Looking for an indulgent dark chocolate sea salt cake recipe that will WOW your guests? Look no further! This delicious dessert is easy to make and perfect for any occasion. In this blog post, we will show you how to make dark chocolate sea salt cake step-by-step. We’ll also give you some tips on how to make it even better. So what are you waiting for? Start baking!
– dark chocolate (70% cacao), chopped
– unsalted butter, at room temperature
– large eggs, beaten
– all-purpose flour
– baking powder
– dark chocolate (70% cacao), chopped
– heavy cream
– light corn syrup
– dark rum (optional)
– flaky sea salt, such as Maldon
Preheat the oven to 350F. Grease and line the bottom of an eight-inch cake pan with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt.
In a larger bowl, combine the dark chocolate and butter. Melt together either in the microwave in 30-second intervals, stirring in between each, or set over a double boiler on the stovetop. Once melted and combined, whisk in the sugar until smooth. Add the eggs and mix until combined.
Fold in the dry ingredients until just combined. Pour the batter into the prepared cake pan and bake for about 35 minutes, until a toothpick or cake tester comes out clean when inserted into the center.
Allow the cake to cool completely before frosting.
To make the frosting, combine the dark chocolate and heavy cream in a medium bowl set over a double boiler on the stovetop. Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the corn syrup and dark rum, if using.
Spread the frosting over the top of the cooled cake. Sprinkle with flaky sea salt, slice, and serve. Enjoy!
Salted Chocolate Stout Cake Recipe
– ½ cup dark chocolate, chopped
– ¼ cup unsalted butter
– ⅓ cup stout beer (or coffee)
– ½ cup granulated sugar
– ¼ cup brown sugar
– ⅓ cup all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon baking soda
– Pinch of sea salt
– ¼ teaspoon ground cinnamon
– ½ cup dark chocolate chips
– Fleur de sel or other finishing salts, for sprinkling on top
Preheat oven to 350°F. Grease and flour an eight-inch cake pan.
In a small saucepan, melt dark chocolate and butter together over low heat, stirring occasionally. Once melted, remove from heat and let cool slightly.
Pour stout beer (or coffee) into a large bowl and whisk in both sugars until dissolved. Add cooled dark chocolate mixture and whisk until smooth. Sift in flour, baking powder, baking soda, and salt. Stir until just combined.
Pour batter into prepared cake pan. Sprinkle dark chocolate chips over the top of the cake. Bake for about 35 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
Remove from oven and let cool for a few minutes. Sprinkle with fleur de sel or other finishing salts. Serve warm, with a scoop of ice cream or dollop of whipped cream, if desired. Enjoy!
Why is it called ganache?
Ganache is a French word meaning “cream” or “frosting”. It is made of chocolate and cream and can be used as a filling or frosting for cakes and pastries.
The origin of the ganache is unclear, but it is believed to have been created in the 19th century. Some say it was invented by a French pastry chef, while others claim it originated in Switzerland. However, the true origin of ganache is unknown. What we do know is that it is a delicious and versatile dessert ingredient!
What is the best dark chocolate for ganache?
Dark chocolate is the best type of chocolate to use for the ganache. It has a strong flavor that pairs well with the cream and salt in this recipe. You can find dark chocolate chips or bars at most grocery stores. Choose a brand that you like, as the flavor of the chocolate will be pronounced in this dessert.
When choosing the best dark chocolate for your ganache, look for a bar with at least 70% cacao. The higher the cacao content, the more intense the chocolate flavor will be.
How is it best to store the frosting?
Baking a cake is a delicious way to celebrate any occasion, and dark chocolate sea salt cake is one of the most decadent desserts you can make. The rich chocolate flavor pairs perfectly with the salty sweetness of the frosting, making this cake irresistible.
But what happens if you have leftovers? How is it best to store the frosting so that it doesn’t become a sticky mess?
Here are some tips to help you keep your dark chocolate sea salt cake frosting fresh and tasty:
– Store the frosting in an airtight container in the fridge for up to a week.
– If you want to store the frosting for longer, freeze it in an airtight container for up to two months.
– When you’re ready to use it, thaw the frosting in the fridge overnight or on the counter for a few hours.
Enjoy your dark chocolate sea salt cake knowing that the delicious frosting will taste just as good as when you first made it!
How much caramel do I add to the chocolate ganache?
If you’re baking a dark chocolate sea salt cake, you’ll want to make the perfect ganache to top it with. This recipe calls for one cup of heavy cream and two cups of dark chocolate chips. You’ll also need a teaspoon of vanilla extract and a quarter cup of caramel sauce.
Caramel can be a tricky ingredient to work with, so you’ll want to be careful not to add too much. The ideal ratio of dark chocolate to caramel should be about two-to-one. This means that for every two cups of dark chocolate, you should add one cup of caramel. If you find that the ganache is too sweet, you can always add more dark chocolate to balance it out.
How do you make the salted dark chocolate layer cake perfect?
When baking a dark chocolate layer cake, it is important to use quality ingredients and follow a few simple steps for the perfect outcome. The dark chocolate should be rich and intense, and the salt helps to balance out the sweetness of the cake.
How do you make the chocolate ganache for cakes?
The chocolate ganache for cakes is made with dark chocolate, heavy cream, and butter. The ganache should be smooth and creamy. To make it smooth and creamy, you need to use dark chocolate that is at least 60% cocoa. The higher the percentage of cocoa, the smoother and creamier the ganache will be.
Next, you need to heat the heavy cream until it is just about to boil. Then, pour the hot cream over the dark chocolate and let it sit for a few minutes. After a few minutes, whisk the chocolate and cream together until the ganache is smooth.
Finally, add the butter and whisk it in until it is melted. The ganache should be thick and creamy. If it is too thin, you can refrigerate it for a while to thicken it up.
Tips on Baking Layer Cakes
Layer cakes have been around for ages, and there are many different ways to bake them. Whether you’re a beginner or a pro, here are some tips on how to make the perfect dark chocolate sea salt cake:
– Preheat your oven to the correct temperature before you start baking. This will help ensure that your cake cooks evenly.
– When measuring the ingredients, be precise. Baking is a science, so making sure the ingredients are correctly measured is crucial.
– Use good quality dark chocolate for the cake. This will make a big difference in the taste of the finished product.
– Be careful not to overmix the batter. Overmixing can result in a tough cake.
– Bake the cake for the correct amount of time. Checking it a few minutes before the end of the baking time will help ensure that it doesn’t overcook.
– Allow the cake to cool completely before frosting or serving. This will help keep the crumb from falling apart.
With these tips in mind, you’re sure to bake a dark chocolate sea salt cake that is perfect in every way. Enjoy!
Baking a dark chocolate sea salt cake is the perfect way to show off your baking skills. This dessert is not only delicious, but it’s also pretty simple to make. Follow these steps and you’ll be able to create a masterpiece that will impress all of your friends and family.
Fleur De Sel
A rare and expensive form of sea salt that is harvested in parts of France. Known to be one of the highest quality salts money can buy.