Karp Family Recipes

Blackout Cake

Category: Desserts, Cakes

Serves: 16

Ingredients:

1-1/2 sticks (6 oz) softened butter 3 c. sugar 3 eggs 2 t. vanilla extract 4 - 1 oz. squares unsweetened chocolate melted 3 c. flour 3 t. baking soda 1/2 t. salt 3/4 c. butter milk 1-1/3 c. boiling water chocolate ganache 3/4 - 1 c. diced roasted almonds

Directions:

Preheat oven to 350°. Grease 2 9”-round cake pans. Dust with flour, tap out excess. In large bowl beat together butter and sugar with electric mixer at 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. Mix together flour, baking soda and salt. Add to chocolate mixture in 2 additions alternating with buttermilk. Beat until well blended. With mixer on low, add boiling water and beat until smooth (batter will be thin). Pour batter into prepared pans. Bake 35 -40 minutes or until a cake tester inserted in the center comes out clean. Let cool in pans 15 minutes, unmold onto racks, and let cool completely. Cover a cake layer with a little more than 1/3 of the chocolate ganache. Set second layer on top and frost sides and top with remaining ganache. Press almonds into side of cake. Refrigerate 3 - 4 hours til ganache is firm.