cornmeal sponge with mixed berry syrup and whipped ganache frosting

 This cake came about from the tattered remains of a cornmeal cherry upside down cake. no joke. Attempt number one of what would later be tweaked and added on to to make this cake was not nearly as successful. The recipe I was using is not at all a bad one, but I'm working in a college apartment kitchen with the finest equipment and ingredients that a student budget can buy. . .so, bottom-line, improvisations were made, and sometimes improvisations work better than others. In any case, even though the cherry upside down cake (which I made with mixed berries instead) didn't work out (this time!), I really, really loved the sponge--I'm a fan of cornmeal. So, with the remainder of the mixed berries and enough ingredients to make two more batches of the cornmeal sponge, I decided to make a cake! I wasn't sure about the frosting until my roommate told me she had leftover Guirardelli semi-sweet chocolate chips (because she is literally the best roommate.) and I immediately thought GANACHE. 

I turned the berries into a syrup (with which I drenched the top of each sponge round) and I whipped the ganache--i say whipped. . .I wanted whipped. . .but creamed-up is more accurate for what I was able to manage with the 1950's (or 60's?) hand mixer I borrowed from my mom. If you're using a Kitchen Aid or any other stand mixer, you're ganache will probably be a lot fluffier and spreadable-- into a more frosting-friendly consistency et voila! this cake was born. It was a great (and incredibly yummy) turn of events considering how disappointed I was about my botched upside down cake.

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RECIPE: CORNMEAL CAKE WITH MIXED BERRY SYRUP AND WHIPPED GANACHE

Cornmeal Sponge 
adapted from: Smitten Kitchen
1 stick unsalted butter
1 1/4 cups all-purpose flour
1/4 cup (generous) cornmeal (use fine, plain white cornmeal which I found was better suited for a layered, frosted cake--this is an important difference between this recipe and the Smitten Kitchen's Cherry Upside Down cake recipe which calls for medium grind yellow cornmeal and yields a much thicker batter and a different consistency once baked.)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tatar
(remember to double the quantity if you are making two batches of the sponge, which is what I did. However, DO NOT double the recipe to make and split one large batch--always make two separate batches.)

Mixed Berry Syrup
1/3 cup dark brown sugar
1/4 cup water
1/2 stick butter
2 teaspoons balsamic vinegar (optional)
2 cups frozen mixed berries (raspberries, blueberries, strawberries)

Whipped Chocolate Ganache
8 oz. semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon rum or kahlua (optional)

METHOD
Preheat oven to 325 degrees Fahrenheit, making sure the rack is in the center of the oven.
*Prepare a 9" inch round mold with bakers joy (or your non-stick of choice); if you'd like, place a parchment paper round on the bottom for better release.
Sift or whisk flour, cornmeal, baking powder, and salt together in a medium bowl. In a larger bowl, with mixer, cream butter; then add sugar and beat until pale and fluffy (around 3 minutes). Beat in egg yolks and vanilla. Beat in flour mixture and milk, alternating separately between the two (add flour, blend, add milk, blend. . .etc.) until everything is incorporated; be sure to occasionally scrape the sides of the bowl.
Using clean, dry beaters, beat egg whites in a different medium bowl until foamy. Add cream of tartar and beat until stiff but not dry. Fold whites into the batter in four additions. *Once the batter is ready--it'll be light and not too thick--pour into your prepare mold.
Bake for 35-45 min. (cooking time varies with oven), until golden brown and tester inserted in the center comes out clean. Once out of the oven, cool to room temperature on rack.
*if you're making two sponge rounds, you'll need two separate molds for the two separate batches. 

To make the syrup, place all the ingredients in a medium sauce pan and stir on medium heat until butter is melted and sugar is dissolved. Turn heat up to high and bring to a boil. Remove from heat and set aside to cool. Once cooled to room temperature, pour mixture into blender and blend until everything is dissolved and syrupy.
When the cake rounds have cooled, cut the round tops off to leave an even surface. Drizzle each round with about 1/2 cup of the syrup--you can use a brush for even application--and let sit for 5 minutes. Place one sponge round onto of the other syrup side down so that the syrup-drenched surfaces are at the center of the cake.

To make the ganache frosting, you could use the double broiler method in which you melt your ingredients together in a double broiler over simmering water. OR you could gently bring you cream to a slight boil in a small saucepan and immediately pour over your chocolate. With either method, add your rum or kahlua once the cream and chocolate are mixed well and completely incorporated. Set aside to cool to room temperature; then, pour ganache into medium bowl and, with mixer, whip to your desired frosting consistency. [It's ok if your ganache is not completely whipped and fluffy (mine wasn't because I wasn't working with the right beaters), just know that slightly whipped ganache sets faster when spreading.]
Frost the assembled cake and top with left over chocolate chips.

This cake was an experimentation--a mini adventure--and I'm so glad it turned out as good as it did. I do feel that I should make it again to make sure it wasn't just chance and that the recipe is definitely good to go as is. I'll definitely check back with any edits if needed, but for the meantime,  trust me on this one, it's GOOD.