Vanilla Layer Cake with Whipped Rum-Ganache Icing

Vanilla Layer Cake with Whipped Rum-Ganache Icing
Photo by Scott Phillips


  • 6 oz. (12 Tbs.) unsalted butter, at room temperature; more for the cake pans
  • 10-¼ oz. (2-¼ cups) unbleached all-purpose flour; more for the cake pans
  • ¾ tsp. table salt
  • 3 large eggs, at room temperature
  • 12 oz. semisweet chocolate (55 to 60%), coarsely chopped or broken into pieces (2 slightly heaping cups)
  • 2 to 3 Tbs. dark rum or brandy
  • 2 cups granulated sugar
  • + 6 more ingredients
    • 4 large egg yolks, at room temperature
    • 2 tsp. baking powder
    • 2 cups heavy cream
    • 3 Tbs. vegetable oil
    • 2 tsp. pure vanilla extract
    • ¾ cup buttermilk, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour two 9x2-inch round cake pans and line the bottoms with parchment.In a medium bowl, whisk the flour, baking powder, and salt. In another medium bowl, whisk the eggs, yolks, oil, and vanilla.In the bowl of a stan...

View full recipe at Fine Cooking


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