Ingredients For the Dessert 1 tsp Vanilla Extract 45 g Cornflour 340 g Unsalted Butter ½ tsp Bicarbonate of Soda 3 Eggs 1 tsp Baking Powder 3 Eggs (Yolks) 240 g Buttermilk 400 g Caster Sugar 315 g Plain Flour 1 Pinch Sea Salt For the Icing 225 g Unsalted Butter (Cubed) ½ tsp Vanilla Extract 340 g Dark Chocolate 140 g Icing Sugar 240 g Double Cream 1 Pinch Sea Salt * Always check the ingredient labels for allgergen information The ganache frosting can be made a day in advance. Share this Recipe Facebook Twitter Pinterest WhatsApp
Yellow Cake with Chocolate Ganache by Dan Serves 12 Total 1 hour 15 minutes Oven Temp 175 °C - 45 minutes Difficulty Not too Tricky Chef Joanne Chang Method In a large bowl cream together the butter, vanilla extract and sugar until light and creamy. Add the eggs and egg yolks one at a time and beat until combined. Add the flour, cornflour, salt, baking powder, bicarbonate of soda and half the buttermilk and mix until just combined. Fold in the remaining buttermilk. Be careful not to overmix. Divide the cake batter evenly between two greased cake tins. Bake for 45 minutes or until the tops are golden brown. Allow to cool. To make the ganache icing, scald the cream in a pan (bubbles form around the side of the pan but the cream is not boiling). Remove from the heat and add the chocolate and stir together until smooth, then allow to cool completely. Beat the butter until creamy and then add the icing sugar, salt and vanilla extract and combine. Add the chocolate mixture and mix together. Place the first cake on a plate, flat side up. Spread about 1/3 of the icing on top. Add the second cake on top, again flat side facing up. Spread a thin layer of the icing on top and around the side (this is the crumb layer, to stop any loose crumbs migrating to the top). Add the remaining icing and spread evenly on top and around the sides.