chocolate chiffon cake

Chocolate Chiffon Cake with Toppings

1 x Chocolate Chiffon Cake (see recipe – The Art of Making a Chiffon Cake)
For the Crème Patisserie:
500 ml (2 cups) milk
1 vanilla pod, split down the middle and seeds scraped out (or use 10 ml (2 t) vanilla essence)
105 g (½ cup) Huletts Castor Sugar
4 extra large egg yolks
40 g (5 T) corn flour
50 g butter     
For the Chocolate Ganache:
250 g good quality dark chocolate
250 ml (1 cup) cream
15 ml (1 T) butter

To make the Crème Patisserie:

  1. Pour the milk into a medium size sauce pan, add the vanilla pod and seeds. Bring the milk mixture to the boil and remove from the heat.
  2. Whisk the sugar, egg yolks and corn flour together in a large bowl.
  3. Pour a little of the hot milk onto the egg mixture, while whisking. Whisk in the rest of the hot milk until well-combined and return to saucepan.
  4. Place over a gentle heat while stirring continuously until the mixture thickens and just comes to the boil.
  5. Remove from the heat and pour the mixture into a sieve placed over a bowl. Add the butter and stir until melted and thoroughly combined.
  6. Leave to cool, cover with cling wrap and leave to chill in refrigerator before using.
  7. Use a pipping bag and decorate the cake as desired, return to fridge.

To make the Chocolate Ganache:

  1. Break the chocolate into blocks and place in a heatproof bowl. Pour the cream into a small saucepan, bring to the boil and immediately pour over the chocolate. Add the butter and allow to stand for 5 minutes, then gently whisk until smooth.
  2. Remove cake from fridge and place on a wire rack with a tray placed underneath to catch the drips. Pour the Ganache over the cake and use a spatula to spread over the top and sides.