Peppermint Chiffon Cake with a Chocolate Ganache Glaze
Chiffon cakes were invented in the United States in the late 1920s and became popular due to their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Peppermint Chiffon Cake with a Chocolate Ganache Glaze
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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In a separate bowl, combine the vegetable oil, egg yolks, water, and peppermint extract. Mix well.
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Gradually add the wet ingredients to the dry ingredients and mix until smooth.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter until fully incorporated.
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Pour the batter into an ungreased tube pan and smooth the top.
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Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Invert the pan onto a wire rack and let it cool completely.
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Once cooled, remove the cake from the pan.
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In a small saucepan, heat the heavy cream until hot but not boiling.
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Remove from heat and add the semi-sweet chocolate and unsalted butter. Let it sit for a minute, then whisk until smooth.
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Stir in the vanilla extract.
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Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides.
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Let the ganache set for about 30 minutes before serving.
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Slice and serve the Peppermint Chiffon Cake with a Chocolate Ganache Glaze.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 52g18%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
