Salted Dark Chocolate Cake With Ganache Frosting
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups/310 grams self-rising flour, sifted (see note)
- ½cup/45 grams cocoa powder, sifted
- 1½cups/295 grams sugar
- 4large eggs, lightly beaten
- 1½cups/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
For the Cake
For the Ganache
Nutritional analysis per serving (10 servings)
1011 calories; 68 grams fat; 41 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 91 grams carbohydrates; 6 grams dietary fiber; 58 grams sugars; 13 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- 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.
Private Notes
Comments
Are you seriously criticizing a recipe that you didn't make according to the instructions? Buttermilk is bound to throw off the flavors, and it works differently with baking powder etc. If you'd made it as written, and had an issue with it, then fair enough, but adapting then suggesting it isn't good, is really something.
Made this today and it was very successful. As others have pointed out, there are significant differences between the cb and the NYT versions. I mainly used the cb. I think there's a trans-Pacific mistranslation in this NYT recipe. Self-raising flour (Australian/British) is _not_ the same as self-rising flour (U.S.). The former does not contain extra salt, and when making it from plain flour it needs approximately 1/2 tsp more extra baking powder per cup.
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.
Cake and frosting tasted good but cake was very dense and dry
Can this be made with 1 springform pan? I can't find my cake pans. If so, what would be the cooking time?
Cake was super dry; frosting was delicious, esp. combined with flaked salt. Will make the frosting again.
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