Silk Cake

Directions

1. 1
   Preheat oven to 350°F. Line 2 (8x4 inch) loaf pans with parchment paper.
2. 2
   In a stand mixer, beat butter and sugar until light and fluffy. Add vanilla and almond extracts and mix to combine. Add eggs, 1 at a time, beating well between additions. Mix together flour, ground almonds and baking powder. Fold in, alternately, with milk, beginning and ending with flour.
3. 3
   Transfer 1/2 to a prepared pan and smooth top. Tint remaining batter pink then transfer to remaining prepared pan. Bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
4. 4
   Place 1 cake on top of the other. Trim off brown edges so they are both the same size. Cut each cake in 1/2 lengthwise to make 4 long rectangles.
5. 5
   To make the ganache, place chocolate in a medium bowl. Bring cream just to a boil then pour over chocolate. Let stand for 1-2 mins then stir until smooth.
6. 6
   Spread ganache over 2 sides of each cake rectangle then stack together in a checkerboard pattern. Use a palette knife to coat top and side of cake with remaining ganache. Chill until ready to serve.