Salted Dark Chocolate Cake with Ganache Frosting

jbromaine
6 days ago
2 min read

Ingredients

For the Cake

2½ cups/310 grams self-rising flour, sifted (see note)

½ cup/45 grams cocoa powder, sifted

1½ cups/295 grams sugar

4 large eggs, lightly beaten

1½ cups/360 milliliters whole milk

1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled

7 ounces/200 grams dark chocolate, melted and slightly cooled

2 teaspoons vanilla extract

1 teaspoon flaky sea salt, white or black

For the Ganache

1 cup/240 milliliters sour cream

14 ounces/400 grams milk chocolate, melted and slightly cooled

Instructions

Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.

Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.

Tip

To make your own self-rising flour, combine 2½ cups/320 grams all-purpose flour; 1 tablespoon plus ¾ teaspoon baking powder; and ½ teaspoon plus ⅛ teaspoon fine salt. Use the entire amount in place of the self-rising flour listed in the ingredients.

Description

This cake is made with just two bowls. How could I not try it? It goes together easily and quickly and gets a great result. Wait until you taste this ganache!

Servings

8-10

Notes

As pretty as this cake looks when baked in 8" pans, I think that the next time- and there will be a next time-. I will use 9" pans and reduce the baking time. Made with the 8" pans, made it difficult to cut and serve. The ganache will be used for other recipes. Just lucious and quick and easy.

Source

The New York Times