Chocolate chiffon cake with chocolate glaze
Total time: 1 hour, 45 minutes plus cooling time for the cake
Servings: 12 to 16
Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
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1/4 cup (1/2 stick) butter
1/2 cup heavy cream
1/2 cup water
3/4 teaspoon vanilla extract
3 tablespoons corn syrup
1 pound bittersweet or semisweet chocolate (chips or finely diced)
1. In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat. Stir (do not whisk) in the chocolate until melted and combined.
2. This makes about 2½ cups glaze, which will thicken as it cools. Rewarm slightly to thin, or stir in a little extra cream to reach the desired consistency. The glaze will keep, covered and refrigerated, for up to 1 week.
Chocolate chiffon cake and assembly
1 1/2 cups (6 ounces) cake flour
1/2 cup unsweetened cocoa powder