Yellow Cake with Chocolate Ganache

Long before I started baking and even cooking,while in school and college,my Christian friends used to bring slices of homemade yellow cake in their snack box.Though I loved the fluffy texture and the pretty golden yellow colour,I used to be put off by the strong smell of eggs.Some one later told me they added almost 6 egg yolks to get the colour and the texture and then I started to politely say no whenever I was offered a piece.


I tried different variations of Yellow cake lookalikes,but never got around to baking the real one.Having several trusted recipes up my sleeve,I knew I shouldn't delay it further.I got the perfect excuse to bake when we got invited to a friends' place for lunch.I also had to use up some dark chocolate ganache remaining from the cake I made for a friends' birthday.
 
This recipe is named My favourite Yellow Cake and is from PW's Tasty Kitchen.


Yellow Cake - 
Yields 2 8' cakes-I halved the recipe


Ingredients


Sugar - 2 cups
Oil - 1 cup
Vanilla Extract - 1 tsp
Eggs - 4
All-purpose Flour - 2 1/2 cups
Baking Powder - 2 tsp
Salt - 1/2 tsp
Milk - 3/4 cup
Sour Cream - 4 tbsp(I used Yogurt)


Method


Preheat oven to 175C.

Grease/Line an 8' round pan.

Whisk together flour,baking powder and salt.

Beat sugar, oil, and vanilla extract for a few minutes.

Beat in eggs one at a time.

Add flour mixture and milk/sour cream alternately to the sugar mixture.Mix until combined.

Transfer to the oven and bake for 35 minutes or until an inserted toothpick comes out clean.

To Serve


Chocolate Ganache - 1/2 cup


Smear the top and sides of the cake with the ganache and swirl with a palette knife lightly.You could also fill the cake with the ganache.


 
Notes

• I used normal granulated sugar and had to beat for a couple of minutes for the sugar to mix well(after adding the eggs).Next time I am using fine sugar or else sugar powdered in the mixie.
• The cake stays soft and moist even after refrigerating because of the oil added,but if you are frosting the cake with the ganache,leave it outside to come to room temperature and then serve.
• Use good quality vanilla extract which most of the times masks the eggy smell entirely.I find beating the eggs for a while till they turn light and fluffy makes the cake devoid of the eggy smell too.Having said that,this cake does not smell eggy at all.(too many eggy in one sentence,sorry:)

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