8 August 2013

Vanilla Cake with Buttercream and Ganache

Just a quick post today.
After making the pavlova I had loads of yolks leftover so I went on a hunt for a yolky recipe that was a little different to the standard creme brulee or custard. Many websites and recipes later I decided I'd done enough reading to give a yolk-only cake recipe a go.

Cake Ingredients:
85g butter
3/4 cup caster sugar
3 egg yolks
1 tsp vanilla extract
1 1/2 cups plain flour
2 tsps baking powder
pinch of salt
1/2 cup milk

Preheat the oven to fan 160.
Grease and line two 7-inch tins.
Cream the butter and sugar together until light and fluffy.
Add the egg yolks and beat until fully combined.
Mix the baking powder and salt into the flour then add one third of it and fold in gently. Add half the milk and stir. Add another third of the flour, followed by the remaining milk and then the remaining flour.
Divide the mixture between the two tins and bake for 20-25 minutes until lightly golden and the cake begins to shrink away from the sides of the tin.
Cool in the tins for 5 minutes before removing and leaving to cool on a wire rack.

Vanilla Buttercream Filling:
75g butter
150g icing sugar
1 tsp vanilla extract
1 tbsp milk

Beat the butter until softened. Add the icing in thirds and beat until fully incorporated. Add the vanilla for flavour and as much or as little milk as needed for your preferred consistency.

Turn one of the cakes upside down and put on a plate or cake stand. Spread the buttercream over it in an even layer.

Chocolate Ganache:
100ml double cream
100g dark chocolate

Finely chop the dark chocolate and place in a small mixing bowl.
Heat the cream in a small saucepan until just starting to bubble at the edges. Pour over the chocolate and stir until all the chocolate is melted and everything is mixed together. 

Place the other cake, right side up, on top of the buttercream layer. Top with the ganache. If you want, leave the cake out of the fridge for half an hour and let the ganache slowly drip down the sides of the cake for a more dramatic finish. I threw mine straight in the fridge because it was such a hot day so all the ganache stayed on top.

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