Let Them Eat Cake

Cute right? Just wait till you see the inside.

Thats right people, its vertical!

OK, SO THIS CAKE IS NOT FOR THE FAINT OF HEART

Let me tell you something, this cake was quite the challenge. As you can see in the photo above it is in no way perfect, I believe my next cakes in this style, however, will be closer to perfection. 

HardWare Electric Hand Mixer/Kitchen Aid Mixer (I used both..) Rubber Spatula  3 Separte Mixing Bowls (heat proof) Sifter Parchment Paper  Measuring Tape Cookie Sheet 9'' Cake Pan Piping Bag Cake Stand Off Set Spatula

Ingredients  For the Vanilla Cake: 4 oz. unsalted butter, room temp 1 cup granulated sugar 2 eggs 1 tsp vanilla paste 1 1/2 plain flour 1 1/2 tsp baking powder 6 fl. oz of buttermilk (whole fat!) For the Chocolate Roulande: 24 egg yolks 1 cup granulated sugar 1 tsp vanilla extract 1 tsp coffee extract, optional (I didn't use it, but wished I had) 8 egg whites 1 cup strong bread flour 1/2 tbsp unsweetened cocoa powder For the Buttercream: 15 egg whites 3 cups granulated sugar 1tsp vanilla paste 3 lbs unsalted butter 2 cups powdered sugar For the Ganache: 8 oz. dark chocolate, finely chopped 1/2 cup heavy whipping cream 2 tbsp unsalted butter

For Buttercream

This one, caused me some trouble. This is a french recipe and therefore like no other buttercream I've had. but you just gotta trust me and follow this recipe to a T. Also slice your butter!

1. Combine the egg whites, granulated sugar, vanilla, and a pinch of salt in a heat proof  bowl. 
2. Using the double-broiling method, stir until sugar has melted completely. Be patient this will take awhile.
3. Take bowl off heat and whisk on high until the sugar  has quadrupled in volume and the bowl is cool to the touch. 
4. Add the butter, a few tablespoons at a time, until the mixture thickens and becomes a smooth icing. 
5. If you feel your icing tastes a little too much like crisco, add the powdered sugar a little at a time until you get the sweetness you want. Make sure to add more vanilla paste as well!!

For Ganache

Easy peasy lemon squeezy. I could do this recipe in my sleep man. 

1. Combine butter and heavy cream in heatproof bowl, microwave on high for 30 second intervals until hot. Constantly stirring. Careful not to burn it, so that means no bubbles!!
2. Next Add the chocolate stir once to barely coat the chocolate then leave undisturbed for 2 minutes. 
3. Place bowl back in microwave for 30 second intervals until nice and melty and shiny and smooth:) CONSTANTLY STIR IN-BETWEEN INTERVALS 
4. Set aside to cool, then place in fridge, remove from fridge 1 hour before use to let thaw.

Time to Assemble!! Finally...

Place a little blob of ganache on to a cake stand, then place the bottom half of the vanilla cake on top so it won't move. I highly suggest placing parchment paper underneath the cake because things will get messy. Four strips should do it. Next cover the top of the vanilla cake with a thin layer of ganache. Set aside.

Taking the chocolate roulande, still in its pan, cover with 2 layers of buttercream. We kind of need this to be thick.  Next mark 3.5 inches along the cake, see I told you measuring tape would come in handy.  Finally cut all the way down, you will have 3 long strips of cake.  Take an off set spatula and slide it up and down the first strip of cake to make sure none of it has stuck to the bottom If using the 6'' in. pan instead of the 9'' you will only need to use 2 of the three slices. Which was great because I used the first one as practice, meaning you can too.  Start rolling.  Don't fret if you see it breaking a little, the thicker it gets the easier it is to assemble.

Next place the round on top of the vanilla cake Cover bottom of the top vanilla cake with ganache and place on top of round! If your cake was anything like mine, the chocolate cake is a tad thicker than the vanilla, totally fine. Just take a serrated knife and gently shave a little bit at a time until everything is even

Time Decorate!! Finally..

1. Using the rest of the buttercream do a crumb coat on the cake. Heres a quick video via The Boy Who Bakes! https://www.youtube.com/watch?v=q6bZKDpSO6Q
2. Using the rest of the frosting, ice your cake the way you would like
3. Take a piping bag and fill it with ganache, place parchment paper on a glass plate or whatever you have, just not paper, pipe out little hearts in various sizes, its super easy, just think of the doodles you did in grade school:)
4. Fill the hearts, I made 7, with ganache and place in freezer for about 30 minutes. Times may vary. 
5. When done take hearts out of freezer, and place sporadically on the cake. If you're having trouble making them stick put a little of the melted ganache on the back of the heart to act as a glue.
6. Next, step away and admire your greatness and talent.