Page 5

Permalink Chapter: ten  

Brooklyn's Very Own Blackout Cake

This one is so tastey, it is even a favorite (supposedly) of Barbara Streisand.


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


18 ounces semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons butter, cut up
1 teaspoon vanilla extract


Step 1

Preheat oven to 350 degrees F.

Step 2

Grease and flour 2 9-inch cake pans.

Step 3

Tap out excess flour.

Step 4

In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.

Page 6

Permalink Chapter: ten  

Preparation continued ...

Step 5

Add eggs and vanilla extract; beat till well blended.

Step 6

Add melted chocolate and beat 1-2 minutes.

Step 7

Mix together flour and baking soda and salt.

Step 8

Add to chocolate mixture in 2 additions alternately with the buttermilk. Beat till well blended.

Step 9

On low speed, add boiling water and beat till smooth. (Batter will be thin.) Pour into prepared pans.

Step 10

Bake for 35-40 minutes or until tester inserted in center comes out clean.

Step 11

Let cool in pans for 10 to 15 minutes. Turn out onto wire racks and cool completely.

Ganache Preparation

Step 1

Melt chocolate chips and cream together and stir until smooth. Stir in butter and vanilla.

Step 2

Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.

Step 3

Cover one layer with a little more than 1/3 of the ganache.

Step 4

Top with second layer; frost top and sides with remaining ganache.

Step 5

Press almond slivers into sides of cake.

Step 6

Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.

|< << < 2 3 4 [ 5 ] 6 7 > >> >|

< Prev :: Next Page >

Show side panel:     
No (current view) 
Yes (click for this)