Good Thing: Yellow Cake with Ganache
November 16, 2006
When I began this blog I swore that I wouldn't ever start a post by saying something like, wow! It's been a LONG TIME since I blogged here! Have you MISSED me? I bet you have. GEE. Here's a new post then. Chomp away.
No, I don't like that approach - it presumes that thousands of people have been waiting with bated breath for my next meandering post, and we all know that there are actually only about 8 of you. Well, maybe less, if you include the multiple times my mother checks for something new.
So, this is not an apology for not posting in two weeks; I will presume no such vast readership as to make that necessary. I have been pretty busy posting over at The Kitchen anyway. One of the things I posted there this week was a recipe for plain yellow cake. I take a strong stand against boxed cake mixes, as I think they tend to taste musty. They also are way too sweet and have no depth of flavor. So say I.
This cake, on the other hand, is a snap to whip up. I timed myself, and it only took me 12 minutes. And that was only because I dropped an egg, a whole egg with shell still attached, into the mixer bowl with the beaters running, and I had to stop and painstakingly pick OUT EVERY BIT. With my fingers. Hopefully no one who ate the cake will read that. I think I got it all out. Anyway, that's why it took so long. Otherwise, 8 minutes tops from bowl to oven.
This cake proves Betty Crocker's classic status once again. It's incredibly tender and moist, even two days later. It is SO moist. I can't believe such a quick one-bowl cake tastes like this. I have a thing for yellow cakes with chocolate frosting - the simple things are the best, I think. Once you've tried this cake I don't think you will want to go back to a mix.
I covered it with a simple dark chocolate ganache and took it to the office for a birthday, where it was officially dubbed a Very Good Thing. Which is good, because otherwise I would have eaten it all myself.
Go to Apartment Therapy for the cake recipe.
7 oz. good quality chocolate
1 cup cream
1 tablespoon corn syrup
1 tablespoon liquor, like brandy or rum (optional)
Chop the chocolate fine and have it ready in a heatproof bowl or measuring glass. Heat the cream over medium heat until it comes to a simmer, then pour it over the chocolate. Add the corn syrup and whisk briskly until everything is smooth. Whisk in the liquor.
Pour this immediately over the top of the cake layers, then put the rest in the fridge and let the ganache firm up until it's a spreadable consistency. Then use a spatula to spread it on the sides of the cake.
Posted by Faith at 16 November 2006
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As one of the 8, hi! I haven't been blogging or reading blogs much myself, obviously--the end of the semester approaches, and the papers and student appointments are piling up. The cake looks wonderful!
Posted by: lucette at November 29, 2006 09:03 AM
I have dropped an egg in my mixer too, it was terrible!! I managed to find all but one piece of shell after about 20 minutes of going through the batter, I dropped the whole egg with the beater going full speed. Luckily I sliced the pound cake before serving it to my friends and I picked out the last bit of shell :)
Posted by: Alison at December 1, 2006 03:46 PM
Thanks Lucette! I feel the same - I've been like, blogs? What blogs? Oh food blogs, right.
Alison, I think I've done this before too and I am always like aagh! I know better than this!
Posted by: faith at December 7, 2006 10:27 AM
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