Mid week birthday cake

Today was my son's father's birthday. This presented an opportunity for Reuben and I to make a cake together, but mostly a chance for me to do another layer cake. I was pretty happy with the results, and even better, just over a quarter was eaten, so the team at work have morning tea tomorrow!

Vanilla Layer Cake with French Buttercream

From Miette Cookbook

Butter Cake

1.5 cups plain flour

2 tsp baking powder

3/4 tsp salt

215g butter, at room temperature (plus butter to grease the pans)

1 cup caster sugar

10 large egg yolks, at room temperature

2/3 cup buttermilk

1 tsp vanilla extract

Grease 2 round cake tins and dust lightly with flour. Preheat oven to 180 degrees celsius.

Sift flour, baking powder and salt into a bowl.

In a bowl, beat the butter and sugar until smooth and creamy, around 5 to 10 minutes. Add the egg yolks in three additions and beat well each time. After the last addition, beat on high for about 30 seconds.

In a bowl, whisk together the buttermilk and vanilla. With the mixer on low, add the wet and dry ingredients in two additions, switching from dry to wet. Divide the batter evenly between the two tins. Pop into the oven and bake for about 35 to 40 minutes, or until a skewer can be inserted and come out clean. Remove from oven and rest in the tines for about 15 minutes then remove from tins and let cool for at least 20 minutes on a wire rack. When cool to the touch, wrap in cling wrap and leave in the fridge for at least 1.5 hours to ensure the centre of the cakes are cooled completely.

Vanilla Buttercream (pink)

1 cup caster sugar

1 tablespoon water

3 egg whites

1/4 tsp cream of tartar

350g butter

1 tsp vanilla extract

4 drops pink/red food colouring

Pour the sugar and water into a saucepan and cook over a medium heat for about 5 minutes (sugar should dissolve and the liquid start to slowly boil). Just before the syrup is ready, beat the egg whites and cream of tartar together until you get soft peaks. Slowly pour the syrup into the egg whites and beat on high until the mixture returns to room temperature (about 10 minutes). When the egg mix (aka meringue) is thick and glossy (and cool to the touch), drop the butter in, one tablespoon at a time. Make sure each tablespoon of butter is fully mixed before dropping in the next. The mix might look curdled towards the end, however increase the beater to high and the buttercream will become thick and creamy. Add the vanilla and food colouring and beat until combined. Use immediately or store in an air-tight container in the fridge until use.

Ganache

285g dark chocolate, chopped

2/3 cup icing sugar

3/4 cup thickened cream

2 large egg yolks

3 tbs butter, at room temperature

Add the chopped chocolate and sugar to a heat proof bowl. In a saucepan over a low to medium heat, pour the cream until just before it bowls. Pour hot cream over chocolate and sugar and whisk until sugar dissolves. Over a saucepan of simmering water, place the bowl (make sure the base of the bowl is not touching the water in the pan) and whisk until the chocolate is melted and the mixture is smooth. Remove from heat. Whisk the egg yolks together. Pour 1/2 cup of the chocolate into the egg yolks and whisk until combined, then pour the egg mix back into the chocolate bowl and whisk all together until combined. Add the butter and whisk until melted. Cover and leave at room temperature until ready for cake assembly. Any remaining ganache can be stores in an air-tight container in the fridge for up to 2 weeks.

Chocolate French Buttercream

1 cup unsalted butter, at room temperature

3 tbs cocoa

2 tbs ganache 

1/2 cup caster sugar

1/4 cup water

3 extra large egg yolks

Beat the butter with 2 tablespoons of cocoa and 2 tablespoons of ganache until combined.

Pour the sugar and water into a saucepan and cook over a medium heat for about 5 minutes (sugar should dissolve and the liquid start to slowly boil). Remove from heat and set aside. In a bowl, beat the egg yolks until light and frothy. Turn the beater down to low and slowly pour the sugar syrup into the eggs. Continue beating until the mixture turns a light colour and comes back to room temperature. When cool to the touch, add the butter, one tablespoon at a time. Use immediately or store in an air-tight container in the fridge until use.

Assembly

Sprinkle to decorate

Using a sharp knife, cut the two cakes through the middle to create four layers. Place the bottom layer on the presentation plate and spoon 2/3 of the chocolate buttercream, spread over the layer leaving about 2 cms from the edge. Place the second layer on top and lightly press down to ensure the layer is even. Repeat with the remaining buttercream and layers until you get to the final layer (do not put chocolate on the top of the cake). Using the vanilla (pink) buttercream, coat the sides, making sure the cream is pressed into the cracks from each layer. Put in the fridge for about 15 minutes to firm. Repeat process and cover the cake with an even layer of the vanilla buttercream. Refrigerate for another 15 minutes before pouring the ganache over the top. Spread the ganche so it just falls over the sides. Carefully drop some sprinkles around the edge of the cake. Pop in the fridge until ready to eat, just make sure you leave the cake at room temperature for about an hour before serving.

ENJOY!