Step 1

Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop.

Step 2

Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute.

Step 3

Stop and scrape the bowl and then mix on medium for two minutes.

Step 4

Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick.

Step 5

Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost.

Step 6

Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!

Step 7

Heat cream until steam is rising from the surface but it isn't boiling.

Step 8

Pour hot cream over the chocolate and let sit for 5 minutes

Step 9

Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.

Step 10

Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.

Step 11

Frost cake as desired.