Freshly Milled Yellow Cake with Chocolate Ganache and Sprinkles
- michal grappe
- Apr 24
- 2 min read
This cake is born from the Sunday Cake recipe and the Kamut Blackout cake recipe! I was feeling a little stagnant creatively with all my energy going to my kids end of school projects and presentations. So it was my birthday and we went with a crowd pleaser. This cake is so simple and easy to whip up in a pinch! And the ganache, I just think if someone doesn't like chocolate ganache something is deeply troubled inside that person, I'm kidding, sort of. And if you need a dye free sprinkle alternative, I got you! These are at Sprouts but you can also order online. Alright let's get into it!
Fresh Milled Yellow Cake
Makes 12 slices
Ingredients:
4 tbs melted unsalted butter
1/2 cup pure maple syrup
1/2 cup of milk
2 eggs
1 cup +2 tbsp of soft wheat grain
2 tsp baking powder
1 tsp salt
2 tsp vanilla bean paste
Whipped Chocolate Ganache
275 grams milk chocolate
137 grams heavy cream
*Can add 2-3 tbsp of heavy cream in the whipping stage to make it more spreadable
Topping:
Directions:
Preheat oven to 350 degrees. Mill your grains at the finest setting. Add all the dry ingredients to a large bowl. Add all the wet ingredients to the bowl, melted butter last. Mix together! Bake 18-20 minutes in a round 9 inch cake pan. These are my favorite pans, and my cakes never stick! They pop right out! Use the toothpick to check for doness!
While it is baking, make the chocolate ganache! Melt the chocolate and heavy cream together stir until completely smooth. Place palstic wrap on top of the ganache but make the plastic touch the ganache to prevent it forming a film. Let it cool for 2 hours in the refridgerator OR 20 minutes in the freezer and 20 minutes in the refridgerator. Once it is cold, it will be very firm. Scrape it into a stand mixer bowl with whisk attachment or use a hand mixer. Whip until fluffy and it changes to a light color.
Pull the cake out, let it cool. Use a plastic utensil to separate the cake from the sides of the pan and use a serving tray to do the flip thingy. Flip it over, and as soon as it is completely cooled, you can top with the chocolate ganache, spread the love, and sprinkle that cake up!
I hope you make it a special occasion soon!
-Michal
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