Inaugural cake...

Welcome to the new blog design!  What was formerly Elyse's Confectionary Creations is now Belle of the Bakery.  Many thanks to Hannah of Sherbet Blossom Designs for cooking up this awesome design!

Why Belle of the Bakery?  Well, I'm a southern girl at heart--and I imagine belles to be quite southern.  I may be a current west coaster, but I was born and raised in Atlanta, did my undergrad at Chapel Thrill, and have nothing but love for the always efficient phrase "y'all."  You might say that the blog name was a little homage to my roots.

I don't know about you, but when I think about special occasions--ahem, like the unveiling of a new blog design--I immediately think of cake.  So, it's only fitting that I share with you one heck of a cake.

This cinnamon-caramel-ganache layer cake is light yet decadent, a chocolate lover's dream (I kid you not).  The filling is a cinnamon caramel ganache.  Because of the high ratio of cream to chocolate, the whipped ganache makes for a light--almost mousse-like--filling for the cake.  It's certainly not your typical, dense ganache, but man oh man, talk about delicious!  I could eat an entire bowl of this stuff.

The cake itself is a basic chocolate cake.  It's somewhat spongey, certainly moist, and oh so delicious.  It is somewhat delicate and pairs nicely with the fluffiness of the moussey ganache.  To top it all of, there's a rich and shiny chocolate frosting.  This frosting is simple to make and delicious to eat.  It takes all of three minutes to make (aside from waiting for it to cool), and for your minimal effort, you are rewarded with finger-looking good frosting.

Make this cake for your special occasions.  I guarantee you that everyone around you will be thrilled to get their hands (mouths?) on a slice!

Recipe after the jump...

Cinnamon-Caramel-Ganache Layer Cake

adapted from Fine Cooking, Holiday Baking Issue

For the filling

2 cups heavy cream

1 tsp ground cinnamon

1/4 tsp salt

2 TBS water

4 1/2 oz. semisweet chocolate, coarsely chopped

1/2 cup granulated sugar

1/4 cup water

For the frosting

6 oz. bittersweet chocolate, chopped medium fine

4 TBS unsalted butter, cut into pieces

1 TBS light corn syrup

Pinch of salt

6 TBS water

For the cake

1/2 cup unsweetened cocoa powder

1/2 cup lukewarm water

1/2 cup buttermilk, at room temperature

1/2 cup cool water

1 1/2 cups cake flour

3/4 tsp baking soda

1/4 tsp salt

8 TBS unsalted butter, slightly softened, cut into pieces

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs, lightly beaten, at room temperature

Make the filling:

(1) In a medium saucepan, bring the cream, cinnamon, salt and 2 TBS water to a simmer over medium-high heat.  Take off the heat, cover, and allow the mixture to sit for about 10 minutes.

(2) In the mean time, set the chocolate in a medium bowl and place a strainer over it.

(3) Mix sugar and 1/4 cup water in a heavy saucepan over medium-high heat.  Cover the pan and cook until the sugar dissolves.  Uncover and continue to cook without stirring until the syrup begins to turn colors--about 1 minute.  When the caramel turns reddish amber, remove the pan from the heat and immediately stir in the cream mixture--be careful, the mixture will bubble!

(4) Put the saucepan back over the heat and stir the mixture to dissolve any caramel bits, making sure that the mixture is completely smooth.

(5) Pour the caramel-cream through the strainer onto the chocolate.  Whisk the mixture until thechocolate melts and the mixture is smooth.

(6) Cover the mixture and refrigerate for at least 4 hours (up to 3 days).

(7) Take the liquid mixture from the refrigerator (it will be liquid, even after 4 hours) and whip it with the paddle attachment until the mixture is thick and stiff.  This step should only take about 1-2 minutes.  Use the filling when frosting the cake.

Make the frosting:

(1) Place the chocolate, butter, corn syrup, and salt in a double-boiler, and stir until the mixture is completely melted.

(2) Take the mixture from the heat and stir in the water.  Whisk the mixture so that the water is fully incorporated.

(3) Set the chocolate mixture aside to cool and thicken at room temperature for at least 3 hours. (*Don't worry that the mixture remains liquidity for quite a while--it will thicken!)

Make the cake:

(1) Line 3 9-inch cake pans with parchment and butter and flour them.  Position two racks in your oven in the top and bottom thirds.  Preheat the oven to 350 degrees Fahrenheit.

(2) In a small bowl, whisk the cocoa and 1/2 cup lukewarm water together.  Set aside.  In another small bowl, mix the buttermilk and 1/2 cup cool water.

(3) Whisk the flour, baking soda, and salt together.  Sift the mixture onto a piece of parchment (so that you can tilt the parchment and easily pour the flour mixture into your Kitchenaid mixer).

(4) In your stand mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy.  Add the sugars and cream until the mixture lightens in color.

(5) Dribble the egss in a few teaspoons at a time, making sure to incorporate the eggs after each addition.  After all the eggs are added, beat the mixture for another minute to make sure the eggs are fully incorporated.

(6) Stop the mixer and add the cocoa mixture.  Beat the mixture on medium speed until just combined.

(7) On low speed, alternate between adding the flour and buttermilk mixtures--making sure to start and end with the flour mixture.  Do this in 4 flour additions and 3 buttermilk additions.  Scrape down the bowl as necessary.

(8) Divide the batter evenly among the pans and bake for approximately 17-25 minutes (making sure to rotate the pans half-way through baking).  Cool the cakes in their pans for 5 minutes, and then on a rack until completely cool.

Assemble the cake:

Layer the filling between the three cake layers.  Frost the cake.