Description
This Salted Dark Chocolate Cake with Ganache Frosting is a decadent and rich dessert featuring a moist chocolate cake layered with a smooth, creamy milk chocolate and sour cream ganache, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and savory.
Ingredients
Scale
Cake
- 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
Ganache Frosting
- 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
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake tins with parchment paper to prevent sticking and ensure even baking.
- Mix the cake batter: In a large bowl, combine the sifted self-rising flour, sifted cocoa powder, sugar, lightly beaten eggs, whole milk, melted butter, melted dark chocolate, and vanilla extract. Start mixing with a spatula to bring ingredients together, then switch to a whisk to achieve a smooth, lump-free batter.
- Bake the cakes: Divide the batter evenly between the prepared cake tins. Place them in the oven and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. This ensures the cakes are fully baked without being overdone.
- Cool the cakes: Remove cakes from the oven and allow them to cool in their tins for 10 minutes. Afterward, turn the cakes out onto wire racks and let them cool completely before frosting.
- Make the ganache frosting: In a large bowl, whisk together the sour cream and melted milk chocolate until smooth and fully combined. Chill the mixture in the refrigerator for 10 to 15 minutes, or until it firms up enough to spread easily without running.
- Assemble the cake: Place one cooled cake layer on a cake stand or serving plate. Spread half of the ganache evenly over this layer. Top with the second cake layer and spread the remaining ganache over the top and sides.
- Finish and serve: Sprinkle the top of the assembled cake with flaky sea salt just before serving to enhance the chocolate’s flavor with a subtle salty contrast.
Notes
- Using self-rising flour eliminates the need for baking powder or baking soda since it already contains leavening agents.
- Ensure that the melted butter and chocolate are slightly cooled before adding to the batter to avoid curdling the eggs.
- Flaky sea salt can be substituted with any coarse finishing salt for the best texture and flavor contrast.
- Allowing the cake to cool completely before frosting prevents the ganache from melting and sliding off.
- The ganache can be made a few hours ahead of time and refrigerated to save time. Bring to room temperature before spreading if too firm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: chocolate cake, dark chocolate cake, salted chocolate cake, ganache frosting, chocolate dessert, rich chocolate cake
