Categories: Recipes

LUMBERJACK CAKE

Ingredients

Heat oven to 335º F/168º C.
NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
Add eggs one at a time, fully combining each egg before adding the next. Add in your yellow and red food color and combine until color is evenly mixed through.
Combine dry ingredients and whisk together. Set asideCombine wet ingredients and set aside
With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes. Chill cakes until firm before torting.

Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
Add eggs one at a time, fully combining each egg before adding the next.Add in your food coloring to the egg/butter/sugar mixtureMix dry ingredients in a medium bowl and whisk to combine and set asideCombine wet ingredients and set aside
With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Bake for 30-40 minutes until a toothpick comes out clean. Wrap and chill until firm before torting.

Add dry ingredients (flour, baking powder, baking soda, salt and cocoa powder) together in a bowl, whisk to combine and set aside
Combine wet ingredients in a bowl and set aside
Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
Add eggs one at a time, fully combining each egg before adding the next.
With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the water mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes. Wrap and chill until firm before torting

Heat your cream to a simmer and pour over your chocolate. Let set 5 minutes and then whisk until smooth. If you have some unmelted chocolate, you can heat further in the microwave or over a bane marie until fully melted. Let mixture cool at room temperature until ganache is at the consistency of peanut butter.