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Salted Chocolate Ganache Cake

Yield

8 servings (serving size: 1 wedge)

Choose a premium chocolate bar for this simple one-layer cake. Make up to one day ahead, and store in an airtight container.

Ingredients

  • Cooking spray
  • 2 teaspoons cake flour
  • 5.3 ounces sifted cake flour (about 1 1/4 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 cup packed dark brown sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 3/4 cup evaporated fat-free milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3 tablespoons dark brown sugar
  • 2 1/2 ounces dark chocolate, divided
  • 1 tablespoon butter
  • 1/4 teaspoon sea salt or fleur de sel

Nutrition Information

  • calories 263
  • fat 10.9 g
  • satfat 6.4 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 5.3 g
  • carbohydrate 37.6 g
  • fiber 0.7 g
  • cholesterol 47 mg
  • iron 2.2 mg
  • sodium 248 mg
  • calcium 156 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat 1 (9-inch) round cake pan with cooking spray; dust with 2 teaspoons flour.

  3. Weigh or lightly spoon 3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

  4. Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

  5. Chop the remaining 2 ounces chocolate. Combine chopped chocolate and 1 tablespoon butter in a microwave-safe bowl. Microwave at MEDIUM 1 minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. Cut into 8 wedges.