Vanilla Bean Cake with Ganache Filling and Speckled Shaved Chocolate Vanilla Buttercream

Note: This recipe was written for a two-tiered cake with three 9-inch layers and three 6-inch layers. Cut the recipe in half to make a standard 8 or 9 inch 3-layer cake.

Vanilla Bean Cake with Ganache Filling and Speckled Shaved Chocolate Vanilla Buttercream

cake

• • 3 1/3 cups granulated sugar

  • 12 ounces cream cheese, room temperature

  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup oil

  • 6 whole eggs

  • 1 tablespoon vanilla bean paste, or seeds from 1/2 vanilla bean

  • 4 1/2 cups cake flour

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 2 cups buttermilk

  • 2/3 cup sour cream

ganache

• • 6 ounces bittersweet chocolate, finely chopped

  • 6 ounces heavy whipping cream

buttercream

• • 3 cups unsalted butter, room temperature

  • 1 tablespoon vanilla bean paste, or seeds from 1/2 vanilla bean

  • 6 cups powdered sugar

  • 3 tablespoons meringue powder

  • 3-6 tablespoons milk or cream

  • 4 ounces bittersweet chocolate, grated or very finely chopped

Cake.

Preheat the oven to 350. Spray the bottoms only of three 6-inch pans and three 9-inch pans with non-stick spray, line with parchment paper, and spray the paper as well.

In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, cream cheese, butter and oil on medium speed for 3-4 minutes, until light and fluffy. Beat in the eggs, one at a time, beating each for 1 minute before adding the next; beat in the vanilla.

In a separate bowl, combine the flour, salt, baking powder and baking soda. In another bowl, combine the buttermilk and sour cream. With the mixer on low, add the flour mixture to the mixing bowl in 3 additions, alternating with the buttermilk/sour cream, starting and ending with the flour, just until moistened.

Divide the batter between the pans and bake the cakes for 20-27 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans on wire racks, covered loosely with clean kitchen towels.

Ganache.

While the cake is cooling, place the chopped chocolate in a bowl. Gently warm the cream in a saucepan over low heat, just until it begins to simmer around the edges. Pour the cream over the chocolate, let stand for 3 minutes, then stir with a spatula until smooth. Set aside to cool and thicken at room temperature for about an hour.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean until smooth. With the mixer on low, add the powdered sugar and meringue powder until combined. Add the milk/cream and whip on medium high for 4-5 minutes, until very light and fluffy. Fold in the chopped chocolate.

Assembly.

Place one of the cooled 9-inch cakes, bottom side up, on a cake pedestal or cake board. Pipe a "dam" of buttercream around the edge of the cake, then spread some of the ganache onto the cake, just to the dam of buttercream. Repeat with each layer, then frost the cake all over with the buttercream.

Recipe from Curly Girl Kitchen