Recipe from Cake Simple by Christie Matheson (Chronicle Books, 2011)Yellow cake with milk chocolate frosting is, I think, the quintessential comfort cake. It's sweet, wonderful, and delicious. Geoffrey's Café in Boston (when it was briefly in its Back Bay location) used to make a fantastic version that they served in giant wedges. My friend Meg and I would go there and split a salad for dinner so we could each have an order of the cake for dessert. She doesn't have a sweet tooth, but she adored that cake and has said many times that it was the only restaurant dessert worth ordering. I don't exactly agree with that, but I know what she means. Here's a Bundt cake version with a simple milk chocolaty ganache on top that I highly recommend if you have a friend who needs cheering up or just a good piece of cake. I hope Meg likes it!
Serves 10 to 12
- 1 1/2 cups (345 g) unsalted butter, at room temperature, plus melted butter for greasing the pan
- 3 cups (390 g) cake flour, plus more for dusting the pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (400 g) sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- Chocolate Ganache, see below
Preheat the oven to 350°F (180°C/gas 4). Brush the inside of a 10-cup (2.4 L) Bundt pan thoroughly with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour and tap out any excess.)
Whisk together the cake flour with the baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
Using a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy.
In a small bowl, whisk together the eggs with the egg yolks and the vanilla just until combined. With the mixer on low, add the egg mixture to the butter mixture, beating until just incorporated. Scrape the bowl, increase the speed to medium, and beat for another 30 seconds.
With the mixer still on low, add the flour mixture to the butter mixture (in three increments), alternately with the buttermilk (in two increments), beginning and ending with the flour and beating until just combined. Remove the bowl from the mixer and gently scrape any unincorporated flour from the sides of the bowl and the paddle into the batter and gently fold it in.
Pour the batter into the prepared pan, smooth the top, and bake for 50 to 60 minutes, until the top is golden and a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack, then invert the cooled cake onto a serving platter and drizzle it with the ganache. The cake will keep in an airtight container at room temperature for up to 2 days.
- 4 ounces (115 g) milk chocolate, chopped
- 1/4 (60 ml) cup heavy cream
- Pinch of fleur de sel
Put the chocolate in a small heatproof bowl. In a small nonreactive pan over medium-low heat, heat the cream to scalding (when little bubbles form around the edge of the cream but before it begins to boil). Pour the hot cream over the chopped chocolate, cover, and let sit for about 3 minutes, or until the chocolate has melted. Add the fleur de sel and whisk the mixture until smooth and uniform. The ganache will keep in the refrigerator for up to 1 week. Bring to room temperature before using.