Salted chocolate layer cake with whipped ganache
Serves 12 - 16
Prep time 45 mins Cooking time 35 mins plus cooling
INGREDIENTS
150g dark chocolate (54-58% cocoa solids), finely chopped
100g dark chocolate (70% cocoa solids), finely chopped
250g butter, diced
300g plain flour
165g brown sugar
165g caster sugar
75g almond meal
40g Dutch-process cocoa, sifted, plus extra for dusting
2½ tsp baking powder
375ml milk
4 eggs
Chocolate curls, chocolate wafer balls and chocolate-coated honeycomb, to serve FOR THE MILK CHOCOLATE GANACHE: 200ml pouring cream
250g milk chocolate, finely chopped 250g dark chocolate (54-58% cocoa solids), finely chopped
4 egg yolks
METHOD
Preheat oven to 180°C. Butter three 21cmdiameter springform cake tins and line them with baking paper. Combine chocolates and butter in a heatproof bowl and melt over a saucepan of simmering water, stirring occasionally, until smooth. Combine dry ingredients and 2½ tsp sea salt flakes in a bowl, then add chocolate mixture, milk and eggs and whisk until smooth. Divide evenly among prepared tins and bake until a skewer inserted withdraws clean (25-30 minutes). Cool in tins for 15 minutes then turn out onto a wire rack to cool completely. For ganache, bring cream to a simmer in a saucepan over medium-high heat. Place chocolate in a large bowl, pour hot cream mixture over, stand for 5 minutes, then whisk until smooth.
Whisk yolks in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes). Remove from heat and whisk in chocolate mixture, then transfer to an electric mixer and whisk until thick and cooled to room temperature (8-10 minutes). Refrigerate mixture, whisking occasionally, until thick but spreadable (30-40 minutes) Trim the top of each cake flat. Place one cake on a cake stand or serving plate, spread with one-fifth of whipped ganache, then top with another cake. Continue layering, finishing with a layer of ganache, then spread remaining ganache around the sides with a palette knife to neaten. Refrigerate for 1 hour to set.
Dust cake with cocoa, top with chocolate curls, chocolate wafer balls, crushed chocolate-coated honeycomb and a little extra sea salt and serve.