T wo fluffy Vanilla cake layers filled and covered with a melt-in-your-mouth whipped chocolate ganache that tastes like a luxurious chocolate mousse; It´s really good!
This vanilla cake has a feathery lightness and is so fluffy and tender and a perfect match with the whipped chocolate ganache .
The vanilla cake is made with both eggs and egg yolks for extra richness, structure, and depth of flavor to this vanilla cake.
If you're not a fan of chocolate frostings, you can cover this cake in delicious marshmallow frosting or angel feather icing!
Before you bake the vanilla cake
Read the recipe completely, and make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link
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Bakers Note
→When making this ganache, It is important to use good-quality dark chocolate, everything from 62 to 70%. I used Valrhona 66%. Do not use baking chocolate if you do; the whipped ganache can look soft and fluffy as soon as you whip it but will change texture in seconds when you stop mixing it and will become a dry texture, and you are not going to be able to spread it nicely on a cake, and won't taste good.
→For this recipe, use good-quality salted butter. It is best when using "Salted Butter " in this recipe to try to use European-style butter as it has more fat content. The salted butter gives the chocolate ganache an extra touch of salty deliciousness and makes the ganache a bit more creamy; if you use unsalted butter, you might want to add an extra touch of salt to this recipe.
→ I use heavy cream that contains 40% fat; 35% is OK, too, Do not use 30%, or you will have trouble whipping the ganache into a fluffy chocolate cloud.
→ I use 150 grams of powdered sugar in this ganache; you can use less. The amount of powdered sugar in the recipe is made with Valrhona 66%, which is bittersweet enough for my taste. if you are using 62%, you might want to add less powdered sugar ( at least 50 grams) as the less dark % chocolate you are using, the sweeter the chocolate is. If you are using 66 to 70 %, I find 150 grams is sweet but not overly sweet. But if you are a fan of bittersweet chocolate, you can remove 50 grams as well.
- Bakers Tip
→For this recipe, I´m using the reverse mixing method, which means you start with the dry ingredients and end with the eggs/egg yolks; I love using this method when I want fluffy cake layers.
→ I use Cake flour for this cake; Cake flour has low protein content ( low gluten), making this cake so light, tender, and soft crumbs. The next best alternative is my recipe for → DIY Cake Flour.
Vanilla Cake
- 400 gram heavy cream, at room temp 21C°/65F°
- 2 teaspoons vanilla bean paste
- 300 gram cake flour
- 375 gram superfine sugar
- 1 tablespoon + 1 teaspoon (15 gram) baking powder
- a pinch of salt
- 200 gram unsalted butter cut into small pieces, pliable but cool 18C°/65F°
- 200 grams eggs ( from 4 large eggs), at room temp 21C°/70F°
- 2 large egg yolks ( 40 grams) or 1 large egg ( 50 grams), at room temp 21C°/70F°
Whipped Chocolate Ganache -Bittersweet
- 350 grams good-quality dark chocolate, finely chopped or callets 62 to 70% *note
- 150 grams powdered sugar, or less
- 25 grams unsweetened cocoa powder
- 50 grams good quality salted butter or unsalted butter
- 1 or 2 tablespoon glucose or light corn syrup, or honey, optional
- 1 or 2 teaspoons instant espresso powder
- 425 grams heavy cream 35 to 40% fat
- A large pinch of fine sea salt; add an extra pinch if using unsalted butter
F or the cake layers, for best results, it is essential for the unsalted butter to be semi-cold, meaning pliable but cool; the right temperature is 18C°/65F° . I prefer using a digital laser thermometer to be 100%.
The vanilla-infused heavy cream and the eggs and egg yolks need to be at the same temperature, 21C°/70F° again; using a digital laser thermometer is the best way to know for sure. If your cream or eggs are too cold, it will produce a range of problems, such as a gummy layer along the bottom.
Make sure to mix as lightly and as little as mentioned in the instructions; over-mixing your cake batter will cause it to fall in the oven and create a dense texture.
