Artfully delicious with a sweet vanilla cake that melts in your mouth and the most delectable chocolate ganache I’ve ever had. Crowd favorite!
I had high hopes for this cake. I was going to make a chocolate ganache Italian Meringue buttercream. That’s clearly not what you have here. You have the simple chocolate ganache which is arguably everyone in my family’s favorite icing from me. But it wasn’t what I wanted. In fact, I failed MISERABLY at making that buttercream.
Like bad enough that I laid on the ground in my living room for fifteen minutes and spoke to no one. (hello, perfectionism) BUT…through failure, I came up with this delicious cake. One I hadn’t intended, but that I devoured all the same.
And when I laid on the floor and felt like crying, it made me think of The Wright Brother. Not that anyone but people very close to me at the time knew, but I felt like an utter failure the year before this book released. I was a full time author. I was also a fraud. And everyone knew it. (In my head, no one said that to me except the perfectionist whispering in my ear.)
3 things happened very close together:
- Corinne Michaels had a heart to heart with me and told me to stop it. (She’s the best, my biffle)
- I had dinner with some new friends, who told me this story about this billionaire construction owner in Lubbock who her husband flew planes for. I was baffled. Billionaires in LUBBOCK?!
- Another friend joked with me about writing a book about the construction owner and opening it on a shotgun wedding for his sister. Oh, and she’d dated his brother but he didn’t remember.
Bam, The Wright Brother. Arguably, my biggest success came out of failure.
Also, free right now!
- 433g (3 2/3 cup) all purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 stick butter
- 400g (2 cups) sugar
- 2 large eggs + 2 egg whites
- 1 tbsp vanilla
- 1 1/2 cup milk
Chocolate Ganache Ingredients
- 200g (7oz) baking chocolate (I prefer semi-sweet Bakers chocolate but dark chocolate works too!)
- 3/4 cup heavy cream
- 100g (1/2 cup) dark brown sugar
- pinch of salt
- 1/4 cup light corn syrup
1.Preheat the oven to 350°F
2. Grease and line three 8-9″ cake pans with parchment paper.
3. Make cake: Whisk flour, salt, baking powder, and baking sugar together in a medium-sized bowl to combine. Cream the butter and sugar together in a mixer (or hand mixer is fine!) until light and fluffy (about 5 min). Beat in three eggs, two egg whites, and vanilla until combined. Move to low speed and alternate adding the dry ingredients and milk until combined.
4. Pour into the prepared pans and bake for 23-26 minutes. Let cool completely on wire rack.
5. Make ganache: Heat heavy cream, brown sugar, and salt in a medium sauce pan on the stove at medium heat until simmering. Be sure to not let it boil at all. Only until it’s steaming and combined. Chop chocolate down to as small of pieces as you can manage. I use a food processor or a coffee grinder myself so I don’t hurt my wrists chopping. (Hands are valuable. lol) Pour cream mixture over the chocolate. Let sit for a minute and then stir to combine. If there are still pieces of chocolate, put in microwave in bursts of 10 seconds until combined. Let cool completely then add light corn syrup to cooled mixture.
6. Cut off the tops of the cakes if they have mounded using a bread knife. Layer the cakes with a heaping mound of chocolate ganache and spread with knife or spatula. Press each layer firmly into the one below it. Coat the top and sides with chocolate ganache. If ganache is too runny, put in the fridge to firm up but not too long. Serve and enjoy!
Thanks so much for checking out my cake recipe. If you decide to make it, leave a comment below and tell me what you think! Also, grab your free copy of The Wright Brother HERE!