Silk Cake
Ingredients
Instructions
- Preheat oven to 350°F. Line 2 (8x4 inch) loaf pans with parchment paper.
- In a stand mixer, beat butter and sugar until light and fluffy. Add vanilla and almond extracts and mix to combine. Add eggs, 1 at a time, beating well between additions. Mix together flour, ground almonds and baking powder. Fold in, alternately, with milk, beginning and ending with flour.
- Transfer 1/2 to a prepared pan and smooth top. Tint remaining batter pink then transfer to remaining prepared pan. Bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
- Place 1 cake on top of the other. Trim off brown edges so they are both the same size. Cut each cake in 1/2 lengthwise to make 4 long rectangles.
- To make the ganache, place chocolate in a medium bowl. Bring cream just to a boil then pour over chocolate. Let stand for 1-2 mins then stir until smooth.
- Spread ganache over 2 sides of each cake rectangle then stack together in a checkerboard pattern. Use a palette knife to coat top and side of cake with remaining ganache. Chill until ready to serve.
Nutrition & Diet Analysis (per serving)
1005
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).