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Blackout Cake Recipe

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This recipe for Blackout Cake, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melanie Henry


For Cake:
1 sticks unsalted softened butter
3 cups sugar
3 eggs
2 teaspoons pure Vanilla
4 ozs unsweetened chocolate, melted
3 cups flour
3 teaspoons baking soda
teaspoon salt
cup buttermilk
1⅓ cups boiling water

For Ganache
16 ozs semi-sweet chocolate chips or other semi-sweet chocolate
1 cups heavy cream
2 tablespoons butter, in pieces
1 teaspoon pure vanilla

Preheat oven to 350
Butter three 9" cake pans, dust with fine-grained sugar or flour
Bake 35 minutes, until cake-tester comes out clean

Beat together butter and sugar on medium speed until light and fluffy; add eggs and vanilla; beat until well blended.

Add chocolate and beat 1 to 2 minutes on medium speed.

Whisk together flour, baking soda, and salt.

Add flour mixture and buttermilk alternately to egg/sugar mixture alternately, beginning and ending with dry ingredients.

With the mixer on low speed, add boiling water and beat until smooth (batter will be thin).

Pour equal amounts into the three prepared pans, spreading to be flat in the pans.

Cool pans 10 to 15 minutes, then remove from the pans and cool on cooling rack.


Combine chocolate and chips in a 2 quart Pyrex measuring cup; heat in the microwave on High 3 minutes, or until melted; stir in butter and vanilla.

Cover and refrigerate 1 to 1 hours, or until ganache holds its shape and is thick enough to spread.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Terry Smith brought this cake to our house for Christmas dinner one year. She had baked it in a large Christmas tree-shaped pan. It wasn't quite done in the middle, but Jeff loved it that way!




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