Brooklyn Blackout Cake CAKE 3/4 cup butter, softened 3 teaspoons baking soda 3 cups sugar 3 eggs 1/2 teaspoon salt 3/4 cup buttermilk 1 1/3 cups boiling water 4 ounces unsweetened chocolate, melted 3 cups flour 2 teaspoons vanilla extract CHOCOLATE GANACHE 18 ounces semisweet chocolate chips 1 1/2 cups heavy cream 1 teaspoon vanilla extract 2 tablespoons butter, cut up Preheat oven to 350 degrees F. grease 2 nine inch round cake pans. Dust with flour, tap out excess. In a large bowl, beat together butter and sugar at medium speed of an electric mixer until light and fluffy, for 1 to 2 minutes. add eggs and vanilla and beat until well blended. add chocolate and beat for 1 to 2 minutes. Mix together flour, baking soda and salt. Add to the chocolate mixture in two additions alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beat until smooth. Batter will be thin. Pour batter into prepared pans. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to racks and let cool completely. Make Chocolate Ganache: In a 2 quart glass measure, combine chocolate chips and heavy cream. Heat in the microwave oven on HIGH for 3 minutes, or until melted and smooth. Stir in butter and vanilla. Cover and refrigerate for 1 hour, or until ganache holds its shape and is thick enough to spread. Cover one cake layer with a little more than a third of chocolate ganache. Set second layer on top. Frost top and sides of cake with remaining ganache. Refrigerate for 3-4 hours, or until ganache is firm, before serving.
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