Embark on a baking journey to the shores of Maryland with the iconic Smith Island Cake. This confection is a testament to the art of baking, a masterpiece of delicate layers that tell a story in every slice. Each layer is a whisper-thin layer of moist cake, delicately stacked and covered in a luscious chocolate icing that glides like velvet on the palate.
Ingredients:
- non-stick vegetable oil spray
- 4⅔ cups (583g) all purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon diamond crystal or 1¾ teaspoons morton kosher salt
- 4 cups (800g) granulated sugar
- 1 cup plus 5 tbsp unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 8 large eggs, room temperature
- 2 cups of whole milk, room temperature
- icing and assembly ingredients
- 2⅔ cups heavy cream
- ½ cup light corn syrup
- 1 tablespoon vanilla extract
- 1¾ teaspoons diamond crystal or 1 teaspoon morton kosher salt
- 18 oz. bittersweet chocolate, chopped
Method:
Preheat your oven to 175°C (350°F). Spray your cake tins with nonstick vegetable oil spray.
In a large bowl, whisk together the flour, baking powder and salt.
In another bowl, cream the sugar and butter until light and fluffy. Whisk in the vanilla extract.
Add the eggs one at a time, beating each one well before adding the next.
Gradually add the dry ingredients, alternating with the milk, starting and ending with the flour mixture.
Pour the mixture evenly into the prepared tins, smoothing the tops with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Let the cakes cool in the racks for 10 minutes, then invert onto wire racks to cool completely.
Combine the heavy cream, corn syrup, vanilla extract and salt in a medium saucepan. Bring to the boil over medium heat.
Remove from the heat and add the chopped chocolate, stirring until melted and smooth.
Allow the icing to cool to room temperature, stirring occasionally. It will thicken as it cools.
Place one cake layer on a serving platter and spread with a layer of icing.
Repeat with the remaining cake layers, spreading the icing between each layer.
When all the layers are stacked, spread the remaining icing over the top and sides of the cake.
Allow the cake to set for about an hour before serving.
