The cake itself turned out to be a delicious vanilla cake and although I added 5 tablespoons of vanilla essence any taste of the vanilla was swamped by the chocolate ganache. I don't know whether this would be the same if I had made the fudge icing - I suppose i'll have to make it again to find out. My family, especially the kiddiewinkles loved the cake and described it as "death by chocolate" which can only be a good thing.
Here is how my Classic cake with chocolate ganache turned out:
|Inside my cake|
|Slice of my cake|
|sugar beaten with oil|
|Mixture for cakes|
|Vanilla pre bake|
|Butter and chocolate for ganache|
This is my type of cake, rich, tasty and very chocolatey. A must try for all those that love a combination of flavours in their cake.
Serves 8-12 servings - you will need two 8 by 2 inch round cakes, greased and bottoms lined with parchment paper circles.
Ingredients for The Classic.
2 cups (9 ounces) SR flour
a tea spoon of baking powder.
6 tablespoons (3 ounces) unsalted butter, at room temperature
2 cups (14 ounces) caster sugar
1/2 cup of vegetable oil
5 tablespoons of vanilla essence
4 egg yolks, at room temperature
3 eggs, at room temperature
1 cup of buttermilk
For the chocolate ganache
500g milk or dark chocolate or a combination of both.
500g butter or margarine
Center an oven rack and preheat the oven to 350F. Place a medium bowl in the refrigerator to chill.
Sift together the flour and baking powder in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In a bowl of a free standing mixture fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the sides of the bowl with a rubber spatula. With your mixture on low speed, drizzle the oil and the vanilla into the mixture until well combined. Blend in the egg yolks and whole eggs one at a time, adding the next one as soon as the previous one has dissappeared into the batter. With the mixture on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour.
After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incooperated and complete by hand with a rubber spatula to ensure you do not overbeat the batter. Divide the batter evenly between two pans.
Bake in the middle of the oven until cakes crack a bit on top and centerrs spring back when lightly touched, 35 - 40 minutes. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans, leaving on the parchment paper until you assemble the cake. Let them continue to cool on the rack, top side up, until they reach room temperature.
Meanwhile make the frosting, combine the chocolate and butter in a heatproof bowl above a pan with of water until melted . Once melted place in a heatproof jug to cool - this should take an hour. Then place the chocolate ganche in the fridge until it has set.
Using a metal spatula, frost the top with a heaping of the frosting, spreading it out to the edge of the ccake. Stack the second bottom cake layer cut side up on top of the frosted cake and spreead another 1/2 cup of frosting on top of the cake.
Next, align one of the top two layers, cut side up, on top of the frosted cake and repeat with another heaping 1/2 cup of frosting. Stack the last later, cut side down this time, on top/ Apply a thin layrer of frpsting all over the cake to create a crumb coat. Place the cake in the refridgerator until thr frosting is firm. Take it out and frost the cake with the remaining frosting, using your spatula to make decortive swirls.