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Vanilla Bean Cake with Chocolate Ganache

0
Recipe by:
Yield: 8 servings
Prep Time:
Total Time:

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

Preparation

  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.

Nutritional Facts

Serving Size: 1 Slice

Amount Per Serving

Calories 320
Total Fat 14g
Calories from Fat 120
Saturated Fat 8g
Cholestrol 70mg
Sodium 330mg
Total Carbohydrate 48g
Dietary Fiber 1g
Sugars 29g
Protein 5g
Calcium 10%
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