This recipe for baby cakes comes courtesy of chefs Tanya Fallon and Aaron Cozadd from The Union General. The Union General is a gift and pastry shop located next door to The Union in Clarkston. You can find more information on the shop here
Baby Cakes Recipe
Makes 12 portions
4oz. soft butter
10oz. brown sugar
9 oz. buttermilk
9.5 oz. all-purpose flour
1.5 oz. Dutch processed cocoa
1 tsp. baking soda
Pre heat the oven to 350. Pan spray a 12 by 16 inch pan and line with parchment.
Cream your butter and sugar with the salt. While mixing sift the dry ingredients. Combine the eggs with the vanilla and add to the butter mixture. Whip until fluffy and scrape down the sides of the bowl. Alternate the sifted dry with the buttermilk. Dry, buttermilk, dry, buttermilk. Spread evenly on greased pan. Bake for 8 minutes and turn. Bake until a tooth pick comes out clean. Anywhere from 4 to 6 more minutes. Cool at room temperature and the freeze so it is easy to cut.
4 egg whites
1 cup sugar
1# really soft butter
Whisk the whites and the sugar constantly over a double boiler until the sugar is dissolved and it's hot to the touch. Transfer to the kitchen aid using the whisk attachment and whisk until double in volume, the bowl is cold and it is white, shiny, and fluffy. Add the salt and vanilla. Add the butter in chunks on high speed. Whip until incorporated and fluffy. Reserve at room temperature.
14 oz. heavy cream
1oz. corn syrup
1# dark chocolate
Bring the cream and the corn syrup to a boil. Pour over the chocolate and salt. Whisk until smooth.
Cut 24 2.5inch circles out of the sheet of cake. Pipe a dollop of butter cream on 12 of the pieces. Sandwich the tops on and spread buttercream over the sides, using and offset spatula, to smooth it out. Place in the freezer until frozen
Place on small rack over a tray and poor the ganache over each cake. Let set and remove with an offset spatula.