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Dark Chocolate Cake with Ganache Frosting and dried roses
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Dark Chocolate Cake with Chocolate Ganache Frosting
Author: Jackie
Ingredients
Chocolate Cake
  • 1 ¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened dark cocoa powder
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or sour cream
  • ½ cup oil
  • 1 tablespoon vanilla extract
  • 1 cup freshly brewed hot coffee or hot water
Chocolate Ganache Frosting
  • 2 cups heavy cream
  • 1 pound dark chocolate sliced into small chunks
  • Sea salt for garnish
  • Dried or fresh roses for garnish
Instructions
Chocolate Cake

  1. Heat oven to 350°F. Grease and flour two 8-inch round baking pans.

  2. Stir together sugar, flour, cocoa, baking soda and salt in large bowl.
  3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  4. Stir in hot coffee. Batter will be runny.
  5. Pour batter into prepared pans.
  6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.
Chocolate Ganache Frosting
  1. In a small pot set over medium high heat, cook heavy cream until hot, but not boiling.
  2. Add chocolate to a large heat proof bowl.
  3. Pour hot cream over chocolate and let sit for 5 minutes then whisk until smooth.
  4. Cover ganache with plastic wrap and let sit for about an hour or until it has set up and is spreadable.
  5. To assemble the cake, place one layer on a cake plate and frost it well with the ganache frosting. Add the second layer and cover the entire cake in frosting.

  6. Sprinkle with sea salt right before serving and garnish with fresh or dried roses, if desired.