Chocolate Chiffon cake with Nutella Ganache

 It's so easy for me to be obsessed with new game, haha. Well I told you before that when I'm not in the kitchen you can see me holding PS Vita (mobile, NDS, well I play almost every platform ^^".

For me playing game is not wasting time, I get many thing from it. First I learn Japanese by playing a lot of adventure game ^^, and it gives me imagination.  
Anyway I have to accept that it takes a lot of time too. So when I'm so addicted to game, I don't want to do anything much (you can find me sit and play game quietly for 3 hours without saying a word, haha). 
But I still come back to my kitchen, it's the most comforting place for me, making something delicious and sit (playing game, haha) while waiting for the cake in the oven. This time, it's easy cake (I use this word too often, but I don't know do I have to change?, it's very easy indeed). Chiffon cake is good to make when you want something not too heavy as pound or butter cake, and you can use different cream, butter cream or ganache to pair with it. And it's much easier than sponge cake.
This time to make it easier, I bake my cake in 20 cm pan, and finish it in 18 cm pan. As you can see that the cake will shrink a bit after cooling so it will fit in 18 cm pan perfectly. By place the layer in the pan, you don't have to do anything much with the frosting process. Pour the ganache over the layer (when it thicken slightly), and it will be smooth and shine ^^. But the most important thing is use base removable pan for setting the cake, so you can remove it from the pan easily. Now, I got delicious chocolate and it's time for me to go back playing game, haha.

Chocolate Chiffon cake with Nutella Ganache

Make 18x18 cm cake

Chocolate Chiffon cake
65ml .............................. Vegetable oil ( I use rice barn oil)
4 ..................................... Egg yolks
4 ...................................... Egg whites
135g ................................ Brown sugar 
50g ................................. Granulated sugar 
20g .................................. Cocoa powder
130g ............................... Cake flour
1/2 tsp ........................... Baking Powder
100ml ............................ Milk
1/2 tsp ........................... Salt
1tsp ................................ Vanilla extract

Nutella Ganache
220g ................................. Dark chocolate 
220g ................................. Chocolate hazelnut spread (Nutella)
330g ................................. Whipping cream 

 

  Preheat the oven to 170C
Line 20x20 cm pan with baking paper.
Sift the flour, baking powder cocoa powder and salt together.

Beat the egg yolks with brown sugar until smooth add the oil and whisk to combine.
Add the milk and whisk to combine. 
Add the vanilla extract and mix until combine.
Pour the flour mixture into the bowl mix until combine.

 Whip the egg whites until frothy, slowly add the granulated sugar and whip until stiff peaks formed.
Fold into the batter in 2 or 3 additions until combine.
Pour into the prepared pan, tap lightly to remove large air bubble.
Bake for 40 minutes.

Melt the dark chocolate by put in a bowl, and place the bowl over a bowl of hot water (don't let the chocolate bowl touch the water). Stir until fully melt.
Put the Nutella into a bowl.
Heat the whipping cream, in the microwave (2-3 minutes 600W) until boil.
Pour the hot cream into a Nutella bowl, stir until combine.
Pour the melted chocolate into the bowl and stir until smooth.

Let the ganache cool and thicken before using.

Slice the cake into 2 layers.
Place 1 layer into a 18 cm base removable pan.
Pour half of the ganache over the layer.
Place another layer on top and pour the rest of the ganache over the cake.
Smooth the top and refrigerate at least 2 hours before serving.

 Chocolate Chiffon cake with Nutella Ganache