Black-Out Cake Recipe

Ingredients


CAKE

3/4 cup butter, softened
3 tsp baking soda
3 cup sugar
3 eggs
1/2 tsp salt
3/4 cup buttermilk
1 1/3 cup boiling water
4 oz unsweetned chocolate, melted
3 cup flour
3/4 cup roasted almonds, diced
2 tsp vanilla extract

CHOCOLATE GANACHE

18 oz semisweet choclatechips(3cup
1 1/2 cup heavy cream
1 tsp vanilla
2 tbsp butter,cut up


Directions

1.Preheat oven to 350 F. 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. add
chocolate and beat 1-2 minutes. 3.Mix together flour, baking soda and
salt. Add to 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. 4.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. 5.Make Chocolate
Ganache:In a 2 qart glass measure, combine chocolate chips and heavy
cream. Heat in a microwave oven on HIGH 3 minutes, or until melted
and smooth when stirred. Stir in butter and vanilla. 6.Cover and
refrigerate 1 hour, or until ganache holds its shape and is thick
enough to spread on cake. 7.Cover a cake layer with a little more
than 1/3 of chocolate ganache. Set second layer on top. Frost top and
sides of cake with remaining ganache. Press almonds into side of
cake. Refrigerate cake 3-4 hours, or until ganache is firm, before
serving.


Servings: 1 servings

 

 

Black-Out Cake Recipe brought to you by Recipe Ideas


Categories: Cake; Dessert


The History of Recipes

It is possible to trace the history of `recipes` way back into the far past, at least as far back as the early Egyptians, and maybe further still. Having said that, generally, these early cook books were just primitive hieroglyphic recipes for meal preparation.

Much later, in Roman times a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Aspicius tells us how the chefs of Roman times used many spices, including many that are still in use today for example bay, rue and dill.

Over the succeeding few hundred years, the rich families of Europe competed with each other to offer the most exotic meals, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes of the day.

When we get to the twentieth century, cooking publications are in great demand, mostly due to more people being able to read, increased leisure time and having more money.

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We hope you enjoy this Black Out Cake recipe.

 


Black-Out Cake Recipe, one of many tasty recipes brought to you by Recipes Ideas




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