This beauty was Stephen’s birthday cake! His birthday was April 4th, haha. And I believe I made this cake somewhere around the 5th or 6th. And am now posting it on the 26th. Oh well, good things come to those who wait – you!
I think I made this cake just to use the multi-colored heart-shaped sprinkles I picked up from the Farmer’s Market. Way cuter than ordinary, run of the mill, multi-colored sprinkles! Oh, and because I tried to make this beautiful Chocolate Guinness Bundt cake & failed. Hard. I’m sure the recipe is usually wonderful. I blame the Nordic Ware Cathedral Bundt Pan. Nooks & crannies galore.
The vanilla cake turned out moist and flavorful. And the ganache was delicious… I mean, it was chocolate ganache… of course it was delicious. I usually use Cathy‘s Chocolate Ganache recipe (my favorite) but had just run out of maple syrup & powdered sugar making treats for a bake sale. So I made a variation that worked out quite well. It was a bit thinner without the powdered sugar so I stuck it in the freezer for a few minutes to firm up.
We couldn’t stop eating this cake. If you have a keen eye you may notice the last picture only has one piece of cake missing but the others have two. And there’s already chocolate smeared across the bottom of the plate! What can I say? It was yummy!!
Vanilla Birthday Cake with Chocolate Ganache
Makes one 8×8 sheet cake.
- 1 Cup Almond Milk
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Vanilla
- 1/2 Cup Canola Oil
- 1/2 Tsp Salt
- 1 Cup Sugar
- 1 1/2 Cups AP Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
Pre-heat the oven to 350 F. Grease 8×8 cake pan.
The ingredients are listed in the order of addition. In a large bowl combine almond milk & vinegar. Let sit for about 5 to minutes until milk curdles slightly. Add vanilla & oil. Stir to incorporate oil. Add salt & sugar and stir to combine. Sugar should begin to dissolve. Add flour, baking soda & baking powder. Combine thoroughly. Pour into prepared baking dish.
Bake for about 35 minutes or until light golden in color and knife inserted comes out clean. Let cool before spreading ganache.
- 1/4 Cup + 2 Tbsp Almond Milk
- 4 oz Chocolate, use best quality for best results
- 3 – 4 Tbsp White Sugar
Melt all ingredients together in a double boiler. If you’re making this cake in your boyfriend’s apartment & find yourself without a double boiler… or even the means to create a makeshift double boiler… melt very slowly over low heat directly on burner. Some may recommend the 30 second increment microwave technique but I never use it. I’ve tried in the past with disastrous results. And since you’re using the best quality chocolate you can find, proceed with caution!
If you find that your ganache is not firming, place the mixture in the refrigerator for about 20 minutes or freezer for 5 to 10, to speed along the process. It will still have a slight gooey quality at room temperature but will not be runny.
Once the cake has completely (or mostly, for those of you with as much patience as me!) cooled, pour the ganache on, to cover completely. Spread to make even, if necessary.
Decorate with desired sprinkles and serve!! Sooooo yummy.