Cake Paulette Recipe
Special birthday cake for one of my YouTube follower Paulette. She’s been following both of my channels and commenting pretty much on all of my uploads, always very sweet and meaningful. She kindly asked me to bake a cake on her birthday, so I thought of making a “from scratch” recipe and call it cake Paulette.
I made a simple and easy to follow cake recipe. Soft , light, cardamom flavored cake layers topped with simplest vanilla buttercream, finished with a thick and rich chocolate ganache .
My family loved the cake, and I really hope everyone else will try and enjoy it as much as we did .
Lastly, I want to wish Paulette a very happy birthday, thank her and all of my followers for their love and support!
Also, be sure to subscribe to my YouTube channel Heghineh Cooking Show to be updated on my new uploads.
Thank you all!
1 cup (2 sticks /223g) unsalted butter at room temperature
¾ cup granulated sugar
4 large eggs, at room temperature
1 cup plain yogurt or sour cream, at room temperature
1 ½ tsp vanilla extract
3 cloves of cardamom, finely crushed
⅔ cup mini chocolate chips
1 ½ cups Almond meal (Almond flour)
1 cup all purpose unbleached flour,1 tsp baking soda
2 tsp baking powder
Pinch of salt
180 grams (¾ cup) unsalted butter at room temperature
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
For chocolate ganache
6 oz semisweet chocolate chips
⅓ cup heavy cream
1 tbs butter, 1 tbs rum or cognac, optional, 1 tbs honey for glossy finishing
Making cake layers
Start by combining dry ingredients: Almond meal, flour, salt, cardamom, baking powder and soda
In a mixIng bowl combine butter, sugar and beat on high speed until light and fluffy
Lowers the speed and mix in the eggs, sour cream and vanilla extract
Add dry ingredients in 2-3 batches
Mix in chocolate chips and stir with a spatula
Divide the cake butter into three equal portions
Line a 9” baking pan with greased parchment paper
Bake in 350° preheated oven, 25-28 minutes or until the sides are golden color
Let the layer cool down on cooling rack
To make the buttercream frosting
Beat the butter until pale and fluffy
Slowly add sweetened condensed milk
To make the ganache
In a heatproof or microwave safe bowl combine chocolate chips and heavy cream, heat 1-2 mini or until melted
Add in butter, rum and honey
Mix to incorporate
Arranging the cake
Place the first layer on a cake platter
Frost each layer and the sides of the cake , very moderately
Chill the cake 20-25 minutes and then pour cooled ganache over the cream, spread, slice and enjoy your Cake Paulette!