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Royal Sonesta Double Chocolate Cake

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

Cake

1

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

2

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.

3

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.

Ganache

1

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

2

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.

Assembly

1

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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