black-out cake

How To Make black-out cake

• 1

  Preheat oven to 350. Grease 2 nine inch round cake pans; Dust with flour, tap out excess.
• 2

  In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy, 1-2 minutes; add eggs and vanilla and beat until well blended.
• 3

  Add chocolate and beat 1-2 minutes.
• 4

  Mix together flour, baking soda and salt; add to chocolate mixture in two additions alternately with buttermilk, and beat until well blended.
• 5

  With mixer on low speed, add boiling water and beat until smooth (batter will be thin); Pour batter into prepared pans.
• 6

  Bake 35-40 minutes, or until a cake tester inserted in the center comes out clean; let cool in pans 10 minutes, then unmold onto racks and let cool completely.
• 7

  Make Chocolate Ganache: In a 2 quart glass measure, combine chocolate chips and heavy cream; heat in a microwave oven on high 3 minutes, or until melted and smooth when stirred.
• 8

  Stir in butter and vanilla; cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake.
• 9

  Cover a cake layer with a little more than 1/3 of chocolate ganache; set second layer on top, then frost top and sides of cake with remaining ganache.
• 10

  Press almonds into side of cake; refrigerate cake 3-4 hours, or until ganache is firm, before serving.
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