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Blackout Cake

Ingredients & Directions


1 1/2 Butter; softened 1/2 ts Salt
3 c Sugar 3/4 c Buttermilk
3 Eggs 1 1/3 c Boiling water
2 ts Vanilla extract Chocolate ganache
4 oz Unsweetened chocolate (see recipe)
-squares, melted 3/4 c Roasted almonds (to 1 cup),
3 c Flour (use cake flour) -diced
3 ts Baking soda

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:10 1. Preheat oven to 350?F. Grease two 9-inch
round cake pans. Dust with flour; tap out 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 mins. Add eggs
and vanilla and beat until well blended. Add chocolate and beat 1 to
2 mins.

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 beal until
smooth (batter will be thin). Pour batter into prepared pans.

4. Bake 35 to 40 mins, or until a cake tester inserted in center
comes out clean. Let cool in pans 10 to 15 mins, then unmold onto
racks and let cool completely.

5. Cover a cake layer with a little more than one third of Chocolate
Ganache. Set second layer on top. Frost top and sides with remaining
ganache. Press almonds into side of cake. Refrigerate cake 3 to 4
hours, or until ganache is firm, before serving.

NOTES : To make this especially, festive, garnish the cake with piped
whipped cream and shaved chocolate.

NOTE: If using all-purpose flour use 1 cup less 2 TBS for every
cup called for in recipe.


Yields
12 servings

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