Black-Out Cake

Recipe Ingredients

		Cake
3/4 cup	148g / 5.2oz	Butter - softened
3 teaspoons	15ml	Baking soda
3 cups	594g / 20oz	Sugar
3		Eggs
1/2 teaspoon	2.5ml	Salt
3/4 cup	177ml	Buttermilk
1 1/3 cups	315ml	Boiling water
4 oz	113g	Unsweetened chocolate - melted
3 cups	187g / 6.6oz	Flour
3/4 cup	69g / 2.4oz	Roasted almonds - diced
2 teaspoons	10ml	Vanilla extract
		Chocolate Ganache
18 oz	511g	Semisweet chocolate chips
1 1/2 cups	355ml	Heavy cream
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Butter - cut up

Recipe Instructions

1. Preheat oven to 350F and grease 2 nine inch round cake pans. Dust with flour, tap out excess.

2. In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy, 1-2 minutes. add eggs and vanilla and beat until well blended. add chocolate and beat 1-2 minutes.

3. Mix together flour, baking soda and salt. Add to chocolate mixture in two additions alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beat until smooth( batter will be thin) Pour batter into prepared pans.

4. Bake 35-40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans 10 minutes, then unmold onto racks and let cool completely.

5. Make Chocolate Ganache: In a 2 quart glass measure, combine chocolate chips and heavy cream. Heat in a microwave oven on HIGH 3 minutes, or until melted and smooth when stirred. Stir in butter and vanilla.

6. Cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake.

7. Cover a cake layer with a little more than 1/3 of chocolate ganache. Set second layer on top. Frost top and sides of cake with remaining ganache. Press almonds into side of cake. Refrigerate cake 3-4 hours, or until ganache is firm, before serving.

Source:
Mrs. Ronald A. McKenney

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