This cake is dedicated to
Plan Ahead Make the ganache at least 4 hours ahead.
|white chocolate containing cocoa butter, chopped||.|
|unsweetened (alkalized) cocoa powder|
|pure vanilla extract||.||.|
|bleached cake flour|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|canola or safflower oil, at room temperature|
One 9 by 2 inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted. Remove the chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to the touch but is still fluid.
In a medium bowl, whisk the cocoa and the
In another small bowl, whisk the eggs, the
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, oil, and cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted chocolate and beat at medium speed for about 10 seconds until evenly incorporated. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert it onto a wire rack that has been lightly coated with nonstick cooking spray. Immediately reinvert the cake so that the top side is up. Cool completely.
When the cake is completely cool, set it on a serving plate. Frost the top and sides with swirls of the ganache.
Airtight: room temperature, 3 days; refrigerated, 10 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.