Black-Out Cake

Black-out Cake Recipe

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Debby DeRousse


I have adopted this recipe and will post pictures when they come available. I have another recipe of my own called Black out cake and a story behind the recipe on how it got the name.

★★★★★ 2 votes


3/4 c
butter, softened
3 tsp
baking soda
3 c
1/2 tsp
3/4 c
1 c
water, boiling
4 oz
chocolate, unsweeted and melted
3 c
3/4 c
almonds, roasted and diced
2 tsp
vanilla extract


18 oz
semi-sweet chocolate chips
1 1/2 c
heavy cream
1 tsp
vanilla extract
2 Tbsp
butter, cut up

How to Make Black-Out Cake


  • 1Preheat oven to 350. Grease 2 nine inch round cake pans; Dust with flour, tap out excess.
  • 2In 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.
  • 3Add chocolate and beat 1-2 minutes.
  • 4Mix together flour, baking soda and salt; add to chocolate mixture in two additions alternately with buttermilk, and beat until well blended.
  • 5With mixer on low speed, add boiling water and beat until smooth (batter will be thin); Pour batter into prepared pans.
  • 6Bake 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.
  • 7Make 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.
  • 8Stir in butter and vanilla; cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake.
  • 9Cover 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.
  • 10Press almonds into side of cake; refrigerate cake 3-4 hours, or until ganache is firm, before serving.

Printable Recipe Card

About Black-Out Cake

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy