Black-Out Cake Recipe

Name: Black-Out Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup butter softened; 3 teaspoons baking soda; 3 cups sugar; 3 large eggs; 1/2 teaspoon salt; 3/4 cup buttermilk; 113 cups water boiling; 4 ounces chocolate unsweetened melted; 3 cups flour, all-purpose; 3/4 cup almonds roasted, diced; 2 teaspoons vanilla extract; 18 ounces chocolate chips (semi-sweet); 1 1/2 cups heavy whipping cream; 1 teaspoon vanilla extract; 2 tablespoons butter cut up

Servings: persons

3/4 cup butter softened
3 teaspoons baking soda
3 cups sugar
3 large eggs
1/2 teaspoon salt
3/4 cup buttermilk
113 cups water boiling
4 ounces chocolate unsweetened melted
3 cups flour, all-purpose
3/4 cup almonds roasted, diced
2 teaspoons vanilla extract
18 ounces chocolate chips (semi-sweet)
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons butter cut up

1
Preheat oven to 350F (180C).
2
grease 2 nine inch round cake pans.
3
Dust with flour, tap out excess.
4
In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy, 1 to 2 minutes.
5
Add eggs and vanilla and beat until well blended.
6
Add chocolate and beat 1 to 2 minutes.
7
Mix together flour, baking soda and salt.
8
Add to chocolate mixture in two additions alternately with buttermilk.
9
Beat until well blended.
10
With mixer on low speed, add boiling water and beat until smooth( batter will be thin) Pour batter into prepared pans.
11
Bake 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
12
Make Chocolate Ganache:In a 2 qart glass measure, combine chocolate chips and heavy cream.
13
Heat in a microwave oven on HIGH 3 minutes, or until melted and smooth when stirred.
14
Stir in butter and vanilla.
15
Cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake.
16
Cover a cake layer with a little more than 13 of chocolate ganache.
17
Set second layer on top.
18
Frost top and sides of cake with remaining ganache.
19
Press almonds into side of cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup butter softened, 3 teaspoons baking soda, 3 cups sugar, 3 large eggs, and more.

Yes, Black-Out Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black-Out Cake

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