Oh Sweet Day!

Strawberry and Cream Sponge Cake

May 26, 2015 by Fanny | 7 Comments

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Sponge cake with or without butter?! I’ve tried both. And honestly I couldn’t tell the difference at all. Sometimes I just feel like to have a little fat eating that slice of cake because cake and butter are best friends. But I will have to say that the tempering process of adding the melted butter into a small portion of cake batter before mixing it to the rest can really be a pain in the ass. It could be the separated cake batter, deflated cake layers, or gummy tasted cake.

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That’s why I understand why people never go back to using butter in their sponge cake. Only three basic ingredients (eggs, sugar and flour) and you are ready to easily whip up a classic sponge cake with no fuss at all. The cake is delicious, light and airy. It’s so versatile that it can go with anything. Whipped cream, jam, buttercream, chocolate ganache, vanilla glaze…

One of my favourite cakes in summer is the one with tons of whipped cream and berries. It looks beautiful, summery and cheerful. And it tastes delicious, light and fluffy! And when I said berries, I meant it could be any berries. Like this one with raspberries. And you know you should try mixed berries because it will look stunningly beautiful!

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By the way, if you still have way too much strawberries not knowing what to do, check this out!

Check out Best Yes-We-Can-Eat-Too-Much-Strawberries Desserts

by Oh Sweet Day! at Mode

Ingredients (one 8-inch layered cake):

6 large eggs, room temperature, separated
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 tablespoon lemon zest
1 cup cake flour, sifted
2 cups heavy cream
2 tablespoons powdered sugar
1/2 cup good quality strawberry jam
3 cups fresh strawberries
 

Directions:

Preheat oven to 350F. Grease and line the bottom of two 8-inch cake pans with parchment paper. Set aside.

In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 1/4 cup sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.

In the same mixing bowl, beat egg yolks and 1/2 cup sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.

Sift flour and the remaining 1/4 cup sugar over top of egg yolk mixture, followed by folding in half of the meringue.

Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans evenly and smooth the top.

Bake for 15 to 18 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.

Whip the heavy cream and powdered sugar until it holds stiff peak.

To assemble the cake, place one cake layer on your serving plate and spread half of the jam. Spread half of the whipped cream on top. Place slice strawberries along the edge of the cake, and scatter some in the centre. Top with another cake layer, followed with jam, cream and strawberries.

Chill the cake until ready to serve. Sprinkle powdered sugar on top before serving.

Mni Hi-Hat Cupcake

May 18, 2015 by Fanny | 8 Comments

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It’s May, and it already feels like summer here in Vancouver BC. Tank tops, skirts, shorts, flip-flops are every where in our house now! My kids are refusing to put on anything non-summmery. Well, it’s hard to fool them when the sun is that bright outside!

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So we’ve been eating lots of ice cream and popsicles. And I’ve been making something that makes everyone feel more fun, cheerful and summery! And the key to this is to put sprinkles on everything. Everyone loves sprinkles!

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Traditionally the hi-hat cupcakes frosting should all be coated with chocolate. But I think it looks cuter to leave a little snow white to contrast with the dark chocolate. Now you may find it very nervous to dip your cupcakes into the chocolate. How on earth to keep the frosting from falling off? My trick is to freeze the frosted cupcakes for at least an hour. And make sure the melted chocolate is not piping hot before you dip the frosting in.

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Ingredients (24 mini cupcakes):

Vanilla Cake
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
Marshmallow Frosting
1 1/4 cups sugar
3 large egg whites
1 teaspoon vanilla extract
1 tablespoon water
Chocolate Coating
1 cup chopped dark chocolate
1 tablespoon canola oil
 

Directions:

Preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 8 to 10 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe frost the cupcakes. Place frosted cupcakes in freezer for at least an hour.

To prepare the chocolate coating, combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water, stir until melted and smooth. Transfer to a small bowl, and let cool slightly.

Take the cupcakes out of the freezer. Grab each cupcake with its bottom, dip cupcake in the chocolate to coat the frosting, let excess chocolate drip off. Place on a serving plate and decorate with sprinkles.

Let cupcakes stand at room temperature for 5 minutes to harden the chocolate coating.

One Pot Chicken Paella

May 13, 2015 by Fanny | 6 Comments

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I was advised not to eat seafood when I was pregnant and breastfeeding because baby would be allergic to it. I still don’t figure out the reason. Isn’t it supposed to be that the more you eat that food, the easier your baby gets used to it?

Anyway, I wasn’t dare to take risk. After all I didn’t want my children to miss any chance to taste one of the best food in the world when they grow up. So, I stopped having seafood all along my pregnancies and the time I was breastfeeding. Not only myself, but my husband also had to cut it down since I’m the only cook in the house who controls our daily menu. But just because you have to sacrifice one of the best food, it doesn’t mean you can’t have another delicious alternative. So instead of having seafood paella, I made chicken paella.

