Ultra-soft and intensely chocolatey, this Chiffon Blackout Cake features layers of fluffy chocolate chiffon cake filled and coated with rich chocolate pudding or ganache. Topped with chocolate crumbs for extra texture, this cake is moist, decadent, and perfect for serious chocolate lovers.

Prep

1 hr

Bake

1 hr 30 mins

Total

2 hrs 30 mins

Yield

6 inch cake

Ingredients

21cm Chiffon
• Canola Oil | 107624 | 50g
• RedMan Cocoa Powder | 66036 | 20g
• RedMan UHT Full Cream Milk | 103602 | 60g
• Egg Yolk | 12088 | 4 nos
• RedMan Fine Sugar -1 | 1416 | 10g
• RedMan Cake Flour | 1242 | 60g
• Egg White | - | 4 nos
• RedMan Fine Sugar -2 | 1416 | 50g

Cream Filling
• Millac UHT Whipping Cream | 1917 | 100g
• Bitter Chocolate Couverture | - | 30g
• RedMan Whipping (Non-Dairy Cream) | 13584 | 100g

Ganache Coating
• Teapot Evaporated Filled Milk | 63295 | 160g
• RedMan Golden Syrup | 50216 | 18g
• RedMan Fine Sugar | 1416 | 12g
• Bitter Chocolate Couverture | 14770 | 200g
• RedMan Unsalted Butter | 68328 | 18g

Instructions

**Method**
1. Boil the canola oil to 70°C, then add in cocoa powder.
2. Add in the milk and mix until it reaches a yoghurt-like texture.
3. Add in egg yolk, milk (Sugar-1), flour and mix well.
4. Whisk the egg white and sugar (Sugar-2) and fold in with the egg mixture.
5. Bake at 160°C for 60 minutes, without fan.

**Method**
1. Boil the cream and melt the chocolate.
2. Keep in the chiller overnight.
3. Add in whipped non-dairy cream.

**Method**
1. Boil the evaporated milk, golden syrup, and sugar.
2. Add dark chocolate and butter, mix well.
3. Cool down and it's ready to use.