Make The Yellow Butter Cake

Preheat the oven to 325°F (165°C) and butter and line two 8-inch (20cm) or 9-inch (23cm) round cake pans. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or using a handheld mixer, combine the flour, sugar, baking powder, baking soda and salt and mix on low speed to combine.

In a measuring jug, mix together the buttermilk and vanilla.

To the flour mixture add the butter and ¼ of the buttermilk. Mix on low until moistened.

Turn the mixer up to medium-high speed and beat for 2 minutes to fully aerate the batter.

Turn the mixer down to Medium-High speed and beat in the eggs, one at a time. Wait until one egg is combined before adding the next.

Run a spatula around the bowl and turn to Medium-High speed before slowly pouring the remaining buttermilk into the batter in 3 to 4 increments. Stop mixing just as soon as the ingredients are evenly mixed. (Note: the high speed with stop your cake batter from splitting once you add in the eggs and liquid)

Divide the batter evenly between your two prepared pans and bake for 35-40 minutes, or until a wooden skewer inserted into the center of your cakes comes out clean.

Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool completely.

Make The Whipped Chocolate Ganache

Combine the chocolates in a large bowl.

In a medium saucepan, gently heat the cream over Medium-Low heat until steaming but don’t let it come to a boil.

Pour the hot cream over the chocolate and set aside for 10 minutes for the chocolate to melt.

With a rubber spatula, gently stir the chocolate and cream together until it is combined into a smooth ganache.

Place the ganache in the refrigerator for about 30 minutes or until thickened to about the consistency of peanut butter. Give it a gentle stir every 10 minutes while it’s cooling down so it cools evenly and doesn’t get firm in spots.

Once thickened, transfer the ganache to a stand mixer fitted with a whisk attachment or using a handheld electric mixer and whip the ganache on Medium speed until it is light and fluffy, about 3 minutes. Note: Remember this is cream based so be careful not to over whip or your frosting can split.

Assembling The Cake

With a long, serrated knife, carefully cut the cakes through the middle.

Place a bottom layer on a cake stand or turn table and spread about ¾ cup of ganache evenly over the cake layer and then return the top half to the cake and spread another ¾ cup of ganache onto the cake. Continue layering and filling with the remaining frosting.

Create A Crumb Coat: Cover the entire top and sides of the cake with a very thin layer of ganache, just to seal in all of the crumbs. Wipe off any crumbs or excess ganache from your plate and place the cake in the refrigerator to let the crumb coat firm, roughly 45-60 minutes.

Using the remaining ganache, cover the top and sides of your cake. To finish the cake you can swirl the palette knife in S AND C shapes. This is a rustic finish and is perfectly imperfect so don’t stress.

Add sprinkles, candles or any decoration you would like. Store this cake covered and at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days.