Candice Ward of Eat More Cake's Speckled Cake

Candice Ward of Eat More Cake's Speckled Cake
A delicious Speckled Cake with the smoothest chocolate ganache buttercream by Candice Ward from @eatmorecakebycandice 



3 cups
all purpose flour
2 ½ tsp
baking powder
1 tsp
kosher salt
1 cup
unsalted butter (at room temperature)
1 ¾ cup granulated sugar
½ cup oil (canola or vegetable)
4 egg whites
2 eggs
2 tsp vanilla extract
1 cup whole milk (room temperature)
½ cup
Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar (roughly chopped)

Chocolate Buttercream

2 cups
heavy cream
12 oz
Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar (chopped)
1 1/4 cups
granulated sugar
2 tsp
pure vanilla extract
1 1/2 sticks unsalted butter (12 tablespoons) cut into small pieces at
room temperature
Pinch salt

Directions- Cake

  1. Preheat the oven to 350°F degrees. Line 2 8” cake pans with parchment
    rounds, spray with oil and lightly dust with flour. Set aside
  2. In a medium bowl, combine the All Purpose flour, baking powder, salt and
    whisk to combine. Set aside
  3. In a stand mixer fitted with a paddle attachment, combine butter, oil and
    sugar and beat on medium speed for 5-7 minutes until light and fluffy.
  4. Add eggs one at a time, mixing until each egg is incorporated before
    adding the next egg. Add the vanilla extract and beat until combined.
  5. With the mixer on medium-low speed, alternate adding the dry
    ingredients and milk; beginning and ending with the dry ingredients. Be
    careful to not over mix the batter. Stop the mixer when a few ribbons of
    flour are visible and fold in chopped chocolate.
  6. Evenly distribute the cake batter into each prepared cake pan and bake
    for 32-35 minutes. Check cakes by inserting a toothpick in the center. If it
    comes out clean or with a few crumbs- cakes are done! *Each oven varies and baking times may differ by 5-10 minutes. Check the cake for
    doneness after 32 minutes.
  7. Place on a cooling rack for 10 minutes in the pan before turning the cake
    pan upside down to release the cake to completely cool.
  8. Prepare the Chocolate Buttercream Frosting.

Directions- Chocolate Buttercream

  1. In a medium heat-proof bowl, combine the sugar and chocolate pieces
  2. In a medium saucepan, bring heavy cream to a simmer, placing the bowl of chocolate and sugar on top to slightly melt. 
  3. Once the heavy cream is simmering, pour over the chocolate and whisk to combine. Mixture will be glossy and smooth. Stir in the vanilla, salt and
    butter pieces
  4. Set aside to cool at room temperature for 1-2 hours or place in the refrigerator to speed up the process. When completely cooled, the ganache will have solidified.
  5. Once cooled, add the chocolate ganache to a stand mixer fitted with a whisk or paddle attachment and whip on medium speed for 2-5 minutes or until light and fluffy.
Candice Ward of Eat More Cake's Speckled Cake
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