Salted Dark Chocolate Cake With Ganache Frosting
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from “Modern Baking: Cakes, Cookies and Everything in Between” by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls — one for the cake and one for the frosting — and there’s no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
- Serves: 8 persons
- 2 ½cups/310 grams self-rising flour, sifted (see note)
- ½cup/45 grams cocoa powder, sifted
- 1 ½cups/295 grams sugar
- 4large eggs, lightly beaten
- 1 ½cups/360 milliliters whole milk
- 1cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled
- 7ounces/200 grams dark chocolate, melted and slightly cooled
- 2teaspoons vanilla extract
- 1teaspoon flaky sea salt, white or black
- 1cup/240 milliliters sour cream
- 14ounces/400 grams milk chocolate, melted and slightly cooled
Step 1Heat 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.
Step 2Make 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.