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Vanilla Cake With Chocolate Frosting

A single slice of vanilla cake with chocolate frosting on a plate.
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This vanilla cake with chocolate frosting is a soft and fluffy yet moist vanilla cake made with melt-on-your-mouth butter cake and decadent chocolate ganache. It is simply delicious.

Ingredients

Scale

For vanilla cake:

  • 4 large eggs, room temperature
  • 1 2/ cup + 1 1/2 tablespoons (120 g) granulated sugar
  • 1 sachet (9 g) vanilla sugar
  • 4.2 oz. (120 g) unsalted butter, softened
  • 1 cup + 2 1/2 tablespoons (145 g) all-purpose flour
  • 1/2 cup + 1 1/2 tablespoons (96 g) potato starch
  • 2 3/4 teaspoon (13 g) baking powder

For the chocolate frosting:

  • 14.6 oz. (415 g) dark chocolate, 70% cocoa
  • 1 cup (240 g) heavy cream, 30% fat
  • 2 oz. (55 g) unsalted butter, softened

For chocolate shavings:

  • 3 oz. (85 g) dark chocolate, 70% cocoa

Instructions

  1. Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round cake pan and line the bottom with a parchment paper round. Sift the flour, salt, and baking powder twice in a separate bowl.
  2. To make the cake batter, place the softened butter, granulated sugar, and vanilla sugar in a large bowl or the bowl of your stand mixer. Beat with an electric hand mixer for 10 to 15 minutes, until the mixture is whitish.
  3. Switch the mixer to low speed and continue whisking. Add one egg at a time, beating until it is fully incorporated. Add the next one only when the previous one has been used up. Pro tip: You may end up with a slightly grainy mixture. Do not increase the mixer speed to resolve this issue. Adding flour will fix any slight graininess in the mixture.
  4. Remove the bowl from the mixer and add the sifted dry ingredients one tablespoon at a time. Use a rubber spatula to gently combine, mixing with large movements from the bottom up. Continue until the flour mixture is fully mixed into the batter.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, until a toothpick inserted into the center of the cake comes out dry.
  6. Remove the cake from the oven and flip it onto a cooling rack lined with parchment. Let it rest for 10 to 15 minutes, avoiding excessive condensation on the paper. Then turn the cake over again and let it cool down completely.
  7. To make chocolate shavings, use a short knife or a vegetable peeler to shave a chocolate bar. Alternatively, make chocolate curls out of melted chocolate.
  8. To make the chocolate frosting, chop the chocolate into small pieces. Pour the heavy cream into a small saucepan and warm it. As soon as the bubbles form, add the hot cream to the chopped chocolate and let it stand for 1 minute.
  9. Use a wooden spatula to mix the chocolate mixture until the chocolate is melted. Add the softened butter and mix until smooth.
  10. Let the chocolate frosting stand at room temperature for 30 to 40 minutes to thicken, stirring occasionally. It should reach a spreadable consistency.
  11. To assemble the cake, use a serrated knife or a cake leveler to cut the cake into 3 layers, each about 1 cm thick.
  12. Place the first cake layer on a cake board and spread 1/4 of the frosting over it. Add the second layer and cover it with another 1/4 of the frosting. Finish by placing the third layer on top.
  13. Cover the entire cake, the top and the sides, with the chocolate frosting using an offset spatula. Sprinkle the top of the cake with chocolate shavings.

Notes

  1. To easily slice the cake, heat the knife with hot water, dry it completely, and clean the blade after each cut.
  2. Make a cake ahead of time: Bake the sponge cake in the evening and keep it covered with plastic wrap overnight. Make the ganache filling and assemble the cake the following day.

Nutrition

Find it online: https://www.bakinglikeachef.com/vanilla-cake-with-chocolate-frosting/