Chocolate Chiffon Cake With Salted Caramel Cream

Name: Chocolate Chiffon Cake With Salted Caramel Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 large eggs, separated; 300 g caster sugar; 125 ml sunflower oil, plus extra for greasing; 2 teaspoons vanilla extract; 50 g cocoa powder; 300 g plain flour; 1 teaspoon bicarbonate of soda; 1 teaspoon salt; 1 pinch sea salt, crystals, to decorate; Salted caramel cream; 250 g light brown sugar; 150 ml double cream; 140 g butter, softened; 1/2 teaspoon salt; Ganache; 250 ml double cream; 250 g dark chocolate (min 70% cocoa parts)

Servings: persons

7 large eggs, separated
300 g caster sugar
125 ml sunflower oil, plus extra for greasing
2 teaspoons vanilla extract
50 g cocoa powder
300 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 pinch sea salt, crystals, to decorate
Salted caramel cream
250 g light brown sugar
150 ml double cream
140 g butter, softened
1/2 teaspoon salt
Ganache
250 ml double cream
250 g dark chocolate (min 70% cocoa parts)

1
In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200 ml water until well combined. Sift in the cocoa powder and whisk until smooth. Sift in the flour, bicarb and 1 tsp salt. Mix and combine.
2
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 the 25 cm round deep cake tin, greased and lined with parchment paper. Bang it on the work surface twice to expel any large air pockets.
4
Bake for 70 minutes at 160u00b0C or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hour if the cake starts to get too dark.).
5
Remove from the oven, cool in the tin for 10 minutes, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
6
Meanwhile, make the salted caramel: heat the brown sugar, 1/2 tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes, 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.
7
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 minutes until the chocolate has melted and the mixture has a smooth sauce consistency. Leave to cool at room temperature until it is thick enough to coat the cake.
8
To finish the cake, slice in half and fill with the salted caramel buttercream. Evenly coat the cake with the ganache. Sprinkle with sea salt crystals just before serving.
9
Will keep for up to 2 days in a cool place.

2206

kcal

Calories

120

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 large eggs, separated, 300 g caster sugar, 125 ml sunflower oil, plus extra for greasing, 2 teaspoons vanilla extract, and more.

Yes, Chocolate Chiffon Cake With Salted Caramel Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!