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A Yellow Cake with Vanilla Pudding and Chocolate Ganache is a luscious and indulgent dessert, perfect for celebrations or any special occasion. The soft, fluffy yellow cake pairs beautifully with the rich and creamy vanilla pudding filling, all topped off with a decadent chocolate ganache. Here’s a recipe to make this mouthwatering cake from scratch:
Yellow Cake with Vanilla Pudding and Chocolate Ganache
Ingredients:
For the Yellow Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Vanilla Pudding Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 8 oz semi-sweet or bittersweet chocolate (chopped)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
Instructions:
- Make the Yellow Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Vanilla Pudding Filling:
- In a saucepan, combine the milk, sugar, egg yolks, cornstarch, and salt. Whisk until smooth.
- Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil. Continue to cook for another 1-2 minutes until very thick.
- Remove from heat and stir in the butter and vanilla extract.
- Pour the pudding into a bowl, cover with plastic wrap (press the wrap directly onto the surface of the pudding to prevent a skin from forming), and refrigerate until completely chilled, about 2 hours.
- Make the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate.
- Stir gently until the chocolate is fully melted and the ganache is smooth. If desired, stir in 1 tablespoon of butter for extra shine and richness.
- Let the ganache cool slightly before using.
- Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate.
- Spread the chilled vanilla pudding filling over the top of the cake layer.
- Place the second cake layer on top, gently pressing it down.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful, decadent finish.
- Serve:
- Slice and enjoy your Yellow Cake with Vanilla Pudding and Chocolate Ganache!
Tips:
- Chill the Pudding: Make sure the vanilla pudding is fully chilled before assembling the cake to avoid it melting into the cake layers.
- For Extra Flavor: You can add a layer of fresh fruit, such as sliced strawberries or raspberries, between the vanilla pudding and cake layers for an added burst of flavor.
- Cake Variations: If you prefer, you can use a box mix for the yellow cake, though making it from scratch yields a fluffier, more flavorful result.
This Yellow Cake with Vanilla Pudding and Chocolate Ganache is the perfect combination of textures and flavors—light and airy cake, creamy pudding, and rich ganache, all in one irresistible dessert!
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