Salted dark chocolate layer cake

Salted dark chocolate layer cake
Salted dark chocolate layer cake
Salted dark chocolate layer cake
Salted dark chocolate layer cake
Salted dark chocolate layer cake
This Salted dark chocolate layer cake is for our friend KG who lives in Sydney and says that if she lived around the corner she would be on our doorstep every time I posted a cake shot on Instagram. Well, she was in the neighbourhood recently and I made this cake for dessert. The recipe is in October Country Style, 'Pure decadence', an excerpt from Donna Hay's cookbook Modern Baking, an enticing 376-page reference for anyone with a baking bent. With this recipe, It's all about the super rich chocolate ganache. Unfortunately our daughter suffered the pain of watching me make the cake and then had to leave before it was served. However, our sons were very happy to have left overs in their school lunch boxes the next day.
Salted  dark chocolate layer cake
(Country Style,  October 2018, 'Pure decadence', an excerpt from Donna Hay's cookbook Modern Baking)
Serves 8-10
Ingredients: 2 1/2 cups self-raising flour, sifted (I used unbleached spelt successfully), 1/2 cup cocoa, sifted, 1 1/2 cups caster sugar, 4 eggs, 1 1/2 cups milk, 250g unsalted butter, melted, 200g dark chocolate, melted, 2 teaspoons vanilla extract, 2 teaspoons black sea salt flakes (I didn't have access to these, but have since found them at our local health food shop)
Milk chocolate ganache
Ingredients: 1 cup sour cream, 400g milk chocolate, melted
Method: Preheat oven to 180C. Line two 20cm round cake tins with baking paper. I like to use butter as well to help the baking paper stick to the sides of the tin. Place flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a bowl and whisk until smooth. Divide the batter between tins. Bake for 40-45 minutes or until a skewer comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool.
To make milk chocolate ganache, place sour cream and milk chocolate in a bowl and mix until well combined. Refrigerate for 10 minutes or until firm. Place 1 cake on wire rack or plate. Spread with half of ganache. Top with remaining cake and ganache. Sprinkle with sea salt flakes to serve. 

Megan Trousdale
Megan Trousdale

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