Spago's Chocolate Chiffon Cake

Indulge in the decadent elegance of Spago's Chocolate Chiffon Cake, a light and airy dessert crowned with a luscious dark chocolate ganache. This show-stopping cake combines the delicate structure of chiffon with the rich depth of cocoa flavor, making it the perfect centerpiece for any celebration. Featuring a unique baking method where the cake is cooled upside down to maintain its lofty height, and an irresistible ganache that cascades beautifully over the sides, this recipe is as stunning as it is delicious. With a soft crumb, balanced sweetness, and velvety chocolate finish, Spago's Chocolate Chiffon Cake is a must-try for lovers of fine baking. Perfect as a standalone treat or paired with fresh berries, it’s a surefire way to impress your guests.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 180 grams Cake flour
• 200 grams Granulated sugar
• 30 grams Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 80 milliliters Vegetable oil
• 5 pieces Large eggs, separated
• 120 milliliters Cold water
• 1.5 teaspoons Vanilla extract
• 0.5 teaspoons Cream of tartar
• 200 grams Dark chocolate (for ganache)
• 200 milliliters Heavy cream (for ganache)

Directions

Step 1

Preheat your oven to 160°C (325°F). Ensure your cake pan is ungreased for the chiffon cake to rise properly.

Step 2

In a large mixing bowl, sift together the cake flour, 150 grams of sugar, cocoa powder, baking powder, and salt.

Step 3

In a separate bowl, whisk the egg yolks, vegetable oil, cold water, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients into the dry ingredients. Stir until just combined and no lumps remain. Set aside.

Step 5

Using a stand mixer or hand mixer, beat the egg whites with cream of tartar on medium speed until soft peaks form.

Step 6

Slowly add the remaining 50 grams of sugar to the egg whites while continuing to beat until stiff peaks form.

Step 7

Gently fold one-third of the beaten egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites, being mindful not to deflate the mixture.

Step 8

Pour the batter into an ungreased 9-inch (23 cm) tube pan. Smooth the top with a spatula.

Step 9

Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.

Step 10

Remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely upside down for about 1 hour to maintain its height and fluffy texture.

Step 11

Once cooled, carefully release the cake from the pan using a thin knife or offset spatula.

Step 12

To prepare the ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer, then pour it over the chocolate.

Step 13

Let the chocolate and cream sit for 2-3 minutes to melt, then stir until smooth and glossy.

Step 14

Carefully pour or spread the ganache over the top of the cake, letting it drip down the sides for a beautiful finish. Allow the ganache to set for 20-30 minutes before serving.

Step 15

Slice and enjoy your light and decadent Spago's Chocolate Chiffon Cake!

Nutrition Facts

Serving size	(1273.7g)

Amount per serving	% Daily Value*
Calories	4269.2

Total Fat 234.7g	0%
Saturated Fat 104.2g	0%
Polyunsaturated Fat 45.4g
Cholesterol 1156.7mg	0%
Sodium 2332.6mg	0%
Total Carbohydrate 490.2g	0%
Dietary Fiber 29.7g	0%
Total Sugars 304.3g
Protein 68.8g	0%

Vitamin D 205IU	0%
Calcium 454.4mg	0%
Iron 35.3mg	0%
Potassium 2439.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 6.3%

Carbs: 45.1%