The pairing of vanilla cake chocolate ganache is a classic favorite in the world of desserts. Vanilla cake, known for its light and airy texture, provides the ideal base for a luxurious chocolate ganache, transforming it into an indulgent delight.
It’s a birthday celebration, an anniversary, or just a Sunday treat, this dessert shines brightly at the center of the table.
The simplicity of the vanilla cake, enhanced by the luxurious chocolate ganache, makes it a versatile choice that can be dressed up for special events or enjoyed in a cozy setting.
The process of making this cake is straightforward, allowing bakers of all skill levels to achieve impressive results.
The combination of basic pantry ingredients for the cake and the rich chocolate for the ganache ensures that this dessert can be made anytime you crave something sweet.
Let’s dive into the details of crafting this delectable treat!
How To Prepare Vanilla Cake Chocolate Ganache?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55-60 minutes
Course: Dessert
Cuisine: American
Yield: 8 people.
Equipment Needed
- 2 mixing bowls
- Electric mixer (handheld or stand)
- 9-inch round cake pan
- Parchment paper
- Wire cooling rack
- Saucepan for ganache
- Whisk or spatula
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter (optional, for extra shine)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
In a large mixing bowl, beat the softened butter and sugar together until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix until just combined.
Step 3: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and line the bottom of the cake pan with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 5: Make the Ganache
In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate melts and the mixture is smooth. If desired, add butter for extra shine.
Step 6: Assemble the Cake
Once the cake has cooled completely, pour the chocolate ganache over the top, allowing it to drip down the sides. Let it set for about 15 minutes before slicing.
Nutrition Facts Vanilla Cake Chocolate Ganache
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Carbohydrates | 45g |
| Protein | 4g |
| Sugar | 25g |
Delicious Serving Suggestions
I love serving this vanilla cake chocolate ganache alongside a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.
A dollop of freshly whipped cream adds a touch of elegance, while fresh berries like strawberries or raspberries bring a pop of color and tartness that perfectly complements the sweetness of the cake.
For an extra special touch, consider drizzling some chocolate sauce or caramel over the top just before serving. Enjoy it with a cup of coffee or tea for a perfect afternoon treat!
Tips and Variations
Tips:
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter; this will keep the cake light and fluffy.
- Use high-quality chocolate for the ganache to enhance the flavor.
Variations:
- Add a layer of fresh fruit, like strawberries or raspberries, between the cake layers for added flavor.
- Substitute almond extract for half of the vanilla for a nutty twist.
- For a richer flavor, try using dark chocolate in the ganache.
Kitchen Tips
✔Always use room temperature eggs and butter for a smoother batter and better incorporation of ingredients.
✔Use a kitchen scale for precise measurements, especially for flour and sugar, to ensure consistent results in your baking.
✔Sifting flour, baking powder, and cocoa powder can prevent clumps and help aerate your mixture, leading to a lighter cake.
✔To prevent sticking, line your cake pans with parchment paper, even if you grease them. This makes for easier removal and cleaner slices.
✔Allow cakes to cool completely before frosting. This prevents the ganache or icing from melting and sliding off, ensuring a beautifully finished dessert.
Does Ganache Go With Vanilla Cake?
Absolutely! Chocolate ganache pairs beautifully with vanilla cake, creating a delightful contrast between the rich, creamy chocolate and the light, fluffy vanilla.
This combination enhances the overall flavor experience, making each bite a perfect balance of sweetness.
What Cake Goes Well With Ganache?
Ganache works wonderfully with various cakes, including chocolate, red velvet, and even coffee-flavored cakes.
Its smooth texture complements denser cakes, adding a luxurious finish that elevates the dessert to a whole new level.
Can I Put Ganache Straight Onto Cake?
Yes, you can put ganache straight onto a cake! Just make sure the cake has cooled completely before applying the ganache.
Pour it over the top, allowing it to drip down the sides for a beautifully rustic look. This method creates a decadent and visually appealing dessert.
Does Chocolate Ganache Become Hard?
Yes, chocolate ganache can harden as it cools. The consistency depends on the ratio of chocolate to cream used; more chocolate will result in a firmer ganache.
If you want a softer texture, you can warm it slightly before serving, or use a higher cream-to-chocolate ratio for a more pourable consistency.
Storage Information
To store your vanilla cake chocolate ganache, place it in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate the cake for up to a week.
For the best texture and flavor, allow the cake to come to room temperature before serving. If you’ve made extra ganache, store it separately in an airtight container in the fridge for up to a week.
You can gently reheat it in the microwave or on the stovetop to restore its smooth consistency before using it again.
Conclusion
Vanilla Cake Chocolate Ganache is not just about following a recipe; it’s an experience that invites creativity and joy into the kitchen.
The soft vanilla layers paired with the velvety chocolate ganache create a perfect marriage of flavors and textures that pleases both the eyes and the palate
As you cut into the cake, the moist, fluffy layers reveal themselves, enticing everyone around with its inviting aroma.
So, gather your ingredients, roll up your sleeves, and enjoy the process of creating something beautiful.
This vanilla cake chocolate ganache will undoubtedly become a cherished recipe in your baking repertoire, bringing smiles and sweet moments for years to come.
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Vanilla Cake Chocolate Ganache
Equipment
- 2 mixing bowls
- Electric mixer (handheld or stand)
- 9-inch round cake pan
- Parchment paper
- Wire cooling rack
- Saucepan (for ganache)
- Whisk or spatula
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chopped
- 1 tablespoon unsalted butter optional, for extra shine
Instructions
Step 1: Prepare the Cake Batter
- In a large mixing bowl, beat the softened butter and sugar together until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 2: Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix until just combined.
Step 3: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and line the bottom of the cake pan with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 5: Make the Ganache
- In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate melts and the mixture is smooth. If desired, add butter for extra shine.
Step 6: Assemble the Cake
- Once the cake has cooled completely, pour the chocolate ganache over the top, allowing it to drip down the sides. Let it set for about 15 minutes before slicing.