FREE SHIPPING & RETURNS in New Zealand + FREE SHIPPING to AUSTRALIA on orders over $150

I Made A Cake...

Layered Vanilla Cake With Buttercream Frosting with Chocolate Ganache

I made a cake.... yip it was really an excuse to try out my cake tester!

But it was fun, took me all day, the kitchen was a complete mess and it was hardly eaten !

I made four cakes, all stacked up with about 2 pounds of butter holding it together. 

 

Ingredients
For the vanilla cake
375 gr butter, room temperature
500 gr granulated sugar
5 large free range eggs
2 teaspoons vanilla paste/extract
374 gr all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
125 ml milk
125 ml sour cream

For the buttercream frosting
250 gr butter, room temperature
500 gr icing sugar
2 teaspoons vanilla paste/extract

For the ganache
130 gr dark chocolate chunks
125 ml cream
1 tablespoon butter

Instructions
For the cake
Preheat oven to 165 C.
In a bowl, combine flour, baking powder and salt.
In a standing mixer, beat butter until light and pale, about 8 minutes.
Add the sugar to the butter and beat for another 4 minutes.
Add the eggs, one by one, mixing in between.
Add the vanilla.
Add the flour mixture to butter mixture in thirds, alternating with the milk and sour cream, beginning and ending with the flour mixture.
Grease two small sized baking pans with butter and divide the cake mixture evenly.
Bake for 1 h and 40 minutes, or until fully cooked through and golden brown. (Test with a tooth pick, if it comes out clean, they’re done)
Let the cakes cool completely.

For the buttercream frosting
In a standing mixer, beat butter until light and pale, about 8 minutes.
Add the sugar gradually.
Add the vanilla and beat for another 10 minutes.
Store in the fridge until ready to layer the cake.

For the ganache
In a small saucepan, heat up the cream until it comes to a simmer.
Pour over the chocolate chunks.
Stir until everything in combined and add the butter.
Set aside until ready to layer the cake.

To layer the cake
Trim your cakes so that they’re the same size.
Give both cakes a crumb coat: a thin layer of buttercream frosting to help the crumbs stick to the cake instead of your outer layer of buttercream.
Place in the fridge for about 30 minutes to set.
Place one of the cakes on your serving plate. Place about 4-5 tablespoons of buttercream frosting on top and spread it out a bit. Place the other cake on top.
Cover the whole cake in a generous layer of buttercream frosting.
Try to make the sides and top as smooth as possible.
Set in the fridge for about 30 minutes to set.
Take the cake out and warm up the ganache a bit if necessary. Pour the ganache over the cake, letting it drip down the sides a bit.
Once again, let it set in the fridge for about 30 minutes.

 

 

And Decorate...

Have fun! 


Leave a comment

Houzz