Vanilla Butter Creme Chocolate Ganache Birthday Cake Recipes

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
• Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
• Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
• Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

VANILLA BUTTER-CREME CHOCOLATE GANACHE BIRTHDAY CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 3 (9 inch) cake pans.
• In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
• Add sugar, beating until fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• In a medium bowl, combine flour and baking powder.
• In a small bowl, combine milk, buttermilk, cream and vanilla.
• Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating until just combined.
• In a medium bowl, beat egg whites at medium speed with an electric mixer until stiff.
• Gently fold egg whites into batter.
• Spoon batter evenly into prepared pans.
• Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
• Let cool in pans for 10 minutes.
• Remove from pans and cool completely on wire racks.
• Spread Vanilla Butter Crème in between layers and on top and sides of cake.
• Place cake in freezer for 30 minutes.
• Pour warm Ganache over top of cake letting it run down sides.
• For the Vanilla Butter Crème in a large bowl beat butters and cream cheese at medium speed with a electric mixer until creamy.
• Gradually beat in icing sugar until smooth.
• Beat in vanilla and Wilton's Butter flavor.
• In a medium bowl combine cream and chocolate.
• Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes).
• Make sure the chocolate is just a little warm. Carefully and gently spoon Ganache over top of the cake and allow to drip down the sides.
• Let cool for 10 minutes.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
• Add the eggs one at a time.
• Mix in the syrup and vanilla.
• Add the flour and mix until JUST combined (overbeating with make the cake too tough).
• Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
• Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
• You can tilt the rack to smooth the glaze.
• Do not refrigerate.