vanilla cake with whipped rum ganache icing
From my Mamaw's recipe collection.
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yield
12 serving(s)
cook time
35 Min
method
Bake
Ingredients For vanilla cake with whipped rum ganache icing
- FOR THE CAKE
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3/4 cunsalted butter, room temperature
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2 1/4 call purpose flour
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2 tspbaking powder
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3/4 tspsalt
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3eggs, room temperature
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4egg yolks, room temperature
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3 Tbspvegetable oil
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2 tspvanilla
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2 csugar
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3/4 cbutter, room temperature
- FOR THE WHIPPED GANACHE
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12 ozsemisweet chocolate, coarsely chopped or broken into pieces
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2 cheavy cream
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2-3 Tbspdark rum or brandy
How To Make vanilla cake with whipped rum ganache icing
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1Make the cake: Position a rack in the center of the oven and heat the oven to 350. Butter and flour two 9x2 inch round cake pans and line the bottoms with parchment. In a medium bowl, whisk the flour, baking powder, and salt. In another medium bowl, whisk the eggs, yolks, oil, and vanilla.
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2In a stand mixer fitted with the paddle attachment, mix the butter on medium high speed until smooth and light in color, about 2 minutes. Scrape the sides of the bowl with a rubber spatula. Add the sugar and mix on medium high speed until very well blended, about 2 minutes longer. Scrape the bowl again.
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3With the mixer running on medium high speed, add the egg mixture to the butter mixture in a steady stream. Beat until light and fluffy, about 2 minutes. Reduce the mixer speed to low. Add half the dry ingredients to the butter mixture and mix until combined. Add half the buttermilk and mix until combined. Repeat with remaining flour and buttermilk.
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4Scrape the sides of the bowl and divide the batter evenly between the prepared pans. The batter will be thick; spread it in the pans as smooth as possible. Bake until the tops are golden brown on top and a toothpick inserted into the center of each cake comes out clean, 30-35 minutes. Cool them in the pan for 15-20 minutes on a rack and then turn them out onto a rack and cool completely.
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5Make the whipped ganache: Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds. Bring the cream to a boil in a small saucepan over medium heat. Add the cream and rum to the food processor and process until smooth, 10-20 seconds. Transfer to the cleaned stand mixer bowl and refrigerate, stirring occasionally, until the ganache reaches 55-65F, about 1 1/2 hours.
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6In the stand mixer fitted with the whisk attachment, whip the chilled ganache on medium high speed until lightened in color and fluffy, about 1 minute. Don't over whip, or the ganache may seize. Scrape the sides of the bowl with a rubber spatula and mix gently.
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7Assemble the cake: Put one cake layer on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean. Using an offset spatula, spread about 2 cups of the whipped ganache over the top in an even layer right to the edges of the cake. Top with the second cake layer.
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8Brush any large, loose crumbs off the cake and quickly ice the top and sides with a thin layer of the whipped ganache to seal the cake. Spread most or all of the remaining ganache over the sides and top of the cake, using the spatula to decoratively dimple and swirl the icing. Carefully pull the waxed paper from under the cake and discard. Store the cake in the refrigerator, but let it sit at room temperature for 20-30 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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