Serving Details
Servings: 10-12 slices
Portion Size: 1 slice per person
Recipe Description
John Whaite’s Chocolate Chiffon Cake with Salted Caramel Buttercream is a light, airy chocolate chiffon cake layered with rich salted caramel buttercream. This decadent combination of smooth chocolate and the irresistible sweet-salty flavor of caramel makes it a show-stopping dessert perfect for any special occasion.
Cooking Time
- Preparation Time: 40 minutes
- Baking Time: 50 minutes
- Total Time: 1 hour 30 minutes
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup water
- 1 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar
Salted Caramel Buttercream Ingredients
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1/4 tsp salt
- 2-3 tbsp heavy cream
Instructions
- Preheat the oven to 325°F (160°C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the vegetable oil, egg yolks, water, and vanilla to the dry ingredients. Mix until smooth.
- In a separate bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually fold into the chocolate batter until well incorporated.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the buttercream: In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, salted caramel sauce, salt, and heavy cream. Beat until light and fluffy.
- Once the cake has cooled, remove it from the pan and slice it horizontally to create layers. Spread the salted caramel buttercream between the layers and over the top.
- Garnish with extra caramel drizzle and a pinch of sea salt for presentation, if desired.
Nutritional Information (Per Serving)
- Calories: 510 kcal
- Protein: 7g
- Carbohydrates: 65g
- Fat: 25g
- Saturated Fat: 12g
- Sugar: 45g
- Fiber: 3g
- Sodium: 350mg
Frequently Asked Questions
Can I use a different pan instead of a tube pan?
A tube pan is best for chiffon cakes to bake evenly. A bundt pan may work, but results may vary.
How should I store this cake?
Store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Can I make the buttercream ahead of time?
Yes, the buttercream can be made 1-2 days in advance. Store it in the refrigerator and rewhip before using.
