Recipe: Royal Sonesta Double Chocolate Cake
(ANNIE WELLS, Los Angeles Times)
1/2 cup plus 2 tablespoons unsalted butter
1 cup sugar
1/2 cup cocoa powder
1/2 cup water
1/2 cup plus 2 tablespoons flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Cream together butter and sugar until light and creamy. Stir in cocoa and water. Beat 7 minutes with electric mixer. Add flour, salt, baking powder and baking soda. Beat 2 minutes longer. Add eggs. Mix 5 minutes longer.
Pour batter into greased and floured 9-inch layer cake pan. Bake at 350 degrees 30 to 40 minutes or until cake center springs back when lightly touched. Invert onto wire rack to cool completely.
Split cake into 3 horizontal layers. Drizzle orange-flavored liqueur lightly over each layer. Frost layers with refrigerated Ganache. Pour remaining unrefrigerated Ganache over top layer to glaze. Makes 1 (3-layer) cake.
18 ounces semisweet chocolate (squares or pieces)
1 1/2 cups whipping cream
Melt chocolate in top of double boiler over simmering water. Add whipping cream. Remove from heat. Remove 2 cups chocolate mixture and set aside. Refrigerate remaining chocolate mixture until thick and creamy. Use refrigerated portion for spreading between layers. Use unrefrigerated portion for glazing top layer of cake.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.