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.
The cake is highly intensive, but worth the effort for special occasions. However, the frosting! Oh my! This is my new go-to frosting. It's super easy, delicious, and I almost always have the ingredients on hand. Changes I've made to the frosting: I use semi-sweet chocolate chips instead of milk chocolate. Much tastier! Also, the sour cream should be room temperature. Bonus: I made this with Non-Dairy Sour Cream and it was still delicious!
I followed the recipe exactly and mentioned to my son that it seemed dry. Lo and behold, it’s dry. I hate wasting my time and ingredients making something subpar. I’ll have to look through the comments and see if anyone has suggestions for making it more moist. More milk? I agree with those who loved the frosting. I really like it. Also the salt is yummy, I love salt with chocolate.
Cake was dry for me even though we took out when the toothpick wasn’t completely clean. I found the flavor in the ganache very off putting.
I live in Brazil and don’t access to sour cream. Have Greek yogurt, heavy cream, cream cheese+lemon for copy cat sour cream. Any suggestions?
@Kathleen Martin “Ingredient Substitution Guide” under the ingredients list of the recipe! Creamy Dairy Products: Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably.