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Recipes > Chiffon Blackout Cake

Chiffon Blackout Cake

Ultra-soft and intensely chocolatey, this Chiffon Blackout Cake features layers of fluffy chocolate chiffon cake filled and coated with rich chocolate pudding or ganache. Topped with chocolate crumbs for extra texture, this cake is moist, decadent, and perfect for serious chocolate lovers.

Prep

1 hr

Bake

1 hr 30 mins

Total

2 hrs 30 mins

Yield

6 inch cake

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Ingredients

21cm Chiffon

  • Canola Oil 107624 50g
  • RedMan Cocoa Powder 66036 20g
  • RedMan UHT Full Cream Milk 103602 60g
  • Egg Yolk 12088 4 nos
  • RedMan Fine Sugar -1 1416 10g
  • RedMan Cake Flour 1242 60g
  • Egg White – 4 nos
  • RedMan Fine Sugar -2 1416 50g

Cream Filling

  • Millac UHT Whipping Cream 1917 100g
  • Bitter Chocolate Couverture – 30g
  • RedMan Whipping (Non-Dairy Cream) 13584 100g

Ganache Coating

  • Teapot Evaporated Filled Milk 63295 160g
  • RedMan Golden Syrup 50216 18g
  • RedMan Fine Sugar 1416 12g
  • Bitter Chocolate Couverture 14770 200g
  • RedMan Unsalted Butter 68328 18g

Featured Products

CANOLA OIL 2L (#107624)

CANOLA OIL 2L (#107624)

$9.80 $7.84

COCOA POWDER 200G (#66036)

COCOA POWDER 200G (#66036)

$8.00 $6.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$3.10 $2.48

GRADE A FRESH EGGS 10PC 650G (#12088)

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60 $3.68

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

Method

  1. Boil the canola oil to 70°C, then add in cocoa powder.
  2. Add in the milk and mix until it reaches a yoghurt-like texture.
  3. Add in egg yolk, milk (Sugar-1), flour and mix well.
  4. Whisk the egg white and sugar (Sugar-2) and fold in with the egg mixture.
  5. Bake at 160°C for 60 minutes, without fan.

Method

  1. Boil the cream and melt the chocolate.
  2. Keep in the chiller overnight.
  3. Add in whipped non-dairy cream.

Method

  1. Boil the evaporated milk, golden syrup, and sugar.
  2. Add dark chocolate and butter, mix well.
  3. Cool down and it’s ready to use.

Similar Recipe

Chestnut Almond Cake

Education

Baking School

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

FINE SUGAR 1KG (#1416)

2.40

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

14.70

GRADE A FRESH EGGS 10PC 650G (#12088)

4.60

WHIPPING (NON-DAIRY CREAM) 1100G (#13584)

8.40

BITTER CHOCOLATE COUVERTURE DROPLETS 1KG (#14770)

41.20

GOLDEN SYRUP 490G (#50216)

7.20

COCOA POWDER 200G (#66036)

8.00

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

UHT FULL CREAM MILK 3.5% 1L (#103602)

3.10

CANOLA OIL 2L (#107624)

9.80

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