I know. I already made a yellow cake with chocolate frosting. This is not the same cake, I swear.
For one, it was much prettier than its predecessor, even when photographed in less-than-ideal light.
For another, it was a birthday request, and you can’t say no to those. Within reason, of course.
For a third, I will probably make this one again someday because it was a big hit.
It’s worth pointing out that this cake recipe is totally different than any I’ve ever seen. Two kinds of flour. Butter AND oil. Tons of eggs. And a strange final step that still confuses me but whatever because the cake turned out delicious. Just be aware that the ingredients and instructions are a bit out there, but also that it’s totally worth the weirdness.
Yellow Cake w/ Chocolate Ganache Frosting
from Vintage Cakes
1 1/3 cups sifted cake flour
3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, at room temperature
2 cups sugar
1/2 cup canola oil
1 tablespoon vanilla
3 eggs + 4 egg yolks, at room temperature
1/2 cup buttermilk, at room temperature
1/2 cup heavy cream, cold
Preheat oven to 350. Grease two 8 inch round cake pans and line bottoms with parchment paper.
Whisk together the flours, baking powder, and salt.
In a stand mixer with the paddle attachment, cream the butter and sugar together until fluffy (about 5 minutes on medium-high). Scrape down the bowl as needed. Reduce mixer speed to low and add oil and vanilla; mix until well combined. With mixer still on low, add egg yolks and whole eggs one at a time. Then add about a third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and the remaining flour. Mix until just barely blended between each addition. Stir in the last bit by hand so you don’t overmix the batter.
In a separate bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the cake batter. Divide the batter evenly between your two pans and bake 35 to 40 minutes. (The cake is done when the center springs back lightly when touched.) Cool cakes in their pans on a wire rack for 30 minutes, then turn out onto rack to finish cooling.
1 pound semi-sweet chocolate, chopped or in chips*
2 cups heavy cream
1/2 cup firmly packed brown sugar
*I used a combination of semi-sweet and bittersweet chocolate because that’s what I could scrounge up. It turned out delicious. Just so’s ya know.
Put the chocolate in a heat resistant bowl. Combine the cream and brown sugar in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer, remove from heat and pour over the chocolate. Swirl the bowl to confirm that all the chocolate is coated in hot cream, then let sit for a few minutes. Whisk together slowly until you have a smooth glossy ganache.
Let the ganache cool until it reaches a good spreading consistency. You can either let it sit at room temperature for an hour or so, or put it in the fridge to speed up the process. Either way, stir it occasionally to ensure that it cools evenly and doesn’t stiffen up too much. (If it does get too firm, just microwave it for a few seconds.)
With a long serrated knife, cut each cake layer into equal halves to create four layers. Lay one layer on your serving plate, cut side up. Spread a heaping 1/2 cup of ganache over the top going all the way to the edge. Stack the next layer (cut side up) on top and frost the same way. Repeat with the third layer. Top with the final layer, cut side down this time. Apply a thin layer of ganache all over and refrigerate the cake for about 10 minutes to set the crumb coat. Frost generously with the remaining ganache.