Vanilla Cake with Chocolate Ganache

Welcome to my kitchen, where today I’m thrilled to share a delightful creation that marries the classic charm of vanilla cake with the indulgent richness of chocolate ganache.

As a dedicated cake maker, I take great pride in crafting each layer with precision and care. This vanilla cake, light and fluffy with just the right amount of sweetness, is perfectly complemented by a velvety, decadent chocolate ganache that envelops it in a luscious embrace.

Whether for a special occasion or a simple indulgence, this cake is a testament to the art of baking and the joy of savoring a well-crafted dessert.

Let’s dive into the process and make something truly extraordinary together.

Preparation Vanilla Cake with Chocolate Ganache

Prep time: 30 minutes

Cook time: 20-25 minutes

Total time: 50-55 minutes

Course: Dessert

Cuisine: American

Calories: 550

Yield: 5 servings

Kitchen Utensils

• Mixing bowls
• Whisk
• Spatula
• Cake pans
• Oven
• Double boiler or saucepan and heat-safe bowl
• Piping bag (optional)

Ingredients:

For the Cake:

• 2 Eggs
• 1/2 cup granulated sugar
• 1/2 cup Flour (Maida)
• 1 tsp Baking powder
• A pinch of Salt
• 1/2 cup oil
• 1/4 tsp vanilla extract or powder

For the White Chocolate Ganache:

• 1/4 cup white chocolate
• 2 tbsp whipping cream

For the Chocolate Ganache:

• 1/4 cup milk chocolate
• 2 tbsp whipping cream
• 1 tsp butter

For the Frosting:

• 1 cup whipping cream

How to Make Vanilla Cake with Chocolate Ganache

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C). Grease and flour a small cake pan (about 6-inch round or similar size).

2. Prepare the Cake Batter:

• In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
• In another bowl, whisk together the flour, baking powder, and a pinch of salt.
• Gradually add the dry ingredients to the egg mixture, mixing gently until combined.
• Stir in the oil and vanilla extract or powder until the batter is smooth.

3. Bake the Cake:

• Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely on a wire rack before frosting.

4. Prepare the White Chocolate Ganache:

• In a small saucepan, heat the whipping cream until it starts to simmer.
• Remove from heat and add the white chocolate. Stir until smooth and fully combined.
• Let it cool to room temperature.

5. Prepare the Chocolate Ganache:

• In another small saucepan, heat the whipping cream until it starts to simmer.
• Remove from heat and add the milk chocolate and butter. Stir until smooth and fully combined.
• Let it cool to room temperature.

6. Prepare the Frosting:

• Whip the whipping cream until stiff peaks form.

7. Assemble the Cake:

• Once the cake has cooled, spread a layer of the white chocolate ganache over the top of the cake.
• Then, spread a layer of whipped cream frosting over the ganache.
• Drizzle the chocolate ganache over the frosting.

8. Serve:

• Slice and serve the cake. Enjoy your delicious vanilla cake with chocolate ganache!

Feel free to adjust the recipe as needed based on your preferences. Enjoy baking!

Special Note

When preparing the ganache, it’s crucial to pour the hot cream over the chocolate rather than heating the chocolate directly.

This method prevents the chocolate from burning and ensures a silky smooth texture. Also, always let your cake cool completely before adding the ganache, as a warm cake can cause the ganache to melt and become too runny.

Variations and Tips

1. Experiment with Flavors

If you want to switch things up, try adding a teaspoon of almond extract to the vanilla cake for a nutty twist. You could also use dark chocolate or white chocolate in place of semi-sweet chocolate for the ganache.

2. Make It Gluten-Free

For those who need a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour. The results are still deliciously soft and moist.

3. Make Ahead

Both the cake layers and ganache can be made ahead of time. I recommend wrapping the cake layers tightly in plastic wrap and storing them at room temperature for up to two days. The ganache can be refrigerated for up to a week and gently reheated before using.

Decoration Ideas for Vanilla Cake with Chocolate Ganache

Once you’ve crafted your delicious vanilla cake with chocolate ganache, it’s time to make it look as stunning as it tastes! Here are five easy and creative ways to decorate your cake:

1. Chocolate Shavings and Berries

Add elegance by topping the cake with dark chocolate shavings and fresh berries like raspberries or strawberries. The vibrant berries pop against the deep chocolate, and the shavings add texture. Simply use a vegetable peeler to create chocolate curls from a chocolate bar.

2. Edible Gold Leaf

For a touch of luxury, apply small pieces of edible gold leaf around the edges or on top of the cake. Gold leaf adds a sophisticated and glamorous feel without overpowering the chocolate ganache’s simplicity.

3. Piped Whipped Cream Rosettes

Piping whipped cream rosettes around the cake’s perimeter gives a soft and decorative finish. I like to add a small piece of fruit or chocolate in the center of each rosette for extra charm.

4. Sprinkle of Nuts

For a crunchy contrast, sprinkle crushed nuts like hazelnuts or almonds along the cake’s outer edges. Not only do they look pretty, but they also enhance the cake with added flavor and texture.

5. Chocolate Drip Effect

Create an extra chocolatey look by adding a chocolate drip along the edges of the cake. Use a thicker ganache or melted chocolate and gently let it drip down the sides of the cake, creating a dramatic and modern look.

Can You Put Ganache Straight On Cake?

Ganache can be applied directly to a cake, providing a rich and smooth layer of chocolate that enhances both flavor and appearance.

To ensure a flawless finish, it’s helpful to let the ganache cool slightly before spreading it, allowing it to thicken and set properly.

For best results, the cake should be completely cooled and ideally chilled before ganache is added, which helps the ganache adhere better and creates a more even coating.

Storage Information

To store your vanilla cake with chocolate ganache, first ensure the cake is completely cooled before wrapping it.

You can tightly wrap the cake in plastic wrap or place it in an airtight container to keep it fresh. Store it at room temperature for up to 2 days.

If you need to keep it longer, refrigerate it for up to 5 days, but bring it to room temperature before serving for the best texture.

If freezing, wrap the cake in plastic wrap and aluminum foil, and it will last for up to 3 months.

Conclusion

This vanilla cake with chocolate ganache is more than just a dessert—it’s a celebration of flavor and craftsmanship.

The light, airy vanilla cake paired with the rich, silky ganache creates a harmonious blend that delights the senses and satisfies every sweet craving.

As a cake maker, it’s immensely rewarding to see the joy and satisfaction this creation brings to those who enjoy it.

Whether you’re marking a special occasion or simply treating yourself, this cake is a testament to the simple yet profound pleasure of a well-baked treat.

I hope you find as much joy in making and sharing it as I do in crafting it.

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