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
Academics have traced the existance of recipes way back into ancient history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. During Roman times around 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the Romans used many different aromatic flavors, including some that we all recognise like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have two interesting cookery books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is popular today, but instead recipes for the types of meals enjoyed by the upper classes. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including parsley and basil. The introduction of these new culinary ideas created an eruption in recipe manuscripts, many of which are kept safe in private collections. During the succeeding few hundred years, the wealthy families of Europe tried to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, recipe books were increasing in popularity as a result of more people being able to read, more leisure time and being a little richer. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Black Out Cake recipe.
