Blackout Fudge Cake
Holly
ingredients
- 1 1/4 cups softened butter
- 3 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4 ounces unsweetened chocolate, melted
- 3 cups flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 1/3 cups boiling water
- 3/4-1 cup roasted slivered almond
- Ganache
- 18 ounces semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons butter, cut up
- 1 teaspoon vanilla extract
directions
- 1
Preheat oven to 350 degrees F.
- 2
Grease and flour 2 9-inch cake pans.
- 3
Tap out excess flour.
- 4
In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
- 5
Add eggs and vanilla extract; beat till well blended.
- 6
Add melted chocolate and beat 1-2 minutes.
- 7
Mix together flour and baking soda and salt. Add to chocolate mixture in 2 additions alternately with the buttermilk. Beat till well blended.
- 8
10On low speed, add boiling water and beat till smooth.
- 9
(Batter will be thin.) Pour into prepared pans.
- 10
Bake for 35-40 minutes or until tester inserted in center comes out clean.
- 11
Let cool in pans for 10 to 15 minutes.
- 12
Turn out onto wire racks and cool completely.
- 13
For Ganache:Melt chocolate chips and cream together and stir until smooth.
- 14
Stir in butter and vanilla.
- 15
Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
- 16
Cover one layer with a little more than 1/3 of the ganache.
- 17
Top with second layer; frost top and sides with remaining ganache.
- 18
Press almond slivers into sides of cake.
- 19
Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.
Source: Holly
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