Friday, June 1, 2012
Golden Vanilla Cake with Raspberries and Nutella Ganache
Our 11th wedding anniversary was May 26th, so needless to say we didn't celebrate on that day, due to my Dad's Memorial service and house guests. We had our anniversary celebration during the week, and it was Berry Happy. (I couldn't resist the pun:)
I had some of the Golden Vanilla Cake from King Arthur Flour, leftover from when I made Cake Pops, awhile ago, so I knew that I wanted a little cake, not cupcakes. The Golden Vanilla cake baked up very high in the pan, when I made it. I don't know about other bakers, but I have a variety of unfrosted basic cupcakes and and pieces of cake in the freezer, so I can serve cupcakes or cakes when needed.
For the cake above, I cut two 4" layers out of an 9x9 piece of cake from the freezer. I used the removeable bottom from my mini tart pan as a template. I put one of the layers on a plate, and spread Raspberry fruit Spread from Costco over the bottom layer.( I may have gotten carried away with the fruit spread:) You can also spread the layers with liqueur, before spreading fruit spread. Then I carefully placed the second layer on top of the first one. To top the top layer I made Nutella Ganache and spread it over the top, and let it artfully drip down the sides. Garnish with fresh raspberries, or your favorite fruit. Raspberries and ganache were made to go together. There you have the perfect little Anniversary cake! The cake was so good, with the moist vanilla cake, raspberry fruit spread, ganache, and fresh raspberries, so rich and decadent The wine in the glass is my favorite Moscato D'Asti wine, Villa Alena, from Trader Joe's, of course.
5 oz bittersweet chocolate or dark chocolate, finely chopped
1/4 c heavy cream or half and half
3 Tbsp. Nutella
Bring cream in medium saucepan over medium heat to a boil. Remove cream from heat. Stir in chocolate until melted. Fold in Nutella. Let ganache cool, stirring occasionally Enjoy! Refrigerate leftovers, if there are any.