Prep 5 hrs
Cook 40 mins
Barbra Streisand's favorite chocolate cake. Growing up in Brooklyn, a local bakery used to make this. Not sure if it's the same one, but I have never come across another recipe for Blackout cake, so if this isn't it, it must be awfully close! A great, sinfully rich cake! Prep time includes chilling time
- 295.73 ml softened butter
- 709.77 ml sugar
- 3 eggs
- 9.85 ml vanilla extract
- 113.39 g unsweetened chocolate, melted
- 709.77 ml flour
- 14.78 ml baking soda
- 2.46 ml salt
- 177.44 ml buttermilk
- 314.66 ml boiling water
- 177.44-236.59 ml roasted slivered almonds
- 510.29 g semi-sweet chocolate chips
- 354.88 ml heavy cream
- 29.58 ml butter, cut up
- 4.92 ml vanilla extract
- Preheat oven to 350 degrees F.
- Grease and flour 2 9-inch cake pans.
- Tap out excess flour.
- In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
- Add eggs and vanilla extract; beat till well blended.
- Add melted chocolate and beat 1-2 minutes.
- Mix together flour and baking soda and salt.
- Add to chocolate mixture in 2 additions alternately with the buttermilk.
- Beat till well blended.
- On low speed, add boiling water and beat till smooth.
- (Batter will be thin.) Pour into prepared pans.
- Bake for 35-40 minutes or until tester inserted in center comes out clean.
- Let cool in pans for 10 to 15 minutes.
- Turn out onto wire racks and cool completely.
- For Ganache:Melt chocolate chips and cream together and stir until smooth.
- Stir in butter and vanilla.
- Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
- Cover one layer with a little more than 1/3 of the ganache.
- Top with second layer; frost top and sides with remaining ganache.
- Press almond slivers into sides of cake.
- Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.
Yooper! What a great cake - thanks! I made it for a co-workers b-day today and it was such a hit! One gal thought it was from our local bakery for sure...she just couldn't believe that I'd made it. It's very, very chocolatey - the cake is dense and moist, and the genache is heavenly. My cakes overflowed the cake pans when they baked, so I just cut off the 'lips' before frosting. And my middle fell a bit - maybe I should have cooked a bit longer than 40 min, even though my themometer was right at 350. Just delicious and a keeper!! :)
This cake is not only delicious, it makes an impressive presentation. This is an easy recipe to make, just allow yourself enough time. I made the ganache first, which gave it plenty of time to cool while I made the layers. The cake itself is dense and moist, and my layers didn't fall at all after taking them from the oven. I made the ganache not using chocolate chips, but semi-sweet dark chocolate fondant- living in Belgium, I have easy access to the best chocolate! The ganache was so beautiful, it was almost a shame to add the almond slivers and hide the lovely sheen. Next time I think I'll try hazelnuts, though the almonds were tasty. This recipe is definitely a keeper, perfect for those special occasions when you want something both luscious and ultra-professional looking.
This was an amazing, jaw dropping treat. By far the best chocolate cake I've ever had and a huge hit for Father's Day! It isn't traditionally sweet, definitely more european in flavor as it is super dark and rich. Wow. One thing I have to point out is it makes enough batter for three 9in round layers. I made the ganache (using dark chocolate instead of semi-sweet chips) but then after chilling it for 4 hours I whipped it in my kitchen-aide and added some more whipping cream and two TBS of powdered sugar to firm it up and stretch it to cover the extra layer of cake. Topped it off with fresh raspberries and the toasted almonds...you won't find a better tasting dark chocolate cake!