Ingredients
- CAKE INGREDIENTS:
- 3/8 cup (2.5 oz) Ghirardelli Dark Chocolate 60% Cacao Baking Chips, melted
- 1 1/8 cups all-purpose flour
- 1/4 cup Ghirardelli 100% unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5/8 cup (10 tbsp) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- GANACHE FROSTING INGREDIENTS:
- 1 cup (237 ml) 35% whipping cream
- 3 tablespoons (45 ml) honey
- 2 tablespoons (28 g) unsalted butter
- 1/8 teaspoon salt
- 10 oz (284 g) Ghirardelli Dark Chocolate 60% Cacao Baking Chips, finely chopped
- 1/2 cup (120 ml) sour cream
- 1/2 teaspoon pure vanilla extract
Directions
- FOR THE CAKE:
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment; lightly coat with nonstick spray.
- Melt the 3/8 cup chocolate chips in a microwave-safe bowl at 50% power for 30 seconds, then in 15-second intervals, stirring until smooth.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer beat the butter and sugar on medium speed for about 2 minutes until light and fluffy; add the eggs one at a time, then mix in the melted chocolate and vanilla until smooth.
- On low speed add one third of the dry ingredients followed by one third of the buttermilk, repeating until everything is incorporated.
- Spread the batter evenly in the prepared pan and bake for 22–26 minutes, until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 30–45 minutes, then remove and chill for at least 3 hours or overnight for easier slicing and assembly.
- MAKE THE GANACHE FROSTING:
- Finely chop the dark chocolate and place it in a medium heatproof bowl.
- Heat the whipping cream in a small saucepan to a boil; pour it over the chocolate and add the honey, butter, salt, and vanilla, then let sit for 1 minute.
- Whisk gently from the center outward until smooth and glossy, then stir in the sour cream until fully combined.
- Chill in the freezer, stirring every 5 minutes for 30–40 minutes, or refrigerate 20–30 minutes, until thickened like warm pudding (soft and spreadable, not stiff).
- For dense, fudgy frosting use as soon as it thickens; for a lighter texture whisk by hand for just a few seconds to slightly aerate while keeping it glossy.
- ASSEMBLE:
- Cut the chilled cake into rounds with a 4-inch cutter or into squares; split each piece horizontally to create two layers, spread ganache between the layers and over the top, and garnish with mini chocolate chips if desired.
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