Vanilla Bean Cake with Chocolate Ganache


Vanilla Bean Cake with Chocolate Ganache

Nutritional Facts
Serving Size: 
1 Slice
Calories from Fat: 
120
Calories: 
320
Total Fat: 
14g
Saturated Fat: 
8g
Cholestrol: 
70mg
Sodium: 
330mg
Dietary Fiber: 
1g
Total Carbohydrate: 
48g
Sugars: 
29g
Protein: 
5g
Calcium: 
10%
Total Time: 1 hour, 15 minutes
Prep Time: 30 minutes
Source: 
Makers of LACTAID® Brand Products
Yields/Serves: 
8
servings
Ingredients: 
5
T
non-dairy buttery stick, margarine, or butter, at room temperatur
3⁄4
c
sugar
2
eggs, room temperature
1
vanilla bean, scraped
1 1⁄4
c
cake flour
1 1⁄2
t
baking powder
1⁄2
t
salt
1⁄2
c
LACTAID® 2% Milk, divided
For the ganache:
3⁄4
c
bittersweet chocolate chips
33⁄100
c
LACTAID® Whole Milk or 2% Milk
To finish – serving suggestion – optional*
1
c
raspberries, washed and dried
Powdered sugar, for sprinkling
1
T
fresh mint or basil, chopped
  1. Preheat oven to 350°F. Cut a piece of parchment paper fitted to the bottom of 10" round cake pan or a 9" square cake pan. Spray the pan with non-stick spray, add the parchment paper to line the bottom of the pan and set aside.
  2. In a large bowl, cream the butter and sugar together with a handheld mixer on medium high until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing in completely.
  4. Add the vanilla bean scrapings and mix.
  5. In a small bowl, sift the flour, baking powder and salt together.
  6. Add half of the flour mixture to the butter, then add 1/4 cup LACTAID®Milk, followed by the remaining flour mixture and 1/4 cup milk, mixing on low between each addition.
  7. Pour the batter into the pan and bake until cake springs under light touch and starting to turn a little golden, about 25-30 minutes.
  8. Let cake cool before removing cake from pan.
  9. Make the ganache: Place the chocolate chips into a medium bowl. Heat the milk in the microwave oven until hot but not boiling, about 20-30 seconds.
  10. Pour the hot milk over the chocolate and cover with a piece of foil or a small plate (to keep the heat in) and let sit for 3-4 minutes.
  11. Whisk the mixture into a smooth creamy chocolate sauce.