Salted Chocolate Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You know how hard it is to find a truly impressive dessert that doesn't require hours in the kitchen? This salted chocolate chiffon cake is my answer to that problem. It comes together in under an hour, which means you can satisfy serious chocolate cravings without spending your whole afternoon baking. The dark chocolate in here is packed with antioxidants, so you can feel a little virtuous while indulging. What really makes this cake special is how the flaky sea salt plays against the rich chocolate, creating this sophisticated flavor that tastes like you've been baking all day. Trust me, this one's a keeper.
Ella x
Ingredients
- 250all-purpose flour
- 150dark chocolate chips
- 100granulated sugar
- 3large eggs
- 120unsalted butter, softened
- 100 mlsalted water
- 10 mlpure vanilla extract
- 20flaky sea salt(Grated or crushed)
Detail level
Instructions
- 1
Preheat your oven to 160°C (325°F). Line a 20cm round cake pan with parchment paper and grease it lightly.
Tip: Use a non-stick pan for easier cake removal.
- 2
In a medium bowl, whisk together flour, salt, and 50g of the granulated sugar.
Tip: Make sure to sift the flour for a light cake.
- 3
In a large mixing bowl, beat the butter until creamy. Add the remaining 50g of granulated sugar and beat until light and fluffy.
Tip: Make sure the butter is room temperature for the best results.
- 4
Beat in the eggs one by one, making sure each egg is fully incorporated before adding the next.
Tip: Don't overbeat the eggs, as this can result in a dense cake.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Let the chocolate cool slightly before adding it to the batter.
- 6
Add the flour mixture to the butter mixture and mix until just combined.
Tip: Don't overmix, as this can result in a dense cake.
- 7
Pour in the melted chocolate and mix until smooth.
Tip: Make sure the batter is well combined.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 9
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can result in a dry cake.
- 10
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Use a spatula to loosen the cake from the pan.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
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