Chocolate Chiffon Cake

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Last week in my Pastry Production and Design Class, my partner and I made four chocolate chiffon cakes. We turned a yellow chiffon cake recipe into chocolate by adding dutched cocca powder and upping the number of egg whites and water in the recipe. When we were done we poured the batters into 8in round cake pans. This week we prepared the chocolate mousse that would be the filling for our cakes. We melted semi-sweet chocolate with corn syrup, whipped the egg whites and sugar together and whipped the heavy whipping cream and powdered sugar. Then eventually folding all together, to create the chocolate mousse. And lastly we made the chocolate ganache, which is really just semi-sweet chocolate and heavy whipping cream. Then torte the cakes filled in the layers with mousse, and poured the ganache over the cake. Waited until dry, to add the decorations we had made with white and dark chocolate. Overall I think this turned out to be a really good cake and I would definitely make this at home for holidays or for whatever!