GIANT GLAZED DONUT CAKE
For the cake:
3 cups all-purpose flour………………....….....2 tsp. baking powder
1 tsp. salt……………..……………………........1/2 tsp. ground nutmeg
1 cup milk (can substitute flavored liquid coffee creamer for all or part: Italian Crème, French Vanilla, Crème Brulee, Sugar Cookie are all good)
12 TB (1-1/2 sticks) unsalted butter, softened…..…2 cups granulated sugar
3 eggs, lightly beaten………………………......1 tsp. vanilla extract
For the chocolate ganache glaze:
8 oz. chocolate (can be chips or squares ~ milk, dark, semi-sweet)
2 TB unsalted butter.........................................up to 1/4 cup milk, half-and-half or heavy cream
OPTIONAL: Colored sprinkles for decorating
OPTIONAL: about 1/2 to 3/4 cup jam or preserves for filling (mix it up well with a fork in a small bowl before using)
CLEAR GLAZE:
2 cups powdered sugar……………...………......1 TB cornstarch**
1-1/2 tsp vanilla extract…………………….......4 TB hot water or as needed
(NOTE: I prefer CLEAR vanilla here, but pure clear vanilla is nearly impossible to find in the US {unless you get it from eBay or a cake decorating supply store} ~ I buy mine in Mexico)
**Note: The cornstarch will make the glaze harden faster, but it won't be as shiny. You can leave it out if you want **
***
Put rack in lower third of oven and preheat to 350°F. Generously spray both halves of a giant donut cake pan with non-stick baking spray (with flour).
Whisk flour together with baking powder, salt, and nutmeg in a bowl and set aside.
Beat the butter in electric mixer on medium speed until creamy and smooth, about 30 seconds. Add granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl. Then, add the eggs (one at a time, beating well after each addition.)
Reduce speed to low and add flour mixture in three additions, alternating with milk ~ beginning and ending with flour. Beat each addition until just incorporated, stopping mixer occasionally to scrape down the sides of bowl.
Divide batter evenly between prepared pans, smoothing out the tops so that the batter goes up the sides of the pan a little (I used the back of a dampened small spoon); the sides should be a little higher than the center. Tap pans on countertop to break any air bubbles.
Bake until cakes begin to pull away from sides of pans and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer pans to wire rack and let cool in pans completely.
Level cakes by using a serrated knife to gently saw off the part of each half that rose above edge of the pan (Cook's reward: eat the scraps!) ** Set the rack over the leveled cakes, invert the pans onto the rack and lift off the pans. Put a big piece of waxed paper or foil under the rack to catch drips.
ASSEMBLE: Gently pull the cake pan off of each cake (the cakes should both be cut-side-down). Brush off any crumbs. Brush completely with clear glaze (be sure to get all the way down to the very bottom edge and inside the "donut hole"); then let it harden up (15 minutes to several hours ~ depends on the humidity at your house) ~ Turn 1 side to cut-side-up and spread with either glaze, frosting or jelly. (I always put strips of waxed paper under the edges of the cake now, to catch any drips.) Then put the other half, cut side down, on top. (NOTE: Since you could see the line between my layers, I also dripped some chocolate ganache down the sides half-way down) ** After the ganache hardens, gently slide out the strips of waxed paper, if you used them.
CLEAR GLAZE: whisk glaze ingredients together until smooth. Add more hot water as needed for desired consistency. (I like mine to be fairly thin, so I can brush it on) Set aside.
CHOCOLATE GANACHE GLAZE: Put chocolate and butter into a medium glass bowl; then microwave for 60 seconds. Take out and stir to get all the chocolate melted. Then stir/whisk in the milk/cream (1 TB at a time) until completely combined and smooth. Pour ganache/glaze over top of the cake and immediately decorate with colored sprinkles. Let glaze set for 15 minutes before slicing.
(TIP: If you have extra ganache, keep in the refrigerator in covered container. Can reheat about 20-25 seconds in microwave to use another time.)