Blackout Cake

Recipe by yooper
READY IN: 5hrs 40mins
SERVES: 12-16




  • 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.