Chocolate Cake with Salted Caramel Ganache frosting
 
Cook time
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A one bowl chocolate cake layered with whipped salted caramel ganache. A great crowd pleaser. Perfect as a layered cake, but for a fuss free version turn it into a layered dessert/pudding.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
For the cake:
  • 225 grams flour
  • 225 grams granulated sugar
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup buttermilk (or 1 cup minus 1 tbsp lukewarm milk mixed with 1 tbsp vinegar)
  • ½ tsp salt
  • 2 eggs
  • 75 ml oil
  • 1 cup hot water mixed with 1 tbsp instant coffee
For the salted caramel ganache
  • 200 gms dark chocolate ( I used 75% this time but 60% will also do)
  • 400 ml heavy cream
  • 100 grams sugar
  • 1 tsp vanilla
  • 1 tsp flaked sea salt
  • 50 grams unsalted butter, cut in cubes
For the simple syrup
  • 8 tbsp sugar
  • 10 tbsp water
  • 1-2 tbsp cointreau
Instructions
For the salted caramel ganache
  1. Make the ganache first as it needs a few hours to chill before whipping it.
  2. In a medium sized bowl, keep the chocolate chopped and ready. You will be whipping in this bowl, so keep that in mind when choosing your bowl.
  3. Place the cream in a small saucepan and bring to a simmer.
  4. Place the sugar in another saucepan and place over medium heat and cook until melted and caramelized to the colour of a rusty penny as Edd describes it.
  5. Once caramelized, remove off heat and add the butter and salt and stir to combine. Put it back on heat.
  6. Add the cream in two additions, being careful as the cream will splutter a bit. If the cream is not hot enough you may have a couple lumps which will melt if you just pop it back over low heat and stir for a couple minutes.
  7. Add in the vanilla. Mix.
  8. Pour the hot caramel over the chocolate. Set aside for 3-5 minutes. Stir to form a smooth ganache.
  9. Place the bowl in the refrigerator for a couple of hours or until thickened. Do not leave it in the refrigerator for too long since it might become too firm to whip up.
For the chocolate cake
  1. Grease and line 2 7 inch cake pans with parchment paper.
  2. Preheat oven to 180 C / 350 F.
  3. In a bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar and mix. Make a well, and add in the eggs, oil, buttermilk. Beat for 2 minutes.
  4. Stir in the hot coffee. Mix well.
  5. Distrubute batter between the two pans. Bake till tester comes out clean. For me it bakes in 18-20 minutes (but my oven temperature is off, so I would suggest check at the 20 minute mark if you are using 7 inch cake pans or needs to bake more).
  6. Let the cake cool for 15-20 minutes in the pan till its cool enough to handle. Remove from pan and let cool completely on a wire rack. If not frosting immediately, once the cakes are completely cool wrap them in cling wrap and keep in an airtight container till ready to use. The cake can be made ahead 2 days in advance, and kept in a dry cool environment till ready to frost.
Simple syrup:
  1. In a saucepan add sugar and water.
  2. Bring to a boil and stir until all sugar has dissolved. (1-2 minutes)
  3. Allow the syrup to cool, then add the cointreau.
Assembly:
  1. Remove the ganache from the fridge and use a hand mixer to whisk until pale and fluffy. This will take a couple of minutes, but be careful not to overdo it as whisked ganache can sometimes go grainy.
  2. Divide each cake layer in half.
  3. On the plate/cake stand you plan to serve, put a small dollop of the whipped ganache and spread it a bit. Place the first layer. Using a brush, brush 2 tbsp of the syrup on the cake. Spread a part of the ganache. I generally eye ball this so excuse if I can not give an exact measurement for the ganache layer.
  4. For the second layer, brush 2 tbsp of the syrup on the side that will go on top of the ganache. Place the layer on top of the ganache, and then brush another 2 tbsp of the syrup on the top side of the cake layer. Repeat with ganache and the second cake layer halves.
  5. Once layered, frost the top and sides however you like and let set for 1-2 hours before serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/12/13/chocolate-cake-with-salted-caramel-ganache-frosting/