Salted Dark Chocolate Cake With Ganache Frosting Edited
'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.
Featured in: The Best Baking Cookbooks Of 2018.
https://cooking.nytimes.com/recipes/1019781-salted-dark-chocolate-cake-with-ganache-frosting?
OR THE CAKE:
2 ½ cups/310 grams self-rising flour, sifted (see note)
½ cup/45 grams cocoa powder, sifted
1 ½ cups/295 grams sugar
4 large eggs, lightly beaten
1 ½ 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
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 2 1/2 cups/320 grams all-purpose flour; 1 tablespoon plus 3/4 teaspoon baking powder; and 1/2 teaspoon plus 1/8 teaspoon fine salt. Use the entire amount in place of the self-rising flour listed in the ingredients.
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