Chocolate Chiffon Cake with Chocolate Ganache Glaze

Chocolate Chiffon Cake

3 large eggs, separated
1 large egg white
1 cup granulated white sugar, divided
2/3 cup all purpose flour
1/3 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch-processed)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup safflower oil (or vegetable oil)
1/3 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Preheat oven to 350 F.  Grease and flour a 9″ spring form pan.

Separate the eggs, placing the whites in one bowl and the yolks in another.  To the whites, add the extra egg white and then cover both bowls with plastic wrap.  Bring them to room temperature (about 30 minutes) before using.

Meanwhile sift together 2/3 cup granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a liquid measuring cup, whisk together the oil, water, and vanilla extract.

In your electric mixer beat the egg yolks for a minute or two on high speed.  Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined.  Gradually add the flour mixture and beat until well incorporated.

In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the prepared pan and bake for about 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  (When lightly pressed the cake will spring back).  Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Invert onto a wire rack.

Chocolate Soak

3/4 water
1/2 sugar
1/4 cocoa powder

Combine all ingredients in a small sauce pan, bring to a boil, then simmer for 10 minutes.  Remove from heat and cool.

Chocolate Ganache

9 1/2 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
7 tablespoons butter

Put chocolate in a heat proof bowl.  Put cream in a heavy sauce pan, bring to a boil.  Pour cream over chocolate, wait 30 seconds, stir until smooth.  Cool.

Cut cake into 3 layers.  Wash, dry and reassemble the spring form pan.  Place first layer cut side up into the pan.  Moisen cake with syrup syrup.  Pour 1/3 of the ganache over the cake.  Repeat the process for the other 2 layers, you may not use all of the chocolate syrup.  Chill cake until ganche is firm (12 hours to over night)

Chocolate Ganache Glaze

4 oz chocolate bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons sugar
2 tablespoons water

Put the chocolate in a heatproof bowl.  Bring the cream, sugar, and water to a full boil, stirring to dissolve the sugar.  Pour the hot cream over the chocolate and wait for 30 seconds, then stir to melt the chocolate and smooth the glaze.

Pour glaze over chilled cake, using a spatula to smooth the top and sides.