THIS IS GREAT
The butter cream and the filling could be made the day before to spead up the prep time.
CAKE:
Preheat oven to 350 degrees.
Grease and flour 3 - 8" round cake pans. In a medium bowl sift flour, soda and salt 3 times. Cream butter and sugar i mixing bowl then add egg yolks one at a time. Gradually alternate adding the flour mixture and buttermilk then add chocolate and mix well by beating about 3 minutes. Fold in the three beaten egg whites, vanilla and almond extract.
Pour batter into prepared cake pans and bake for 45 minutes. Remove from oven and allow cake to cool completely. Place in freezer for 30 minutes . While cake is baking prepare the filling and the Buttercream Icing.
FILLING:
Put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl combine sugar and flour. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour and then return to saucepan.
Stir over medium heat until thick. Add egg yolks all at once and stir rapidly to completely blend. Cook 3 minutes longer. Remove from heat then and add butter, vanilla and almond extract. Cool filling before spreading.
BUILDING CAKE:
Remove cake from freezer and using a serrated bread knife split each layer in half to make six thin layers. Using an 8" rd. cake board place a small dollop of icing on the board and set the first layer. Spread filling on cake and set the next layer until all layers are set. Do not spread the filling on the top layer.
(Important make sure your cake is on a same-size cake board as the cake. (i.e 8-inch cake on an 8-inch cake board.) This is important because the ganache must flow past the cake board. A larger board creates a ledge and the ganache will gather)
Remove cake and place on a wire rack over a cookie sheet. Begin to pour the ganache by starting in the center of the cake and move in a circular pattern until the top is completely covered. Keep pouring once you get toward the edges until the sides are completely covered. The ganache on the cookie sheet and be saved and reused.
Remove cake from the wire rack and place on a cake dish and pipe a clam shell border at the base of the cake.
BUTTER CREAM ICING:
Cream butter on medium speed until fluffy. Add milk and blend. Add sugar gradually. Mix on medium speed until smooth. Add vanilla. Beat on high speed until light and fluffy.
FIrst the cake needs to be decrumbed. Mix a little milk into the butter cream icing to make a thinner icing. Spread on top and sides of the cake to decrumb cake. THis will ensure a smooth cake.Place in refrigerator to set the icing for at least 30 minutes. Remove cake and ice cake with the remainder of the butter cream icing dipping the offset icing spatula into a glass of water between spreading the icing to make as smooth as possible. after icing the cake again place the cake in the refrigerator to set.
GANACHE:
Place the chocolate and butter in a bowl. In a saucepan, heat the cream just until bubbles start to form around edge of pot. Pour the hot cream over the chocolate and let sit for a few minutes. Then stir with a spoon. It will look lumpy at first. Keep stirring and it will start to smooth out and come together. The consistency to pour should between honey and syrup. Not to runny but thick enough to hold. Pour the Ganache into a 4 cup measuring cup and let cool for 15 minutes if to thin to thicken up.
Place the cake on an inverted flat bottom cereal bowl on a large plate. Lifting the cake so the ganache will fall on plate. Taking the pitcher pour the ganache starting at the center of the cake and moving in a circular motion from the center towards the edge. Pour enough so it will flow over the edge. The ganache should flow over the side of the cake like a waterfall.
If needed, collect the poured ganache from the pan and re-pour over the cake . Re heat the ganache if necessary in microwave at 30 second intervals to desired temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 766 | ||
Calories from Fat: 393 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.7g | 58 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 519.6mg | 160 % | |
Sodium 2522.6mg | 87 % | |
Potassium 357mg | 9 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 84.7g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 766
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