Basic Vanilla Cake
Place oven rack in center of oven and preheat oven to 350°F (180°C).
Sift flour and salt into bowl and set aside.
Using an electric mixer, combine eggs and sugar. Beat at medium speed 5-6 minutes until a ribbon forms when you remove whip from batter. Whisk in vanilla bean scraping.
Gently fold flour mixture into egg mixture 1/3 at a time. Gently fold in melted butter and pour into greased and floured 8-inch round cake pan. Bake 30-35 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool.
When cake is cool, wrap in plastic wrap and refrigerate for a few days to allow cake to become stale.
Ganache Filling and Frosting
In a large saucepan, bring cream to a boil. Remove cream from heat. Add cocoa powder, corn syrup and butter. Whisk mixture until butter has melted. Add 1/3 of the chocolate and whisk until melted. Continue to add and whisk the chocolate until it has all dissolved.
Remove vanilla cake from refrigerator. Slice into six or seven even layers. Spread each layer with ganache. Once all layers have been covered, return cake to refrigerator to re-chill.
Once cake is thoroughly chilled, place it on a wire cooling rack with clean baking tray underneath. Starting with center of cake, pour remaining ganache over cake, allowing ganache to drip down all sides of cake. Remove cake from cooling rack and chill until ganache sets.
Makes 1 (8-inch) layer cake.
Date: April 10, 2004