Sunday, January 10, 2010

Winter Fun 2: Ganache Topped White Butter Cake

Nov 22, 2009: R's Birthday
I wanted to make a cake for my roommate's birthday, so chose the white butter cake from and made a dark chocolate ganache topping. It was so beautiful before I drizzled it with white icing! The icing was too liquidy over the also-liquidy ganache, and the two flowed into each other to make a funky mess. I could call this a Messy Zebra cake, but that would just be a sad attempt to cover up a mistake. Nevertheless, the cake came out very good: rich and sweet under the dark chocolate. The hardest thing was whipping up the egg whites. I don't have a beater or hand mixer in my Berkeley home, so I used chopsticks to try and whip it up. Man, my arms were so tired! Baking is a serious form of exercise, I'm telling you!

Cake Ingredients
1 3/4 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, room temp
3/4 cup white sugar
1/4 cup light brown sugar
2 large eggs, separated
1 tsp vanilla extract
1/2 cup milk
1/8 tsp cream of tartar (or fresh lime/lemon juice if you don't have it, like me all the time :P )

Cake Directions
See recipe

Dark Chocolate Ganache
Dove dark chocolate squares, chopped up
Whole fat milk

Ganache Directions
Add a small amount of milk to a small saucepan and heat on medium low, stirring constantly. Add dark chocolate and mix in until you have a thick consistency. Pour this over the cooled cake. I don't recommend putting icing on top unless you have a very thick ganache and a very thick icing. If you want icing, just mix powdered sugar and a small amount of milk until you get the desired consistency.

1 comment:

  1. I bet this was scrumptious - especially with the ganache on top!