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And now it’s become one of our go-to weekday meals. It’s an one-pot simple yet very tasty dish that easily feeds a big group with vegetables, meat and rice. Feel free to add other vegetables, like peas, asparagus or peppers. Cook it with spicy chorizo would make it even more delicious!

Ingredients (serves 6):

8 chicken thighs
1 tablespoon ground cumin
1/2 tablespoon ground coriander
6 garlic cloves, minced
salt and pepper to season
1 to 3 tablespoons olive oil
1 large onion, sliced
2 carrots, diced
1 can diced tomato
1 cup white wine
1 cup chicken broth
2 cup balsmati rice
3 tablespoons chopped Italian parsley
 

Directions:

Mix cumin, coriander, garlic, salt and pepper together. Rub the seasoning on the chicken pieces.

Heat oil on medium high heat in large sautee pan. Add the chicken (skin side down) and cook until browned on each side, 3 to 4 minutes per side. Remove from pan and set aside.

Reserve a tablespoon of chicken grease in the pan and discard the rest.

Add onion, carrots and tomatoes, and cook for 10 minutes. Stirring occasionally.

Add wine, cook for about 5 minutes over medium heat until the liquid is reduced by half.

Add broth and rice. Mix well.

Put in chicken thighs. Cook until the juice bubbles. Reduce the heat to low, cover and cook for 20 minutes or until the rice is tender but still slightly firm.

Sprinkle chopped parsley and serve.

Mom I Heart You! Surprise-Inside Cake

May 4, 2015 by Fanny | 10 Comments

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This cake was inspired by one of my favourite cookbooks that I recently bought, Surprise-Inside Cakes by Amanda Rettke. I didn’t go all crazy to make a house inside my cake. But Amanda did. And it is awesome!

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If you are like me who is very against with cakes covered with fondant, and wants to make your cake look as extraordinary as a princess castle fondant cake, check out her book! Her cakes are all stunning and imaginative. They look subtly adorable with a little surprise inside.

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I put a red heart inside this cake as the surprise. And I pipes MOM I HEART YOU! on the cake with some red buttercream. Nothing very complicated but I do love how lovely, cozy and cute it is!

And with the heart inside it could go with any occasions. Birthday, wedding, baby shower, anniversary, farewell party… Put another phrase or other words on the cake and it becomes your special occasion cake.

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Want more ideas or inspirations to cheer up your mom? Try this Just for Mom Cake or find something from this round-up. Cheers to all the amazing moms!

Ingredients : (one 5-inch 3-layer cake)

Vanilla Cake
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
Vanilla Whipped Buttercream Frosting
2 sticks unsalted butter, room temperature
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
a drop or two red food coloring paste
 

Directions:

Preheat oven to 350F. Grease three 5-inch cake pans and line bottoms with parchment paper. Set aside.

To prepare the vanilla cake, sift flour, baking powder, baking soda and salt in a large bowl.

In another bowl, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.

Slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Add remaining flour mixture, mix until batter is combined and smooth.

Pour the batter into the prepared pans evenly and smooth the top. Bake for about 20 minutes, until a toothpick inserted in the centre comes out clean.

Remove the cakes from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.

To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

Tint 1/4 cup buttercream with the red coloring paste to create deep red color. Transfer to a piping bag fitted with a tiny round tip. Set aside.

To make the heart inside the cake, trim to level the top of the cake layers. Reserve the cake scraps.

Centre a 3-inch round cookie cutter on top of one cake layer and gently press a circle as a guideline. Cut a small inverted V on the guideline by inserting a knife into the cake at a 45-degree angle just half inch outside the guideline and make a cut along the whole cake. Finish the V by inserting the knife at a 45-degree angle half inch on the other side of the guideline, meeting the other cut, and cutting around the cake.

Remove the excess cake from the V and save it with the other scraps. Reserve 1/4 cake scraps.

To make a red cake mixture, combine the remaining cake scraps with a tablespoon of red buttercream. Mix until it is fully incorporated and pliable. Roll out a long skinny triangular. Carefully fit the triangular into the V channel. If it breaks, gently press it back together.

Gently run a knife down the centre of the triangular. This will be the indentation at the top of the heart. Fill the indentation with the reserved plain cake scraps.

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To assemble the cake, place a cake layer on your serving plate and spread a thin layer of white buttercream on top. Place the cake layer with a heart on top with another thin layer of white buttercream. Top it with the remaining cake layer. Frost the cake top and sides with the white buttercream. Chill for 30 minutes.

Use the red buttercream to pipe MOM I HEART YOU! along the bottom of the cake. Go around the cake and keep piping over and over again.

