Home > Pies & Cakes, Recipes > Blackout Cake with Chocolate Ganache

Blackout Cake with Chocolate Ganache

Blackout Cake

Prep: 30 minutes, Cook: 35 to 40 minutes, Serves: 12 to 16

This is a moist, dark chocolate cake, sure to be enjoyed by those who live on chocolate J

1 ½ sticks of softened butter

3 cups of sugar

3 eggs

2 teaspoons vanilla extract

4 (1 ounce) squares unsweetened chocolate, melted

3 cups flour

3 teaspoons baking soda

½ teaspoon salt

¾ cup buttermilk

1 1/3 cups boiling water

  1. Preheat oven to 350. Grease two 9” round pans. Dust with flour and tap out the excess.
  2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs and vanilla and beat until well blended. Add chocolate and beat 1 to 2 minutes.
  3. Mix together flour, baking soda and salt. Add to chocolate mixture in two additions alternately with the buttermilk. Beat until well blended. With mixer on low-speed, add boiling water and beat until smooth (the batter will be thin). Pour batter into prepared pans.
  4. Bake 35 to 40 minutes, or until a cake tester inserted in center comes out clean. Let cool in pans 10 to 15 minutes, then unmold onto racks and let cool completely.
  5. Cover a cake layer on top. Frost top and sides of cake with remaining ganache. Refrigerate cake 3 to 4 hours, or until ganache is firm, before serving.

Chocolate Ganache

Prep: 5 minutes, Cook: 3 minutes, Chill: 1 to 1 ½ hours

Makes enough to fill and frost a 2 layer 9” cake.

18 ounces semisweet chocolate chips

1 ½ cups heavy cream

2 tablespoons butter, cut up

1 teaspoon vanilla extract

  1. In a 2 quart glass bowl, combine chocolate chips and heavy cream. Heat in a microwave on High for 3 minutes or until melted and smooth when stirred. Stir in butter and vanilla.
  2. Cover and refrigerate 1 to 1 ½ hours or until ganache holds its shape and is thick enough to spread on cake.

Both of these recipes are from Natalie Haughton’s “365 Great Chocolate Desserts.”

  1. Elizabeth Niederer
    March 26, 2011 at 1:29 PM

    Oh YEAH. Death by chocolate, what a way to go! And loaded with butter and cream to boot!!

    • commonsenseagriculture
      March 26, 2011 at 2:01 PM

      Thanks Elizabeth, I love to cook with butter and cream!

  2. March 26, 2011 at 1:47 PM

    I approve of this cake. Thanks for sharing, Jeff!

    • commonsenseagriculture
      March 26, 2011 at 2:01 PM

      I’m glad you approve Kelly 🙂

  3. March 26, 2011 at 1:49 PM

    This is perfection….eating a piece of this yummy cake while reading Jeff’s blog. Think I’ll get the coffee pot going too. Nice!

  4. commonsenseagriculture
    March 26, 2011 at 2:02 PM

    Mmm, coffee does go well with this cake. Tough call though…cold glass of milk is good too….

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