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5) Chocolate Ganache Torte with Sea Salt Caramel Drip

Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water
  • 12 oz dark chocolate chopped (for ganache)
  • 1 1/4 cups heavy cream for ganache
  • 1 cup granulated sugar for caramel
  • 6 tbsp unsalted butter for caramel
  • 1/2 cup heavy cream for caramel, warmed
  • 1 tsp flaky sea salt

Method
 

  1. Preheat oven to 350°F. Grease two 9-inch pans and line with parchment.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat 2 minutes. Stir in boiling water until smooth.
  4. Divide batter between pans. Bake 30–35 minutes. Cool 10 minutes, then transfer to racks.
  5. Heat 1 1/4 cups cream until simmering. Pour over chopped chocolate. Stir until glossy ganache. Chill until spreadable.
  6. Make caramel: melt sugar in a heavy pan without stirring until amber. Add butter, then slowly whisk in warmed 1/2 cup cream. Stir in sea salt. Cool slightly.
  7. Stack cakes with ganache between layers. Spread ganache over top and sides.
  8. Spoon cooled caramel over top, letting it drip. Chill 30 minutes before serving.