Directions for the Vanilla cake layers
- Preheat the oven to 325F° (165C°) 30 minutes before baking.
- Note → for best results, it is essential for the cream, butter, and eggs/yolks to be at room temperature before starting this recipe. If the ingredients are too cold, they won’t emulsify or whip up with enough air to create a good rise .
- If your eggs are not at room temperature when you are ready to mix your cake, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes before you make the cake batter.
- Brush 2 x 20 cm ( 8- inches) round baking pans with softened butter, add one tablespoon of flour to each baking pan and tap around the pan until all the buttered surface is covered.
- Then turn the pan upside down over a sink and tap out the excess flour, and apply a parchment circle to the bottom.
- In a small bowl, combine heavy cream and vanilla bean paste, or use pure vanilla extract with a whisk to combine and set aside for now.
- Add 300-gram cake flour, 375 grams superfine sugar, a pinch of salt, and 15-gram baking powder into a bowl of a stand mixer fitted with the whisk attachment, and mix on low speed for about 1 minute to combine.
- Then add 200 grams of unsalted butter one piece at a time, about every 10 seconds.
- Once all of the butter is added, the mixture should resemble almond flour, and when you run your hands through it feels kind of sandy, and there should be no large lumps of butter left.
If you, at this point, still have large lumps of butter, try to break them up with your beautiful hands and continue mixing at low speed until the flour and butter mixture resembles almond flour/ feels sandy.
- *Note when it is time to add the cream mixture, you want to add a little at a time and make sure you’re maintaining the smooth emulsion the whole time. Make sure the cream is at room temp and add it in small increments and mix at low speed until smooth. You don't want to add the cream at once, or the fat won't be able to trap it, and the batter will look curdled.
- With the mixer on low, slowly pour in the 400-gram heavy cream and vanilla mixture in a few small increments; when all of the cream/vanilla mixtures are added, continue mixing at medium speed (speed 4 on KitchenAid) for two full minutes to develop the structure. Set a timer!
- The batter should have gained volume at this point, and all the ingredients should be incorporated at this stage. If you don’t mix it for two full minutes, your cake could be under-mixed and collapse in the center and won't be as tender and fluffy as mine.
- Stop the mixer and scrape down the side and bottom of the bowl, remove the whisk attachment, and shake out the excess batter that is collected inside. From this point, you need to mix as lightly and little as I mention.
- Note → me before you add the eggs/egg yolks. As most cakes are highly prone to overmixing, when you reach this step where you add the eggs/ egg yolks, it is very important to mix lightly. This is because your cake batter will become tough if you work it to the point that the gluten in the flour starts to form. This process simply cannot be rushed, as you are emulsifying a liquid into a fat; if not done gradually, you risk “breaking” the batter, and you see the mixture separate.
- Attach your whisk attachment again, starting on medium-low speed, and gradually add the 200-gram eggs and 40-gram egg yolk one at a time to the batter, beating on medium speed for only 10 seconds each time ( not any longer!) after each addition to incorporate the ingredients and strengthen the structure.
- The key to this method is to slowly stream the egg into the batter, allowing it time to be absorbed; stop the mixer after each addition and scrape down the side and bottom of the bowl also, remove the whisk attachment and shake out the excess batter that is collected inside. Be careful not to overmix, or the crumb will be dry.
- When all the eggs/egg yolks are added, stop the mixer and scrape down the side and the bottom fold once or twice to ensure the batter at the bottom of the mixing bowl is incorporated.
- Evenly divide the cake batter ( about 1500 grams of cake batter) among the two prepared pans, spreading evenly with a spatula.
- Bake in the bottom third of the oven until a cake tester/toothpick inserted in the center of the cake comes out with just a few moist crumbs.
It takes about 25 to 30 minutes. Rotate the cakes during the last 10 minutes of baking when you are sure the cakes are set enough to be moved.
