Dark Chocolate Cake with Whipped Caramelized White Chocolate Ganache
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 3 cups (660 grams) firmly packed dark brown sugar
  • 4 large eggs (200 grams)
  • 1 cup (227 grams) sour cream
  • 1 tablespoon (13 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 1 cup (101 grams) black cocoa powder
  • 1 tablespoon (15 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1⅓ cups (320 grams) boiling water
  • Whipped Caramelized White Chocolate Ganache (recipe follows)
  • Dark Chocolate Drip (recipe follows)
  • Garnish: flaked sea salt
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour 3 (9-inch) round cake pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, and beat until light and fluffy, about 3 minutes. Add sour cream and vanilla, beating just until smooth.
  3. In a medium bowl, whisk together flour, black cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Slowly add 1⅓ cups (320 grams) boiling water, beating until smooth. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a serrated knife, trim top of cake layers. Lightly spread Whipped Caramelized White Chocolate Ganache between layers and on top and sides of cake. Pour Dark Chocolate Drip over cake, letting it drip down sides. Let stand until chocolate is set, about 20 minutes. Garnish with flaked salt, if desired. Serve immediately, or refrigerate until ready to serve. Let stand at room temperature for 1 hour before serving.
Notes
PRO TIP: It's best to frost your cake as soon as you make the frosting because the frosting won't go on as smoothly if you wait. (Make sure your layers are cool.) Because it's a whipped ganache, the frosting will deflate a little but that's OK.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/dark-chocolate-cake-caramelized-white-chocolate/