My youngest son had a friend coming by for a sleepover and requested I make a vanilla butter cake covered in ganache and Flake. So here it is. The butter cake recipe is from the Women’s Weekly Bake cookbook and the ganache is Donna Hay’s from her Simple Essentials: Chocolate book. I think it would look pretty good with white chocolate ganache, but haven’t given that a go at this stage. I need to wait til Flakes are on special again, there are quite a lot of them in this recipe. You could of course just put the Flakes either around the edge or on top, not both, but where’s the fun in that?
250 grams butter, softened
1 teaspoon vanilla extract
1 ¼ cups (275 grams) sugar
2 ¼ cups (335 grams) self raising flour
¾ cup (180 mls) milk
1 ½ cups (375 mls) cream
340 grams dark cooking chocolate
- Preheat oven to 180 degrees C, and grease and line a round cake tin.
- Beat butter, vanilla and sugar with electric mixers until light and fluffy. Beat in the eggs one at a time, stir in the flour and milk.
- Pour into the tin and bake about 1 hour. Stand in tin 5-10 minutes before turning onto a rack to cool.
- To make the ganache place the cream and chocolate into a bowl and heat in the microwave on medium until the chocolate is melted. Stir well and place in the fridge until set.
- To assemble, crumble the Flakes onto a plate. Cut the cake in half and sandwich together with some ganache. Cover the sides of the cake in ganache and roll the cake, on its side, through the Flakes until the sides are coated. Place the cake onto a serving plate, top with the remaining ganache and sprinkle with the remaining Flakes.