Smith Island Cake Recipe

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1 cup (200g) powdered sugar 1 cup (200g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 8 ounces (225g) semisweet chocolate, chopped 8 ounces (225g) semisweet chocolate, chopped

Nutrition

• Calories (kcal / KJ): 520 / 2176
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 56g, 40g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. 5.
   In a small bowl, dissolve the cocoa powder in boiling water. Stir the cocoa mixture into the batter until well incorporated.
6. 6.
   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
7. 7.
   Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. 10.
    Place one cake layer on a serving plate and spread a generous amount of whipped cream over it. Repeat with the remaining layers.
11. 11.
    For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
12. 12.
    Pour the ganache over the top of the cake, allowing it to drip down the sides.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Cocoa powder — Use unsweetened cocoa powder for the best flavor and color in the cake.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results.
• Semisweet chocolate — Use high-quality chocolate for the ganache to achieve a smooth and rich texture.
• Powdered sugar — Sift the powdered sugar before using to avoid any lumps in the whipped cream.

Tips & Tricks

• To ensure even layers, weigh the cake batter and divide it equally among the pans.
• For a more intense chocolate flavor, add a teaspoon of instant coffee granules to the cocoa mixture.
• Allow the cake to cool completely before frosting to prevent the cream from melting.
• For a decorative touch, use a cake comb or spatula to create patterns on the sides of the cake.
• Serve the cake at room temperature for the best texture and flavor.

Serving advice

Slice the Smith Island Cake into thin slices to fully appreciate the beautiful layers. Serve it on a dessert plate with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Presentation advice

To showcase the stunning layers of the Smith Island Cake, present it on a cake stand or platter. Dust the top with cocoa powder or sprinkle chocolate shavings for an elegant touch. Garnish with fresh berries or mint leaves for a pop of color.