I’m not great at making cakes. It is definitely one area that I need work. Traditional frosting methods seem to allude me and in this case, my electric hand mixer also quit on me in the midst of making the vanilla frosting so I had to whip it by hand, so I went with more of a “naked” cake style, it order to actually get it done in time for annual cake day. I think it’s a little crooked too. Taste = good, a beautiful vision = maybe not.
Ingredients
For the vanilla cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons table salt
1 cup granulated sugar
1 1/2 sticks unsalted butter, softened but slightly cool, cut into 12 pieces
3 large eggs
3/4 cups milk
1 1/2 teaspoons vanilla extract
for the vanilla buttercream frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1/4 teaspoon salt
for the chocolate ganache
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract
for decoration
4 Ferrero Rocher “Rond Noir” Chocolates
1/2 black and white sprinkles
Directions
Preheat oven to 350F. Spray 2 8-inch cake pans (or spring form pans) with baking spray.
In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand. Add the eggs, 1 at time, and mix until fully combined. Add the milk and vanilla, increase the speed to medium, and mix until the batter is light, fluffy and free of lumps. Divide the batter equally between the two prepared pans. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 31-33 minutes. Cool the cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely. Once cooled, trip the top to be even and slice each cake round in half horizontally.
While your cake is cooling, make your buttercream frosting. Beat the cream cheese and butter with an electric mixer in a bowl until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract, vanilla bean paste, and salt; beat until fluffy.
To assemble, layer thin layers of the buttercream between the cake rounds (there will be four layers of cake). Frst the entire cake with a thin layer of frosting and chill in the fridge until hardened, at least 2 hours.
For the ganache, in a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate, then remove from the heat. Let sit for 5 minutes without stirring, then stir until smooth. Add the vanilla extract. Gingerly pour the ganache over the cake, letting it drip down the sides and spread evenly. Let set for 15 minutes before adding the round noir chocolates and sprinkles. Keep cool until ready to serve.
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