Golden Butter Cake:
-3-1/4 cup flour
-¾ teaspoon baking powder
-¾ teaspoon salt
-15 ounces unsalted butter, softened
-2 cups sugar
-2 tablespoons light corn syrup
-6 large eggs, room temperature
-1/3 cup Real California sour cream
-1-1/2 tablespoons vanilla extract
Champagne Ganache:
-1 tablespoon powdered gelatin
-3 tablespoons cold water
-¼ cup Real California heavy cream
-3 tablespoons corn syrup
-2 tablespoons Cognac or brandy
-½ teaspoon vanilla extract
-11 ounces milk chocolate, chopped or chips
-2 ounces bittersweet chocolate, chopped
-2/3 cup Champagne or sparkling wine
-9 tablespoons Real California unsalted butter, diced and softened
Milk Chocolate Glaze:
-9.5 ounces milk chocolate, chopped or chips
-¾ cup Real California heavy cream
-2 teaspoons light corn syrup
-¼ cup Real California unsalted butter, diced and softened
Position Rack in center of oven and preheat to 350F. Coat bottom and sides of three 9 by 3 inch round cake pans with non-stick baking spray. Sift together flour baking powder and salt in medium bowl. In bowl of stand mixer with paddle attachment, cream butter with sugar and corn syrup until light and fluffy. Whisk together eggs, sour cream and vanilla in small bowl. Beat into butter mixture, scraping down sides of mixer bowl several times, until smooth and well mixed. With mixer on low speed, blend in dry ingredients in two batches, mixing for 30 seconds after each addition. Divide cake batter between prepared pans and spread evenly. Bake for 15 minutes. Rotate cakes and bake for an additional 10-12 minutes until the cakes appear firm and a toothpick inserted in center comes out clean. Let cakes cool completely in pans on cooling rack.
Champagne Ganache: sprinkle gelatin over cold water in small bowl. Allow to stand until softened. Combine cream and corn syrup in small saucepan; bring to a simmer. Remove from heat, stir in Cognac, vanilla and softened gelatin and stir until melted. Combine chocolates in medium bowl and melt over water bath or in microwave oven. Stir cream mixture, stirring in one direction until ganache is smooth and shiny. Slowly pour Champagne into ganache, whisking constantly (if you add Champagne too quickly ganache will separate) Add the butter and stir until smooth and fully incorporated. Put the ganache in a cool spot and let set, stirring occasionally, until spreadable.
Milk Chocolate Glaze:
Put the chocolate in a medium bowl. Heat the heavy cream and corn syrup in small saucepan until it just boils. Pour cream over chocolate and let sit for 1 minute. Using small silicone spatula stir chocolate in one direction, until it is smooth and shiny. Add butter and stir until it is completely incorporated. Pour glaze into a measuring cup or small pitcher. Allow to cool to 90-95F before using, monitoring the temperature with a candy or instant read thermometer.
To assemble: transfer one cake layer, top side down, to plate. Spread about ¾ cup ganache over the top. Place the second cake topside down and spread with another layer of ganache. Place the last cake on top, topside down. Press down gently to even layers if needed. Using an offset spatula to fill gaps between layers with ganache. Spread a thin layer of ganache over top and sides of cake. Refrigerate the cake, uncovered, about 2 hours or until very cold. Transfer chilled cake to a cooling rack and set rack over a baking sheet to catch the drips. Pour glaze over top of cake, starting at the edges and moving towards center. Pick up rack and bang gently on counter to even glaze. Repour glaze if needed to cove bare spots. Allow the glaze to set completely, 10 to 15 minutes, before moving cake. Glaze should be firm to the touch. Transfer cake to refrigerator if needed to set glaze. Transfer cake to serving plate before serving.
Recipe courtesy of Chef Valerie Gordon, Valerie, Los Angeles CA
