Recipe Name: Blackout Cake 🍫
Cook Time: 40 minutes
Prep Time: 5 hours
Total Time: 5 hours 40 minutes
Description:
Indulge in the nostalgia of Barbra Streisand’s favorite chocolate cake, reminiscent of the ones from a beloved Brooklyn bakery. This sinfully rich dessert is a true delight, perfect for any occasion that demands a decadent treat. With its moist layers and creamy ganache, this blackout cake is sure to become a favorite in your household.
Recipe Category: Dessert 🍰
Keywords: Kid Friendly, Potluck, Weeknight, Oven
Nutritional Information (per serving):
- Calories: 914
- Fat: 54.9g
- Saturated Fat: 31.6g
- Cholesterol: 150.2mg
- Sodium: 614.5mg
- Carbohydrates: 106.6g
- Fiber: 5.7g
- Sugar: 74.6g
- Protein: 10.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 | Butter |
| 3 | Sugar |
| 3 | Eggs |
| 2 | Vanilla Extract |
| 4 | Flour |
| 3 | Baking Soda |
| 3 | Salt |
| 1/2 | Buttermilk |
| 3/4 | Boiling Water |
| 1 1/3 | Heavy Cream |
| 3/4 – 1 | Butter (for ganache) |
| 18 | Chocolate Chips |
| 1 1/2 | Vanilla Extract (for ganache) |
| 2 | Almond Slivers |
Instructions:
-
Preheat your oven to 350 degrees F (175 degrees C).
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Grease and flour two 9-inch cake pans, tapping out any excess flour.
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In a large bowl, beat together the butter and sugar until light and fluffy, about 1-2 minutes.
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Add the eggs and vanilla extract, beating until well blended.
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Stir in the melted chocolate and beat for an additional 1-2 minutes.
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In a separate bowl, mix together the flour, baking soda, and salt.
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Add the flour mixture to the chocolate batter in two additions, alternating with the buttermilk, and beat until well blended.
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On low speed, gradually add the boiling water to the batter and beat until smooth (the batter will be thin).
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Pour the batter into the prepared cake pans and bake for 35-40 minutes, or until a tester inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 to 15 minutes, then transfer them to wire racks to cool completely.
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For the Ganache: In a saucepan, melt the chocolate chips and heavy cream together, stirring until smooth.
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Stir in the butter and vanilla extract until well combined.
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Cover the ganache and refrigerate for 1 to 1 1/2 hours, until it holds its shape and is thick enough to spread.
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To assemble the cake, spread a little more than 1/3 of the ganache over one cake layer.
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Place the second cake layer on top and frost the top and sides with the remaining ganache.
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Press almond slivers into the sides of the cake for decoration.
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Refrigerate the cake for 3 to 4 hours to allow the ganache to firm up before slicing.
This blackout cake is best enjoyed chilled, allowing the flavors to meld together beautifully. Serve it up at your next gathering or special occasion, and watch as it disappears in moments, leaving everyone craving more of its irresistible chocolaty goodness!
