“Barbra Streisand's favorite chocolate cake. Growing up in Brooklyn, a local bakery used to make this. Not sure if it's the same one, but I have never come across another recipe for Blackout cake, so if this isn't it, it must be awfully close! A great, sinfully rich cake! Prep time includes chilling time”
READY IN:
5hrs 40mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

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.
  8. Add to chocolate mixture in 2 additions alternately with the buttermilk.
  9. Beat till well blended.
  10. On low speed, add boiling water and beat till smooth.
  11. (Batter will be thin.) Pour into prepared pans.
  12. Bake for 35-40 minutes or until tester inserted in center comes out clean.
  13. Let cool in pans for 10 to 15 minutes.
  14. Turn out onto wire racks and cool completely.
  15. For Ganache:Melt chocolate chips and cream together and stir until smooth.
  16. Stir in butter and vanilla.
  17. Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
  18. Cover one layer with a little more than 1/3 of the ganache.
  19. Top with second layer; frost top and sides with remaining ganache.
  20. Press almond slivers into sides of cake.
  21. Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: