Titanic-Themed Cake / Vanilla Cake with Whipped Ganache Filling



For relevance sake, this post just has to happen.

Back in February, my lovely friend & co-worker turned 30 and celebrated with a very well-planned Titanic themed birthday party. It was ON POINT. A backdrop to mimic the "I'm flying" scene, birthday wishes in the form of "You're so stupid Rose!", portrait drawings, "My Heart Will Go Onsung in lieu of "Happy Birthday", and an iceberg cake made by yours truly. 

So today, when we heard about Adele's Titanic-themed 30th birthday bash...all fingers point back to the original Titanic Party that I attended (to which, by the way, was given no shame in the form of internet trolls). 

Are you ready for the irony!? We serve coffee to a producer of Adele's every morning, who definitely was clued in on the Titanic-themed idea before it even happened back in January!! Is it possible that...

...no...

This shall be left unanswered. Although, was it really a titanic themed party without this cake there?

...I didn't think so. 


One more critique and I'm through. Who throws a Titanic party without this carefully crafted playlist, courtesy of the birthday girl aka the one true Rose of the party.



The cake itself was two tiers. The bottom tier was an 8" 3-layer vanilla cake with chocolate ganache filling, and the top tier was a 6" 3-layer chocolate cake with cherry filling. The outside of the cake was iced in vanilla buttercream and decorated with white chocolate shards of "iceberg."

Since I'm almost positive my readers aren't going out of their way to make an exact replica of this cake, I'm providing my vanilla cake and this link to my favorite chocolate cake recipe, but not the how-to on building an iceberg (because let's me honest, that sh** was hard).

Vanilla Cake with Whipped Ganache Filling
Yield: 3-layer 8" cake

for the cake-
- 5 1/4 cup all-purpose flour
- 6 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup vegetable oil
- 2 1/4 cup sugar
- 2 1/4 cup buttermilk,  room temp.
- 5 eggs,  room temp.
- 1 1/2 tablespoons vanilla extract

for the ganache filling- 
- 1/2 cup dark chocolate, chopped
- 1/2 cup heavy cream

for the vanilla buttercream-
- 2 cups butter, unsalted at room temperature 
- 6 cups powdered sugar, sifted 
- 3-4 tablespoons whole milk 
- 2 teaspoons vanilla 

Method:
  1. Preheat oven to 350 degrees. Grease and line the bottom of three 6" pans with parchment paper.*
  2. Combine the flour, baking powder, and salt in a large bowl. Stir well and set aside. 
  3. In the bowl of an electric mixer, cream the butter using a paddle attachment. Add the oil and sugar and continue to cream until light and fluffy. 
  4. Add the dry ingredients to the creamed butter mixture and mix until all the flour is incorporated. 
  5. Divide the batter evenly into each pan and bake for 25-30 minutes or until a toothpick into the center comes out clean. Let cool completely.
  6. Make the filling by placing the chopped dark chocolate in a large bowl of an electric mixer while heating the cream to a scald over a stove. 
  7. Pour the cream over the chocolate and stir until all chocolate is melted. Let cool to room temperature. 
  8. Use a whisk attachment to whip the chocolate ganache on high speed until it reaches stiff peak. 
  9. Make the buttercream by using an electric mixer to cream the butter. 
  10. Add the powdered sugar, a little at a time, until it is throughly combined. 
  11. Add the milk until the icing is creamy enough to spread, but still remains stiff. 
  12. Fill the cake with 1/4 cup ganache between each layer and ice with vanilla buttercream.

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© A Little Baker
Maira Gall