Chocolate Chiffon with Choc-Ganache

It is quite unusual that I made posting on weekends right?..It is just not me..Especially on Sundays..hehe..since we are welcoming Ramadan in just a few days ahead,  and since Mr Hubby is still not back yet, I thought I should just posted this entry which has been postponed since last week...I've got this devilicious chocolate cake recipe when I was blog hopping, here..when I saw the images of the cake itself, I was salivating....

Told myself I wanted to go for this, after reading Jessie's postings, to my surprise the cake was actually Chocolate chiffon cake!!!..and yes its true, after adding the chocolate ganache, it made the cake taste more
chocolatey, luscious  and richhhhh!!.., it is definitely a comfort cake as what she described..So here it is Jessie, the much waited and postponed, entry which I promised ..thank you for sharing this wonderful and superb recipe and I would like to share with the rest  here too...

psst.:-already tried one of  the other recipes too..

 Ingredients:
(A) 60g Semi-sweet Chocolate
      Oil 100cc

(B) Yolk 80g -(Ayu used about 4 egg yolks)
      Sugar 80g-(Ayu used 60g)

(C) Water 160cc

(D) Cake Flour 80g
     ¼ tsp salt

     80g Cocoa powder -(Ayu used Valrhona cocoa powder)

(E) Whites 280g-(Ayu used about 8 egg whites)

      Sugar 60g- (Ayu used 45g)

Must have Ganache glaze (topping only)

75g Whipping cream
40g Butter
100g Quality dark chocolate (cubes)

Method:

1. Double-boil (A), stir till mixed. Set aside to cool.

2. Whisk (B) till pale in colour & stir in the chocolate mixture from step 1.

3. Add (C), whisk till combined
4. Sieve in (D)

5. Whisk white till medium peak

6. Fold in 1/3 white into the egg/chocolate mixture
7. Fold in the rest of white gently. 
* the egg/chocolate mixture will be thick & creamy, hence fold in the white gently. Do not deflate the whites.

8. Pour batter into 21cm chiffon tube pan. Bake at 170°C for about 50mins.

9. Over-turn pan to cool cake
10. Double-boil whipping cream + chocolate + butter. Stir till melt and well-blended
11. Pour ganache glaze onto cooled cake
12. Cool to set
13. Enjoy!
Sources:-From  hearty -bakes.blogspot.com