Blackout Cake

* Exported from MasterCook II *

Blackout Cake

Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Serving Size : 12 Preparation Time :1:10
Categories : Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Sticks 6 Oz Butter -- softened
3 C Sugar
3 Eggs
2 Tsp Vanilla Extract
4 Oz (1 Oz) Unsweetened Chocolate Squares -- melted
3 C Flour (Use Cake Flour)
3 Tsp Baking Soda
1/2 Tsp Salt
3/4 C Buttermilk
1 1/3 C Boiling Water
Chocolate Ganache (See Recipe)
3/4 C Roasted Almonds (To 1 Cup) -- diced

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.