Salted Dark Chocolate Cake

Posted on June 09, 2019 by Anne Milneck | 0 comments

Super dark and rich with perfect moistness, this cake is our new chocolate fix favorite. The ganache, located comewhere between pourable and whipped, will have your guests coming back for a second slice-we certainly did! We made this cake on our podcast Smidgen, and while Anne got distracted and doused it in sprinkles, Cyprus Flake Salt is a crunchy, salty must for sprinkling atop this mountain of chocolate. 

Adapted from Scharffen Berger's "That Chocolate Cake"

Ingredients for the Cake:

2 cups granulated sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp Fleur de Sel
1½ tsp baking powder
1½ tsp baking soda
2 large eggs, lightly beaten
½ cup Pointe Coupee Pecan Oil
1 cup whole milk
1 Tbl Pure Vanilla Extract
1 tsp Pure Chocolate Extract
1 cup boiling water
Cyprus Flake Salt for Garnishing

Ingredients for the Frosting:
1¼ cups granulated sugar
1 cup heavy cream
5 ounces 99% Cacao Unsweetened chocolate, finely chopped
8 Tbl unsalted butter, cut into ½-inch pieces
1/4 tsp Fleur de Sel
1 tsp Pure Vanilla Puree
1 tsp Pure Chocolate Extract

Directions:
First, make the frosting: In a small saucepan, combine the sugar and cream and bring to a boil, stirring constantly. Reduce the heat and simmer for 6 ins. Add the chocolate and butter and stir until melted. Stir in the Fleur del Sel and extracts. Let the frosting cool, whisking gently from time to time taking care not to overwhip.

For the Cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans nonstick baking spray and line the bottoms with parchment. Spray the parchment with nonstick baking spray.  

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, Fleur de Sel, baking powder and baking soda, mixing on low speed. Mix in the eggs, Pointe Coupee Pecan Oil, milk and extracts.

Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.

Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.

When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.

Place one cake layer on a serving plate. Spread the frosting with a hot offset spatula or knife to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about ¾ cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary. Lightly sprinkle the top with Cyprus Flake Salt for a hint of salt in every bite.


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