There are times when it will do nothing but a high and golden lead cake with the succulent chocolate glaze.
Our yellow cake is rich, buttery and wet thanks to the use of butter and oil and tender and light due to the cake flour. It is sturdy enough to stratify with confidence but keeps its soft and airy crumb. The only thing that makes this cake better is a generous layer of indulgent chocolate butter glaze. While the icing stands, it forms a slightly shaky and crunchy crust that reveals a creamy and soft bite underneath, an ideal combination of plots.
Our yellow cake obtains its splendid golden shade by eggs raised by the farm with deep yellow yellow yellow and butter with its high content of butter fat. The combination of these ingredients translates into a cake with a beautiful yellow color that is as captivating as the cake is irresistibly delicious.
Yellow layer cake
Makes a 1 (8 inches) cake
- 1 cup (227 grams) not salty butter, softened
- ¼ cup (56 grams) Neutral oil
- 2 cups (400 grams) granulated sugar
- 2 large eggs (100 grams), ambient temperature
- 6 large egg yolks (112 grams)
- 1 table spoon (13 grams) Vanilla extract
- 3 cups (375 grams) cake flour
- 2½ spoons (12.5 grams) Powder cast
- 1½ spoons (4.5 grams) Kosher salt
- 1 camera cups (300 grams) throughout the lacticello
- FROSTING OF CIBILE (follows the recipe)
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Preheat the oven to 350 ° F (180 ° C).
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In the bowl of a support mixer equipped with a palette attack, beat the butter, oil and sugar at medium speed until soft, from 3 to 4 minutes, stopping to scrape the sides of the bowl. Add egg eggs and egg yolks, one at a time, beating well after each addition. Beat vanilla.
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In an average bowl, beat the flour, baking powder and salt. With the low -speed mixer, gradually add the flour mixture to the butter mixture alternately with lacticello, starting and finishing with the flour mixture, beating until combined after each addition.
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Spray 2 8 -inch round pans with oven -shaped spray. Divide the batter between the prepared pans (about 775 grams each), smoothing the peaks.
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Cook until a wooden pick inserted in the center comes out clean, from 30 to 40 minutes. Leave the pans to cool for 5 minutes. Remove from the pans and let it cool completely on the stars.
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Layers of cooled cake at the level, if desired. Place 1 layer of cake on a serving plate and spread the 380 cups chocolate glaze (380 grams). Place the upper part of the cake and spread the remaining glaze above and the sides of the cake as desired. Cover and keep in the refrigerator for a maximum of 3 days.
*Professional suggestions
The layers of cake and the glaze can be prepared. Strictly wrap the layers of cooled cake in a plastic casing and keep in the refrigerator for a maximum of 3 days or freeze for a maximum of 3 months. The icing can be chilled in an airtight container for a maximum of 3 days. Let the layers of cake collide in the refrigerator and let the glaze raises at room temperature and breaks before use.
This recipe produces two high layers of cake and a very generous glaze which, if combined, creates a dramatic presentation. Feel free to halve the layers horizontally for 4 thinner layers or reduce the quantity of glaze to adapt to preferences.
To make the snap and smooth glaze without air bubbles, mix vigorously with a silicone spatula for 10-15 seconds to remove the extra air before using.
Chocolate glaze
It makes 8 cups
- 2½ cups (567 grams) Non -salty butter, softened
- 1 teaspoon (3 grams) Kosher salt
- 6ally cups (750 grams) Sugar of the pastry chefs
- 1 camera cups (106 grams) Dutch process of cocoa power
- 6 spoons plus 1 teaspoon (95 grams) whipping cream, at room temperature
- ¾ teaspoon (3 grams) Vanilla extract
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In the bowl of a support mixer equipped with the shovel attack, beat the butter and the salt at low speed until smooth.
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In a large bowl, sift the sugar and cocoa of the pastry chefs. Gradually add the sugar mixture, about 1 cup at a time, to the mixture of butter alternately with cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition, stopping to scrape the bottom and sides of the bowl and paddle. Beat vanilla. Increase the speed of the medium mixer and beat until it does not soft, from 2 to 3 minutes.
