Indulge in the sublime symphony of flavors with our Decadent Vanilla Cake adorned with a Silky Chocolate Ganache. Crafted for those who appreciate the finer things in life, this cake combines the classic, comforting taste of vanilla with the luxurious richness of chocolate. Perfect for a 20cm diameter and 5cm height mold, this recipe promises a baking experience that’s as enjoyable as the delicious masterpiece it creates.
Why You’ll Love This:
This cake is a love letter to all things sweet and satisfying. From its moist and tender vanilla sponge to the glossy chocolate ganache that graces its top, every bite is a blend of comfort and indulgence. The simplicity of the ingredients belies the complexity of flavors, making it a guaranteed hit for any dessert lover.
Perfect Occasion:
Whether it’s a celebration, a cozy family gathering, or simply a moment to treat yourself, this cake fits every occasion with elegance and ease. It’s the ideal centerpiece for birthdays, anniversaries, or any day that calls for a little extra sweetness.
Decoration Tips:
For an added touch of sophistication, adorn your cake with fresh berries, a sprinkle of edible gold dust, or delicate chocolate shavings. The contrast of the garnish not only enhances the visual appeal but also introduces a delightful texture and flavor complexity.
For the Vanilla Cake:
- 300 ml of heavy cream
- 150 g of granulated sugar
- 1 tbsp of vanilla extract
- 6 eggs
- 75 ml of milk
- 300 g of self-rising flour (or all-purpose flour plus 1 tsp of baking powder)
- In a mixing bowl, combine the heavy cream, sugar, and vanilla extract. Whisk by hand until slightly thickened. Incorporate the eggs one at a time, mixing well after each addition. Blend in the milk. Gently fold in the flour in two additions, mixing just until combined. Transfer the batter to a greased mold and bake at 170°C (338°F) for 45 minutes or until a toothpick inserted comes out clean. Let cool in the mold for 10 minutes before removing. If the cake has a dome, level it with a serrated knife while still warm.
For the Simple Syrup:
- 1 cup of water
- 1 cup of sugar
Heat the water and sugar in a saucepan until boiling, then simmer for 6 minutes. Allow to cool slightly before applying to the warm cake. Let the cake cool completely afterwards.
For the Chocolate Ganache:
- 200 g of finely chopped dark chocolate
- 200 ml of heavy cream
Heat the cream until it just begins to boil, then pour over the chopped chocolate. Let it sit for 5 minutes before stirring until smooth. Pour over the cake, allowing it to set without touching to maintain its shine.
Whipped Cream Accompaniment: Whip heavy cream with powdered sugar and vanilla to taste and serve alongside the cake.
Enjoy this baking journey and the delightful dessert that awaits at its end.
