Description
A light and airy brown sugar chiffon cake layered with silky caramel whipped cream and rich chocolate caramel ganache. This elegant, multi-layered dessert combines fluffy sponge, smooth cream, and glossy ganache for a showstopping treat perfect for special occasions.
Ingredients
Caramel Whipped Cream:
100 g (1/2 cup) light brown sugar
720 g (3 cups) heavy cream, divided (1 cup + 2 cups), chilled
1 teaspoon vanilla extract
1/4 teaspoon salt
Brown Sugar Chiffon Cake:
5 large eggs, separated
100 g (1/2 cup) light brown sugar, divided (1/4 cup + 1/4 cup)
80 g (1/3 cup) whole milk
35 g (3 tablespoons) vegetable oil
2 teaspoons vanilla extract
65 g (1/2 cup) all-purpose flour
40 g (1/4 cup) cornstarch
1/4 teaspoon salt
1/4 teaspoon baking powder
Brown Sugar Simple Syrup:
65 g (1/3 cup) light brown sugar
80 g (1/3 cup) water
Chocolate Caramel Ganache:
100 g milk caramel chocolate (or milk chocolate), chopped
120 g (1/2 cup) heavy cream
Instructions
- Caramel Whipped Cream: Melt brown sugar in a saucepan over low heat for 8–10 minutes until smooth. Warm 1 cup cream and whisk into the sugar. If it seizes, reheat gently until smooth. Cool 15 minutes, then stir in remaining cream, vanilla, and salt. Strain, chill for at least 90 minutes, then whip until thick and spreadable.
- Brown Sugar Chiffon Cake: Preheat oven to 165°C (325°F). Line two 8-inch pans with parchment. Whip egg whites to frothy, add 1/4 cup sugar gradually, and beat to stiff peaks. In another bowl, whisk yolks with remaining sugar, milk, oil, and vanilla. Sift in flour, cornstarch, baking powder, and salt; whisk gently. Fold in one-third meringue, then fold all into remaining meringue. Divide into pans, place in a water bath, and bake 20–22 minutes until a toothpick comes out with light crumbs. Cool in pans.
- Brown Sugar Simple Syrup: Simmer sugar and water until dissolved; cool completely.
- Chocolate Caramel Ganache: Heat cream to a gentle simmer, pour over chopped chocolate, cover 5 minutes, then stir until smooth. Chill until cooled but pourable.
- Assembly: Slice each cake into two layers (4 total). Place one on a stand, brush with syrup, spread caramel cream with a shallow well in the center, and fill with ganache. Repeat layers. Frost with caramel cream (crumb coat first, chill, then finish). Decorate with ganache swirls. Serve chilled.
Notes
- Use dark chocolate instead of milk for a richer ganache.
- Add espresso powder to cream for a coffee flavor.
- Top with caramel shards or toffee pieces for extra texture.
- Salted caramel adds a sweet-salty contrast.
- Best served chilled, remove from fridge 15–20 minutes before slicing.
- Prep Time: 1 hour (plus chilling)
- Cook Time: 20–22 minutes
- Category: Dessert
- Method: Baking, Layering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 33 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
