Blackout Cake (original recipe here)
- 1 1/4 cups softened butter
- 3 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4 ounces unsweetened chocolate, melted
- 3 cups flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 1/3 cups boiling water
- 3/4-1 cup roasted slivered almond
- 18 ounces semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons butter, cut up
- 1 teaspoon vanilla extract
1Preheat oven to 350 degrees F.
2Grease and flour 2 9-inch cake pans.
3Tap out excess flour.
4In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
5Add eggs and vanilla extract; beat till well blended.
6Add melted chocolate and beat 1-2 minutes.
7Mix together flour and baking soda and salt.
8Add to chocolate mixture in 2 additions alternately with the buttermilk.
9Beat till well blended.
10On low speed, add boiling water and beat till smooth.
11(Batter will be thin.) Pour into prepared pans.
12Bake for 35-40 minutes or until tester inserted in center comes out clean.
13Let cool in pans for 10 to 15 minutes.
14Turn out onto wire racks and cool completely.
15For Ganache:Melt chocolate chips and cream together and stir until smooth.
16Stir in butter and vanilla.
17Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
18Cover one layer with a little more than 1/3 of the ganache.
19Top with second layer; frost top and sides with remaining ganache.
20Press almond slivers into sides of cake.
21Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.