Classic Yellow Cake with Decadent Chocolate Ganache
This Classic Yellow Cake with Decadent Chocolate Ganache is a nostalgic dessert that takes you back to the simple pleasures of homemade cakes. Inspired by my husband's childhood favorite, this recipe features a moist and fluffy yellow cake made from scratch, layered with a rich and creamy chocolate ganache that will satisfy any sweet tooth. Perfect for birthdays, celebrations, or a cozy evening at home, this cake pairs wonderfully with a tall glass of milk or a scoop of vanilla ice cream. Its delightful flavors and textures make it a timeless treat that will have everyone asking for seconds!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Vegetable Shortening
1 cup (softened)
Granulated Sugar
1 cup (none)
Whole Egg
1 (none)
Egg Yolks
3 (none)
Cake Flour
1 1/2 cups (sifted)
Baking Powder
2 teaspoons (none)
Salt
1 pinch (none)
Milk
1/2 cup (none)
Vanilla Extract
1 teaspoon (none)
Egg Whites
3 (none)
Unsweetened Chocolate
3 ounces (chopped)
Sweetened Condensed Milk
1 (14 ounce) can (none)
Unsalted Butter
1/2 cup (cut into 8 pieces)
Beaten Egg Yolk
1 (none)
Vanilla Extract
1 1/2 teaspoons (none)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large mixing bowl, beat the vegetable shortening with an electric mixer on medium speed until it becomes light and fluffy.
3
Gradually add the granulated sugar, continuing to beat until the mixture is smooth and creamy.
4
Add the whole egg and the egg yolks, one at a time, beating well after each addition to ensure everything is well incorporated.
5
In a separate bowl, sift together the cake flour, baking powder, and salt.
6
Slowly add the flour mixture to the batter in three parts, alternating with the milk in three parts, starting and ending with the flour mixture. Mix until just combined.
7
Stir in the vanilla extract until evenly distributed.
8
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate the mixture.
9
Divide the batter evenly between two greased and floured 8-inch round cake pans.
10
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before icing.
12
For the chocolate ganache, set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the unsweetened chocolate and stir until it melts completely.
13
Once melted, stir in the sweetened condensed milk until the mixture is smooth.
14
Gradually add the unsalted butter, one piece at a time, stirring after each addition until well combined.
15
Stir in the beaten egg yolk and vanilla extract, mixing until the ganache is thick and smooth. If the ganache becomes too thick, thin it out with a little hot water.
16
Once the cakes are cool, place one layer on a serving plate and spread a generous amount of ganache on top. Place the second cake layer on top, and cover the entire cake with the remaining ganache.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe called?
This recipe is for a Classic Yellow Cake with Decadent Chocolate Ganache.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of fat is used in the cake batter?
The cake batter uses 1 cup of softened vegetable shortening.
What kind of flour is required for the best results?
The recipe calls for 1 1/2 cups of sifted cake flour.
How many eggs are needed for the cake layers?
You will need 1 whole egg, 3 egg yolks, and 3 egg whites for the cake.
How should the egg whites be prepared for the cake?
The egg whites should be beaten in a clean bowl until stiff peaks form and then gently folded into the batter.
What size pans should be used for baking?
The batter should be divided between two greased and floured 8-inch round cake pans.
How long does the cake need to bake?
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
What are the main ingredients for the chocolate ganache?
The ganache consists of unsweetened chocolate, sweetened condensed milk, unsalted butter, an egg yolk, and vanilla extract.
How do I melt the chocolate for the ganache?
The chocolate should be melted using a double boiler over simmering water.
What should I do if the ganache becomes too thick?
If the ganache is too thick, you can thin it out with a little hot water.
When should I add the butter to the ganache?
Add the unsalted butter one piece at a time after the chocolate and condensed milk are smooth, stirring after each addition.
How is the cake assembled?
Place one layer on a plate, spread ganache on top, place the second layer on top, and then cover the entire cake with the remaining ganache.
What are some suggested pairings for this cake?
This cake pairs wonderfully with a tall glass of milk or a scoop of vanilla ice cream.
Is the cake flour used straight from the bag?
No, the cake flour should be sifted together with the baking powder and salt.
How should the flour and milk be added to the batter?
Add them in three parts, alternating between flour and milk, starting and ending with the flour mixture.
What is the preparation for the butter in the ganache?
The 1/2 cup of unsalted butter should be cut into 8 pieces.
How much baking powder is in the recipe?
The recipe requires 2 teaspoons of baking powder.
What type of chocolate is best for the ganache?
The recipe calls for 3 ounces of chopped unsweetened chocolate.
Does the ganache contain any sweetener?
Yes, the sweetness comes from one 14-ounce can of sweetened condensed milk.
How many servings does this cake make?
The specific serving count is not provided, but it is a standard two-layer 8-inch cake.
What tags are associated with this recipe?
Tags include cake, yellow cake, chocolate ganache, dessert, homemade, baking, birthday cake, and classic recipe.
What is the first step in making the cake batter?
The first step is beating the vegetable shortening with an electric mixer until light and fluffy.
When do you add the vanilla extract to the cake?
Stir in the vanilla extract after the flour and milk have been mixed into the batter.
Is there salt in the cake batter?
Yes, a pinch of salt is sifted with the flour and baking powder.
How many egg yolks are used in total across the cake and icing?
A total of 4 egg yolks are used: 3 in the cake batter and 1 in the ganache.
What is the texture of the final cake?
The cake is described as moist and fluffy.
Can I use granulated sugar in this recipe?
Yes, 1 cup of granulated sugar is used in the cake batter.
How much vanilla is used in the ganache?
The ganache uses 1 1/2 teaspoons of vanilla extract.