Name: Salted Dark Chocolate Cake With Ganache Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Western
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 cup (240 milliliters) sour cream; 14 ounces (400 grams) milk chocolate, melted and slightly cooled; 1 teaspoon flaky sea salt, white or black, for sprinkling

Introduction

This Salted Dark Chocolate Cake with Ganache Frosting is a rich and indulgent dessert perfect for chocolate lovers. The balance of deep dark chocolate and a touch of flaky sea salt creates a delightful flavor experience. Moist and tender, it’s ideal for special occasions or any time you want a decadent treat.

A two-layer chocolate cake sits on a white plate, each layer thick and dark brown with a rich, dense texture. Between the layers is a smooth, glossy chocolate frosting, matching the thick spread generously covering the top of the cake, swirled with a creamy texture. White flakes of coarse salt sprinkle the top of the frosting, adding contrast and texture. The background is a white marbled surface, with scattered salt flakes around the plate and a small dish of salt nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line two 8-inch round cake tins with parchment paper.

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.

Step 3: Divide the batter evenly between the prepared tins. Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean.

Step 4: Let the cakes cool in the tins for 10 minutes, then turn them out onto wire racks to cool completely.

Step 5: To make the ganache frosting, whisk together the sour cream and melted milk chocolate in a large bowl. Refrigerate for 10 to 15 minutes until firm but spreadable.

Step 6: Place one cake layer on a serving plate. Spread half of the ganache over it. Top with the second cake layer and cover with the remaining ganache.

Step 7: Sprinkle the flaky sea salt over the top of the cake just before serving to enhance the chocolate flavors.

Tips & Variations

Use high-quality dark and milk chocolate for the best flavor and texture.

If you don’t have self-rising flour, substitute with all-purpose flour and add 1 tablespoon baking powder and 1/2 teaspoon salt.

Try adding a teaspoon of espresso powder to the batter to intensify the chocolate taste.

For a different frosting, replace the sour cream in the ganache with heavy cream for a richer texture.

FAQs

Can I use regular cocoa powder instead of sifted cocoa powder?

Yes, you can use regular cocoa powder, but sifting helps remove any lumps and ensures a smoother batter.

Is it necessary to refrigerate the cake because of the ganache?

Since the ganache contains sour cream and melted chocolate, refrigeration is recommended to keep it fresh. However, let it come to room temperature before serving for the best taste and texture.