Salted Dark Chocolate Cake with Ganache Frosting Recipe

Introduction

This Salted Dark Chocolate Cake with Ganache Frosting is a rich and indulgent dessert perfect for chocolate lovers. The combination of deep dark chocolate and a creamy ganache, finished with a sprinkle of flaky sea salt, creates a delightful balance of flavors. It’s an impressive yet simple cake to make at home.

Ingredients

• 2 1/2 cups (310 grams) self-rising flour, sifted
• 1/2 cup (45 grams) cocoa powder, sifted
• 1 1/2 cups (295 grams) sugar
• 4 large eggs, lightly beaten
• 1 1/2 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
• 1 cup (240 milliliters) sour cream
• 14 ounces (400 grams) milk chocolate, melted and slightly cooled

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two 8-inch round cake tins with parchment paper to prevent sticking.
2. Step 2: In a large bowl, combine the sifted flour, cocoa powder, sugar, eggs, milk, melted butter, melted dark chocolate, and vanilla extract. Start mixing with a spatula until ingredients begin to combine, then whisk until the batter is smooth and fully incorporated.
3. Step 3: Divide the batter evenly between the prepared cake tins. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
4. Step 4: Let the cakes cool in the tins for 10 minutes, then turn them out onto wire racks to cool completely.
5. Step 5: For the ganache frosting, place the sour cream and melted milk chocolate in a large bowl. Whisk them together until smooth.
6. Step 6: Refrigerate the ganache for 10 to 15 minutes until it firms up slightly, making it easier to spread.
7. Step 7: Place one cake layer on a serving plate or cake stand. Spread half of the ganache evenly over the top.
8. Step 8: Place the second cake layer on top, then spread the remaining ganache over it. Sprinkle the flaky sea salt evenly on the top to finish.

Tips & Variations

• Use high-quality chocolate for the best flavor, especially in both the cake and ganache.
• If you don’t have self-rising flour, substitute with all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per 2 1/2 cups flour.
• For a more intense chocolate flavor, try adding a tablespoon of espresso powder to the batter.
• Swap milk chocolate in the ganache for dark chocolate if you prefer a less sweet frosting.
• Let the cake layers soak in a simple coffee syrup before frosting for added moisture and flavor depth.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, you can substitute self-rising flour by combining all-purpose flour with baking powder and salt. Use 2 1/2 cups all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to replace 2 1/2 cups self-rising flour.

How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. It’s done if it comes out clean or with just a few moist crumbs attached. If there is wet batter on the skewer, bake for a few more minutes and test again.