So for some reason, I really wanted to make a cake yesterday. A rich, chocolatey, buttery cake. But I couldn't think of a reason to justify making one with just my husband and I to eat it. But I remembered that we were having missionaries over for dinner today, so what kind of host would I be if I didn't have a delicious cake for them?
Some of my Facebook friends asked for the recipe, so here you go:
- 2 cups sugar
- 1 3/4 cups white flour
- 3/4 cups baking cocoa (I added about a spoonful more; I like really dark chocolate)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 cups boiling water
- 4 oz bittersweet chocolate (I use Ghirardelli 60%)
- 1/3 cup heavy cream
- 1 cup sugar
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup butter, room temperature
- 3 cups(ish) powdered sugar
- Coarse sea salt for garnish
Refrigerate frosting for 45 minutes.
Carefully place the second cake onto the first. Adjust to make sure they line up.
Give the frosting one more go with the mixer since it thickened and hardened in the fridge.
Frost a crumb coat. This is really important with chocolate cakes especially since they tend to be very crumby. Refrigerate for 20 minutes to set.
Garnish with sea salt.
One thing I might try if I make this again is experiment with cooking the caramel sauce longer for a deeper flavor, or even making a dry caramel. I might also double or even triple the ganache recipe and torte the cake to make 4 layers. You can also make a sweeter ganache by using a 30-50% chocolate, or you can make it even darker with 75%+ chocolate.