Chocolate chiffon with raspberry butter cream and soft chocolate ganache

 Even the Valentine's day already passed, I still feel the love in the air. ^^ 

You don't need any occasion to say "I love you" and I think you can give someone you love cute and delicious dessert everyday. With some twist, you can change simple chocolate chiffon cake into something special. By cutting the cake into heart shape, fill it with (very easy) raspberry butter cream and cover with soft ganache that melt in your mouth you get cake that you will be happy to see and serve.
All the elements of this cake are easy, and you can prepare them ahead of time, then assemble it the day you're ready to serve.  Actually you can cut it into other shape or even make roll cake then cover with ganache, just trust your imagination, hehe.
Dark chocolate ganache, and slightly tangy taste from the raspberry buttercream, this cake is very addictive, well try it and you will agree with me. 

Chocolate chiffon with raspberry butter cream 

and soft chocolate ganache

Makes 5 cake 

(I use 7cm heart shape cutter) 

Chocolate chiffon cake
70g ............................ Cake flour
13g ............................ Cocoa powder
40g ............................ Granulated sugar (A)
3 ................................ Egg yolks
30ml .......................... Rice bran oil
60ml .......................... Water
1/4tsp ........................ Vanilla extract

- Meringue
4 ................................ Egg whites 
25g ............................ Granulated sugar (B)
................................... Pinch of salt

Raspberry butter cream
100g .......................... Butter (soft)
100g .......................... Raspberry puree
60g ............................ Granulated sugar 

Soft chocolate Ganache
130g .......................... Dark chocolate (I use 57%)
130g .......................... Whipping cream (Warm until hot)
13g ............................ Rice bran oil

I use Rice Bran oil

Preheat an oven to 180C.
Line 30x30 cm with baking paper.
Sift the cocoa powder and cake flour together.

Whisk together, egg yolks and sugar (A) until fully combine.

 Pour the oil and water into the bowl and whisk to combine.

 Pour the flour mixture into the bowl.

 Whisk to combine.
Add Vanilla extract, and whisk to combine.

 Whip the egg with pinch of salt until foamy, add the sugar (B) gradually until firm peak formed.

 Mix 1/4 of the meringue into the flour mixture.

 Fold the rest of the meringue in 3 additions.

 Pour into the prepared pan, tap lightly to remove large air bubbles, and bake for 12-15 minutes.
Let the cake cool completely before using.

 Beat the butter until soften, add the sugar and beat until smooth.
Pour the raspberry puree into the bowl and beat until fully combine.

 Cut the cake into the heart shape.
Pipe the butter cream over the cake.

Place another piece of cake over the butter cream, press lightly.

Refrigerate while making the ganache.

Put dark chocolate into a bowl. 
Pour the hot whipping cream into the bowl.

 Pour the oil into the bowl.

 Stir slowly until smooth.

 Pour the warm ganache over the cake.
Tap lightly to smooth the ganache.

Decorate as desired.
Refrigerate for 1 hour to set the ganache before serving.

Chocolate chiffon with raspberry butter cream and soft chocolate ganache