Royal Sonesta Double Chocolate Cake

Time 1 hour 10 minutes
Yields Serves 8 to 10
Royal Sonesta Double Chocolate Cake
(Los Angeles Times)



Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.


Beat together the butter and sugar until light and creamy, about 4 minutes. Stir the cocoa and water together in a bowl and add to the butter mixture. Beat 7 minutes, scraping down the sides of the bowl often. Add the flour, salt, baking powder and baking soda. Beat 2 minutes longer. Add the eggs. Mix until the batter is shiny and smooth, 5 minutes, scraping down the sides of the bowl.


Pour the batter into the pan. Bake the cake until the center springs back when lightly touched, about 40 minutes. Invert the cake onto a wire rack to cool completely.



Bring the whipping cream to a simmer. Remove from the heat. Stir in the chocolate pieces until smooth.


Remove 1 1/2 cups of the ganache and set aside at room temperature. Refrigerate the remaining 1 cup until thick and creamy, 1 hour.



Split the cake into 3 horizontal layers. Drizzle the orange-flavored liqueur over each layer. Frost the layers with the chilled Ganache. Pour the remaining Ganache over the top. Garnish with the oranges.

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