A little something about wedding cakes

April 28, 2015 by Fanny | 7 Comments

Here is the thing I do for wedding cakes and all cakes – NO FONDANT! I’ve turned away clients who asked for cakes covered with fondant for their special occasions. And I’ve never regretted it.

Fondant, a plasticky, sugary, flavourless shell that drapes over most wedding cakes, goes against everything I believe in. I’ve seen people peel the fondant off their piece of cake in order to eat it. I mean if you don’t eat fondant, why would you want to put it on your cake?

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I go for classic buttercream. Right, it’s hard to build a princess castle or a rainforest jungle with buttercream, because it is not Play-Doh, for God’s sake! It’s something addictively delicious, creamy, airy and fluffy that you would actually eat on its own. Something you would put in your mouth and EAT!

Oh Sweet Day!’s wedding season is off to an early start this year. And I can’t be more excited! Let’s say I DO!

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Kimchi Fries

April 23, 2015 by Fanny | 9 Comments

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You know I would die for kimchi. Seriously! I would eat it with everything. Give me a bowl of steaming rice and another bowl of kimchi, that’s my meal.

So when one of my Korean friends was chatting about kimchi fries that he once had in New York City, I went ecstatic. And I knew I had to go for it.

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If you are too tired making nachos for a game day, make kimchi fries! Crunchy fries topped with caramelized onions, kimchi, mozzarella, and green onion. You could throw in some mince beef or grilled Korean-styled beef if you want.

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Ingredients (serves 4):

6 medium sized russet potatoes, peeled, washed and dried
1/4 cup and 2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup kimchi, roughly chopped
1 onion, thinly sliced
2 teaspoons sugar
1 cup shredded mozzarella cheese
1/2 cup chopped green onion
 

Directions:

Preheat oven to 400F.

Cut the potatoes into thin chips. Toss them with 1/4 cup oil. Sprinkle with thyme and smoked paprika. Season with salt and pepper. Toss again to make sure the chips are well seasoned.

Lay the chips on a baking sheet in a single layer. Bake for 40 to 45 minutes.

Heat 2 tablespoons olive oil in a sautee pan on medium heat. Add kimchi, onions and sugar. Cook until onions are softened, about 10 minutes. Stir occasionally.

Sprinkle half the cheese over the fries. Layer the kimchi mixture over the cheese, then top with the remaining cheese.

Put the pan back in the oven and bake until the cheese is melted, about 2 to 3 minutes.

Sprinkle green onion and serve immediately.

Banoffee Cupcake

April 20, 2015 by Fanny | 8 Comments

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You’ve heard about banoffee? Graham cracker, banana, whipped cream, chocolate, dulce de leche. Put all of these together and you will go crazy with it! I am never tired of this winner combination. I literally crave it all the freaking time.

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My very first encounter with banoffee is this banoffee parfait. I’ve become a happier person after that. And I started to imagine making banoffee this and banoffee that. So here it comes. Crown a chocolate cupcake with this insane combination of goodness. Take your first bite, and you will start dancing!

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You can easily buy a can of dulce de leche from a store. But again it takes no skill to make it yourself. What you need to do is just to pour out a can of condensed milk in a pan, place that pan in a water bath, cover it with foil paper and leave it in the hot oven for an hour or so. And you will have a pot of madness that you will drizzle over everything. My favorite is to go with vanilla ice cream or to make dulce de leche ice cream.

Ingredients (12 regular sized cupcakes):

Chocolate Cake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Topping
1/2 cup Nutella
1/2 cup graham cracker crumbs
1 cup heavy cream
2 bananas, sliced
12 pieces graham cracker
1/2 cup chocolate shavings
1/2 cup dulce de leche 
 

Directions:

To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.

Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare the assembling, place graham cracker crumbs in a small bowl, and whip heavy cream to stiff form.

Smear a layer of Nutella on top of the cupcake. Dip cupcake in the graham cracker crumbs to coat the top, followed by a dollop of whipped cream. Insert a banana slice and a graham cracker cookie. Sprinkle chocolate shavings and drizzle with dulce de leche.

Repeat with the other cupcakes.

Crispy Crunchy Oatmeal Cookie

April 16, 2015 by Fanny | 2 Comments

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Like my husband and my son, a lot of people get all Ewwwww or Yuccccckkkkk when they hear about oatmeal. Right! Only hearing about that word. The scepticism!

I love oatmeal. It’s in my bowl of cereal, in my berry muffin… In a cold winter morning, I love to cook it with milk and honey for my breakfast. A little warmth and coziness.

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I came across with this oatmeal cookie recipe from Food52 a few weeks ago. And I knew I had to try it. So far I’ve already made three batches. You just need a few basic ingredients, and it’s so simple to make. The cookies are deliciously crispy with a little tenderness. My favourite part of these cookies is that they are mostly made out of oats, yet I guarantee you even the most serious oat hater would love these cookies. Remember how my husband and my son react to the word of OAT? They’ve been having and loving these cookies like crazy!

