White Velvet Cake with Milk Chocolate Ganache

I thought I would take a little break from my job search to post the latest cake for the Heavenly Cake Bakers. I've made this cake at least a couple times before just not the icing so I was very interested to see how it would turn out. Besides, I tend to be more of milk chocolate person than a dark chocolate unless of course it's paired with mint in which case I love the either one.

I baked the cake Sunday evening, and I really didn't take many pictures because it is incredibly simple to make. I think it takes more time to wait for the eggs and butter to come to room temperature prior to starting than it does to mix the batter. Since I started the cake a little late I decided to wait to ice it until the next day.

I thought I would have time during the day, but the job search has definitely kept me busy. I've had very little down time which I guess is a really good thing. I'm not really concerned about finding something. I'm more concerned about the best jobs not moving quick enough for me, but I'm sure it will all turn out well in the end.

So, back to the cake. I finally decided before dinner that I would take a little time for myself to make the ganache and finish the cake. The ganache is also very simple to make, and when Daniel saw the icing sitting out he got excited about having cake for dessert until I told him that the ganache needed to set up for a little white before I could frost the cake. I tried frosting it after dinner, but it was still pretty runny so I stuck the messy, iced cake in the fridge until later that night. Then I got it cleaned up and decided against trying to do anything really decorative on the cake because I just didn't have time. I was happy that I finally got to use my covered glass cake stand that I got for Christmas. I was getting tired of having an ugly plastic cake container on my counter all the time so I asked for this one for Christmas, and my mom bought it for me.

Daniel and I really liked the cake. My crumb probably wasn't as small as it should be because I opted for regular sugar instead of superfine, but it still turned out wonderful. The ganache is very creamy.