Ingredients 2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup shortening
2 cups sugar, divided
1 tablespoon vanilla
5 egg whites, room temperature
2/3 cup buttermilk
2/3 cup soymilk, plain
1/3 unsweetened cocoa powder
1 tablespoon soymilk
Ganache Ingredients 7 ounces chocolate coating
9 ounces heavy cream
3 ounces white chocolate, melted
Instructions In a medium bowl, combine flour, baking powder and baking soda. In a large mixing bowl, add shortening, beat on medium for 30 seconds (to incorporate air). Add 1 2/3 cups sugar and vanilla; beat until combined. Alternately add flour mixture and buttermilk and soy milk. Beat after each addition just until combined.In another medium mixing bowl, add egg whites, beat on medium until soft peaks form. Gradually add remaining sugar, beating on medium to high, until stiff peaks form. Gently fold half of the egg whites into batter mixture. Fold in the remaining egg whites into same mixture. Spoon half of batter (approx. 3 ¼ cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the tablespoon of milk.
For bombe shaped cakes, you will need 6 ounce dome silicone molds. Place batter into 2 different piping bags. Start by piping chocolate batter into the center of the mold. Next, pipe the white cake batter around the chocolate. Repeat this process on the next layer, but reverse the colors (white on top of previous chocolate layer and chocolate on top of the previous white layer). Limit yourself to 2 layers or the cake will rise above the dome mold.Bake in 350˚F convection oven* for approximately 12 minutes or until it bounces back after you touch it (spongy). Cool. Trim bottoms off bombes so they are able to lay flat, set aside. To make ganache, in a medium bowl add coating chocolate, place over a pan of boiling water, stir until melted.Remove from heat. Fold in heavy cream. Cool slightly. Coat bombes with ganache. Drizzle with melted white chocolate.
Notes Yield: 16 bombes*Conventional oven, bake at 375˚ for 12-15 minutes.
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