Cake Semisweet 62%

Candice Ward of Eat More Cake's Speckled Cake

A delicious Speckled Cake with the smoothest chocolate ganache buttercream by Candice Ward from @eatmorecakebycandice

Ingredients

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)

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

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
In a medium bowl, combine the All Purpose ﬂour, baking powder, salt and
whisk to combine. Set aside
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.
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.
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.
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.
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.
Prepare the Chocolate Buttercream Frosting.

In a medium heat-proof bowl, combine the sugar and chocolate pieces
In a medium saucepan, bring heavy cream to a simmer, placing the bowl of chocolate and sugar on top to slightly melt.
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
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.
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.