Chocolate Enigma

I spent quite a lot on the chocolate ingredients itself ! At least i m still happy with the ganache part, but not the cake ! I m just not satisfy with the ' colour' of the cake, any tips how to make ' darker' colour chocolate cake? plus next time I will use all the yolks, instead of 3 yolks 5 whites . Plus I would omit the choc chip, it is quite not necessary too.

Sis brought to office n share, they like it (probably hungry I suppose) , came home, ask me " Ah Tng my fren ask if you bake 1/2 kg for sale " .. err .. no la .. my cake is not up to standard yet la .. plus I m not selling cake one! next time I bake more & eat! :))

Ingredients ( Choc Chiffon with Ganache)

(a)

Valrhona Chocolate 100g

corn oil 10ml

(b)

3 yolks

sugar 20g

(c)

water 40ml ( I replaced with cream)

(d)

Cake flour 60g

Valrhona Cocoa powder 10g

baking power 1/2 tsp

(e)

5 Whites

40g sugar ( I reduced to 20g)

(f)

Choco chips 2 + 1/2 tbsp

chocolate ganache:

100g whipping cream

100g Valrhona Choco

Method

1. Sieve cake flour with cocoa powder & baking powder, put aside

2. preheat oven to 170C

3. Double boil to melt (A), stir still smooth

4. In another bowl, whisk (b) till pale in colour

5. Add in melted choco (A) mixture, add (c) stir still combine

6. Add in (D) , fold till mixture well-mixed, follow by adding in the choc- chips(F)
7. In another bowl, whisk whites (E) till frothy, add sugar. Whisk till peak

8. Fold the chocolate mixture into the whites, gently.

9. Pour batter into 7" cake pan

10. Baking time around 40mins

12: insert skewer to check if cake is done

13: overturn cake tin to cool cake, then unmould cake after cool.

15. Prepare choc ganache, double boil whip cream till boiling. Add in choc cubes, stir till choc melts.

16. Pour ganache ontop of the cool chiffon, ready to serve.