Do they know about the amount of oats inside? Well…do they care?

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Ingredients (around 36 cookies):

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
14 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups old fashioned rolled oats
 

Directions:

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

In a standing mixer fitted with the paddle attachment, cream butter and two sugars until light and fluffy, about 5 minutes.

Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.

On low speed, add flour mixture until just combined.  Then fold in oats by hand.

Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies.

Bake for 13 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.

Matcha Red Bean Ice Cream Hazelnut Tart

April 13, 2015 by Fanny | 4 Comments

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The kind of green tea ice cream that I enjoy is the one served in Japanese restaurants. If there is an authentic green tea ice cream, I think that’s the one. There are a lot of green tea ice cream brands that you can choose from stores. But I found it too milky from the few brands that I’ve tasted. And I like my green tea ice cream with that real matcha flavour, almost bitter and earthy but still sweet and aromatic.

The thing is you don’t go to a Japanese restaurant to just have green tea ice cream. It’s criminal! So the most practical solution is to mix up your own batch of ice cream. Doesn’t sound too practical for most of the people? Well…

What about you make the ice cream, save some in the fridge, and use the rest for this delicious and decadent ice cream tart. One stone two birds!

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Last time I made a green tea and black sesame cheesecake with hazelnut shortbread crust, and now I am hooked with the combination of hazelnuts and green tea. It sounds pure and healthy, and it tastes really delicious! A dessert combination that makes you feel good about it.

This is a relatively small tart. Feel free to double up the crust recipe portion to make a bigger crust to hold more ice cream. The red bean paste is entirely optional.

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Ingredients (9″ x 3″ tart):

Hazelnut Shortbread Crust
1/3 cup hazelnuts, toasted and roughly chopped
3 tablespoons cold unsalted butter, cut into small chunks
1/4 cup all purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
Matcha Red Bean Ice Cream
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon salt
3 tablespoons matcha powder
4 large egg yolks
1/3 cup red bean paste
 

Directions:

Preheat oven at 350F. Grease a tart pan with a removable bottom.

Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool completely.

To prepare the ice cream, combine milk, heavy cream and 1/4 cup sugar, salt and 2 tablespoons matcha powder in a medium saucepan. Bring mixture to simmer, until sugar is dissolved. Remove from heat and set aside.

Whisk egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.

Strain custard into another medium bowl, let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally, until it becomes cool.

Process custard in an ice cream maker according to manufacturer’s instructions. Few minutes before it’s done processing, add red bean paste while the machine is running.

Transfer ice cream on top of the tart crust. Keep the remaining ice cream in an airtight container, cover and freeze until firm, at least 4 hours.

Before serving, sprinkle matcha powder on top of the tart.

Chocolate Devil’s Food Cake with Ganache Frosting

April 7, 2015 by Fanny | 11 Comments

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Over the Easter holiday, we attended four dinners. Two of them was hosted by us, and we brought dessert for the other two. So, yes, a lot of cooking, baking, cleaning, organizing…but at the same time a lot of catching up, laughing and of course feeling happy and fulfilled. That crazy amount of work was totally worth it.

It was also a very chocolatey holiday. All four occasions was ended with a chocolate dessert – chocolate espresso mousse, French chocolate silk pie, chocolate cupcakes and this chocolate ganache king. I am talking about a consumption of almost ten bars of chocolate here!

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I call this cake a king because it really is the king of ganache. Between each layer of chocolate devil’s food cake is a thick blanket of ganache. Then some more ganache to grape over the whole cake.

Now if a layer cake sounds a little intimating to you. Try this short cut – bake the cake in a single layer by using a 9×13-inch pan or 8×8-inch pan or whatever pan you have. Prepare the ganache, probably half the portion, then pour the ganache on the cooled cake to just cover the top. Sprinkle a little flaked sea salt on top to serve. I did that last time when I got lazy, and people still love me!

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Ingredients (8-inch 3-layer cake):

Chocolate Devil’s Food Layer Cake
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
3/4 cup Dutch-processed cocoa powder
3 sticks unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
Ganache Frosting
300 grams dark chocolate, cut into small chunks
1 cup heavy cream
1 1/2 tablespoons corn syrup
 

Directions:

Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove bowl from heat.

To assemble the cake, place one cake layer on your serving plate and spread with 1/2 cup ganache. Place another cake layer on top, and gently press down a little bit. Spread with another 1/2 cup frosting. Place the last layer of cake on top.

Pour ganache over the top and sides of the cakes. Use a spatula to even out the ganache on the cake. Use a spoon to create swoops and peaks.

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