Triple Layer Cake

Vanilla Cake Recipe with Chocolate Drip

INGREDIENTS

CAKE:

(280g) plain flour

(336g) white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

(150g) unsalted butter, softened and cut into cubes

Vegetable oil: 1/3 Cup

2 whole large eggs + 2 egg yolks

1 tbsp pure vanilla

1 tbsp vanilla bean paste

1 cup sour cream (room temperature)

ISSUE

1 ½ cup unsalted butter, softened

1 tbsp vanilla

1 tsp vanilla bean paste

1/2 teaspoon salt

6 cups powdered sugar, filtered

Double cream ½ cup

CHOCOLATE GANACHE:

60g dark chocolate

60g double cream

METHOD

CAKE:

1. Preheat the oven to 180◦C. Grease 3 6-inch cake tins

2. In the mixer bowl, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 20 seconds.

3. Add softened butter and oil and mix for 1 minute to cover the flour.

4. In a small bowl, whisk together the eggs, egg yolk, vanilla, vanilla paste and sour cream. Slowly add the wet mixture to the dry mixture at low speed. Scrape the bottom and sides of the bowl. Increase to medium speed and mix for 20-30 seconds until batter is smooth.

5. Divide the batter between the 3 cake tins. Bake for 40 to 45 minutes. Leave to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.

ICING

Beat the softened butter at medium-high speed in the blender until light and creamy, about 2-3 minutes. Mix in the vanilla and salt. Add the powdered sugar, 1 cup at a time, starting the mixer on low speed and increase to medium, until everything is completely combined, scraping the sides of the bowl and bottom of the bowl as needed. Add the cream, one tablespoon at a time, until the desired consistency is reached. Scrape the bottom and sides of the bowl. Increase the mixture to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

CHOCOLATE DRIP:

1. Heat the cream and chocolate in the microwave for 30 seconds.

2. Add the chocolate ganache to your bottle. Place the bottle above the top edge of the cake and gently press the bottle to release the ganache. Release the pressure on the bottle when you have added enough to drip, leaving some pressure to fill the gap as you move to the next drop, turning the turntable as you go.