- Note; Don’t peek while the cakes are baking, opening the oven door during this process may cause the temperature to drop before the structure has solidified, causing the cake to collapse. Resist!
- Allow the cakes to cool in their pans for about 15 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto a wire rack, peel off the paper liners, and let them cool completely.
- Because of the amount of sugar in this cake, it often causes a deep golden "crust" on top of the cake layers. Therefore, I prefer to trim all of the sides and tops of each layer with a knife before assembling and frosting this cake; this is optional. If you want to do that, make sure you have this done before you start with the frosting.
- Once the cake layers are completely cooled, wrap each cake layer tightly in plastic wrap until you are ready to decorate the cake. I do not recommend placing this cake in the fridge or freezer as it will harden because of the butter, and you will lose the fluffiness.
- Make sure your cake layers are cooled completely before frosting the cake with whipped ganache.
Chocolate Ganache
- For this ganache to work, make sure to use high-quality dark chocolate; the better the chocolate, the better result and the more delicious it will be. For this recipe, I used Valrhona 66%.
- Do not use baking chocolate if you do; the whipped ganache can look soft and fluffy as soon as you whip it but will change texture in seconds when you stop mixing it and will become a dry texture, and you are not going to be able to spread it nicely on a cake and won't taste delicious.
- Place 350 grams of chocolate into a bowl of a stand mixer. If not using callets, make sure to coarsely chop the chocolate; a serrated knife is best for the job.
- In a medium saucepan, add 150 grams powdered sugar, 25 grams unsweetened cocoa powder, 50 grams good quality salted or unsalted butter, one or two tablespoons glucose (or light corn syrup or honey), 1 or 2 teaspoons instant espresso powder, a large pinch of fine sea salt, and 425 grams heavy cream. Warm the cream mixture over medium heat, and make sure to stir at all times; warm it until just to a boil, about 80C°/176F°. Using a digital thermometer is the best way to know.
- Quickly pour the warm chocolate mixture over the dark chocolate. Let the mixture sit for about 1-2 minutes before stirring. Then stir slowly with a spatula until smooth in the middle and emulsify the cream and chocolate.
- If you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth.
- Place the bowl with ganache in the refrigerator until the consistency of pudding. This can take less than 30 minutes or longer. It all depends on the quality of the chocolate you have used and how cold your fridge is. The ideal temperature of the ganache should be 20C°/68F°. Using a digital thermometer is the best way to know.
- When ready, use your whisk attachment and beat the ganache on medium-high speed; this can take everything from 30 seconds up to 1 to 3 minutes, so (watch it closely) until the mixture forms very soft, sloppy peaks when the batter is raised and looks like a luscious chocolate mousse.
- The whipped ganache will continue to thicken after a few minutes at room temperature. The safest way to prevent overbeating is to use the stand mixer and mix until the ganache thickens, and then continue by hand with a whisk. Overbeating causes curdling. It´s best to use the Chocolate Ganache as soon as it is made.
- The whipped ganache frosting must be used immediately. I f the mixture is overbeaten and grainy, it can be restored by re-melting, chilling, and re-beating the ganache.
- If the ganache seems too thick or seems difficult to spread after you mix it, leave the mixer bowl at room temp for 5 to 10 minutes and re-whip lightly until fluffy.
- Store leftovers in the fridge; the whipped ganache will keep covered in the fridge for up to one week. Bring it to the right temperature 20C°/68F° and re-whip lightly if needed.
- Place the first cake layer on your cake stand, and spread 1/3 of the whipped ganache into an even layer, and don't overwork the ganache. It can get grainy.
- Place the second layer on top. Finish the top and sides of the cake with the remaining frosting. I prefer doing this in a very old-fashioned/ homemade style, especially when I decorate my cake with whipped ganache. Less touching the cream is the best!
- For maximum freshness and deliciousness, serve this cake on the day it is made.
- Leftovers will keep for up to 24 hours at room temperature ( not in the fridge) under a cake dome, but serving the cake made on the same day is the most delicious!