Smith Island Cake

Directions

For Chocolate Ganache Icing:

1. Place the chocolate in a large bowl and set aside.
2. Combine the cream and corn syrup in a medium saucepan over medium heat. Bring the mixture just to a simmer, stirring frequently.
3. Pour the hot cream mixture over the chocolate, add the salt, and let it stand for 2 minutes.
4. Whisk the mixture until it’s smooth. Let it cool to room temperature.
5. Chill the icing in the refrigerator for about 45 minutes (stirring after 20 minutes) until thickened and spreadable.

For Cake:

6. Preheat the oven to 350°F. Line eight 8½-inch round disposable cake pans with parchment.
7. Split the vanilla bean lengthwise and scrape out the seeds.
8. Whisk together the vanilla seeds, sugar, yogurt, oil, vanilla, and eggs in a large bowl.
9. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
10. Fold the flour mixture into the sugar mixture just until the flour is incorporated.
11. Divide the batter equally among the eight pans.
12. Bake the cakes for 12–15 minutes or until the cakes are light golden-brown and the centers spring back when touched.
13. Let the cakes cool in the pans on a wire rack for 10 minutes before turning them out onto the rack to cool completely. Carefully cut off any domed tops from the cakes using a serrated knife.

For Assembly:

14. Place one layer of cake on a plate or cake stand and spread about a ⅓ cup of icing on top. Continue to stack the remaining cakes, icing each one the same way.
15. Spread the icing around the sides of the cakes. Set aside the remaining icing.
16. Chill the cake in the refrigerator for 60 minutes.
17. Reheat the remaining icing until smooth and pourable.
18. Set the cake over a wire rack on a rimmed baking pan. Starting at the center of the cake, pour icing in a slow, steady stream over the top of the cake, moving to the outer edges and letting the icing flow down the sides.
19. Chill the cake in the refrigerator for about 60 minutes or until set.