This delightful and beautiful cake is suitable for any occasion; recently I made this cake for my son’s birthday, but it could be a wonderful cake for the upcoming holidays. It is made of layers of tender cake filled with an irresistible milk mousse-like filling, and topped with bittersweet chocolate glaze.
½ cup of unsalted butter
½ cup of sugar
1 large egg
1 cup of cake flour
¼ teaspoon of baking soda
1/8 teaspoon of salt
3 tablespoons of whole milk
1 teaspoon of vanilla extract
To make this incredible cake first start from making the two layers of the cake. Preheat the oven to 350 degrees Fahrenheit and then prepare 2 bake pans: one springform 8-inch pan, and one regular 8 inch baking pan. Butter both pans and then line them with parchment paper and set aside.
Beat butter and sugar using an electric mixer until creamy, about 3 to 4 minutes. Add egg and beat again until well combined.
In a medium bowl, whisk together flour, baking powder, and salt. Beat the flour mixture and 3 tablespoons of milk into the butter mixture. Finally, add the vanilla and beat until combined.
Divide the cake mixture into 2 prepared bake pans.
and bake in preheated oven for 8 to 10 minutes, or until wooden stick inserted into center of the cake comes out clean.
Cool cake layers on wire rack in the pans for 10 minutes, then remove cake layer from the regular pan, but leave the cake layer in the spring form pan. Let cake layers cool completely.
1 cup unsalted butter
2/3 cup of condensed sweetened milk
1 cup of cold water
4 teaspoons of unflavored gelatin
2 cups of sugar
3 large egg whites
½ teaspoon of citric acid
You will also need a candy thermometer for this filling recipe.
To make the filling, in a large bowl, beat butter and condensed milk until creamy, for 1 to 2 minutes, set aside.
In a medium saucepan, stir 1 cup of water and gelatin, and let stand for 10 minutes. Add 2 cups of sugar and cook on medium heat, stirring constantly until the temperature reaches 230 degrees Fahrenheit. Remove from the heat and let cool to 180 degrees Fahrenheit, this will take about 10 minutes.
In the meantime, use the stand mixer to beat egg whites and citric acid on medium speed, until foamy. Add the gelatin and sugar mixture in a slow steady stream,
and next beat in the butter mixture and beat until all ingredients are well combined.
Cool filling in refrigerator for about 2 hours before assembling the cake. The filling will thicken but should not be stiff.
Line the inside wall of the springform pan with a strip of parchment paper that fits around the cake layer. Pour half of the gelatin filling on the top of the cake. Add the second cake layer and pour the remaining gelatin filling. Refrigerate cake overnight.
Chocolate Glaze Ingredients
1 bar (4 ounces) 60% cocoa bittersweet chocolate, chopped
2 tablespoons of unsalted butter
½ cup of heavy whipping cream
To make glaze, heat the heavy whipping cream on medium-high heat, until almost boiling. Remove cream from the heat and add butter and chocolate, cover and let stand for 5 minutes.
Mix chocolate glaze well and then pour over cake.
Refrigerate for 1 more hour to let chocolate glaze set before serving.
This recipe will make one 8 inch cake, and will serve from 8 to 10.
This recipe is inspired by recipe found in Bake from Scratch magazine holiday 2016.
Prep time: about 45 minutes
Cook time: about 20 minutes
Wait time: about 11 hours
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