large air pockets and bake for 55-60 minutes or until the top spring back when press lightly.
Let it cool in the pan for 15 minutes, then remove from the pan and let it cool completely on a wire rack.


Make the vanilla caramel cream

Put the granulated sugar, water and vanilla into a saucepan. Put the cream and salt in a second small saucepan, stir to combine (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. 
Meanwhile, put the cream pan over low heat (if using microwave put the cup in the microwave and heat for 1 minutes). 
Add hot water into the caramel pan, add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. 

As soon as the cream has some bubbles around the edge , pour the hot whipping cream and butter into the caramel pan, stir until combine. Lower the heat, let it boil for 5 minutes.  Pour the diluted caramel into a medium bowl and cool it to room temperature. Take the vanilla bean out of the caramel cream before using.

Make the Buttercream:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg.

The syrup is ready when it reaches 117°C; pour it over the egg  and continue whisking until cold.

Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

Add the vanilla caramel cream into the buttercream, beat to combine.



Slice the cake into 2 layers, spread the buttercream over one layer and place another layer on top it it.
Refrigerate for 1 hour.

Make the ganache by boiling the whipping cream and pour it over the bowl of dark chocolate. Wait for 1 minute and stir slowly until combine.
Let the ganache cool slightly before pouring it over the cake.

Chocolate chiffon cake with 

caramel buttercream and chocolate ganache