This moist yellow cake recipe is frosted with chocolate ganache. We are going to make a syrup infused with Rosemary and vanilla that we will soak the cake in before adding the ganache.
Chocolate ganache is made with cream, butter and chocolate. It is very easy to make and sets very nicely on cakes. I find that semi-sweet chocolate is the best for this cake.
This moist yellow cake recipe is not complicated at all. It does take some time but it is worth it. This is a great dessert for celebrations.
This is what you are going to need for this exquisite moist yellow cake recipe:
FOR THE CAKE:
2 cups (256 grams) all-purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup (113 grams) unsalted, softened butter
1 cup (200 grams) sugar
4 large eggs – room temperature
1 tsp. vanilla extract
1 cup (8 oz. – 250 ml) whole milk
Heat your oven to 350 degrees F (176 C) and prepare a 9 inch cake pan with some oil or butter and flour.
Place flour, baking powder and salt in a bowl and whisk for a minute or sift three times. Set aside.
Place the butter and sugar in another bowl and cream with a beater for three minutes. Add the eggs one at a time beating them for a good half minute after each addition. Beat in the vanilla.
Add the flour and milk by alternating them – starting with the flour and ending with the flour. Do not over beat. Simply mix in well.
Transfer the dough into the prepared cake pan and smooth it out with a spatula. Bake the cake for 35 to 45 minutes or until an inserted cake pin comes out clean. Start checking it at 35 and then every 5 minutes after that.
Remove the baked cake from the oven and place the pan on a cooling rack. Let it col in the pan for 30 minutes. Place the cooling rack over the cake pan and carefully and quickly invert the pan. Unmold the cake and let it cool down completely.
FOR THE SYRUP:
½ cup (100 grams) sugar
½ cup (4 oz. – 125 ml) water
½ tsp. vanilla extract
2 Rosemary sprigs
Place the sugar and water in a small pan over medium heat. Stir until the sugar dissolves. Turn off the heat and add the vanilla and Rosemary. Steep for at least 20 minutes and strain. Set aside.
FOR THE GANACHE:
4 oz. (113 grams) of semi-sweet chocolate
½ TBS unsalted butter
½ cup (125 ml) heavy cream
Place the chocolate and butter in a bowl.
Heat the cream in a small pot until it starts forming bubbles – almost boiling. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk vigorously until all the chocolate is melted.
GETTING IT ALL TOGETHER:
Once the cake is completely cool place the platter or stand you are going to serve it on over it. Quickly invert the cake onto the serving dish.
Poke holes around the whole cake with a skewer and slowly pour the syrup on it. Spoon excess syrup back on to the cake and wipe the platter with a wet clothe or paper towel when you are done. Allow the cake to soak in the syrup for 30 minutes.
Pour the ganache on the cake and smooth it out with a knife or cake-decorating spatula, letting the ganache drip over the edges. Smooth the ganache on the sides of the cake. You can make swirls or decorations with a knife or the back of a spoon. Spoon back any excess ganache you have on the platter and smooth it out.
Once you are done clean the platter with a wet clothe or paper towel. Allow the ganache to set for at least an hour and serve.