Chocolate Blackout Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tbsp Baking soda
  • 3/4 cup Cocoa, unsweetened
  • 1 tsp Salt
  • 2 (12 ounce bags Semi-sweet chocolate chips
  • 2 cup Sugar
  • 5 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Drinks

  • 1 cup Coffee, strong

• Dairy

  • 1 cup Buttermilk
  • 2 cup Heavy cream

Found on familytabletreasures.com

Ingredients

• 1 3/4 C all-purpose flour
• 2 C Sugar
• 3/4 C unsweetened cocoa
• 1 Tbs. baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 C buttermilk
• 1 C strong brewed coffee
• 1/2 C canola oil
• 3 1/2 tsp vanilla
• 2 eggs
• 2 (12 ounce) bags of semi sweet chocolate chips
• 2 C Heavy cream
• 2 tsp. vanilla

Directions

• Prepare two 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)
• Preheat oven to 325 Degrees F.
• In a large mixing bowl combine all dry ingredients.
• Using a whisk mix until all dry ingredients are well combined.
• Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
• Pour batter evenly between both pans.
• Bake on center rack of oven for 25-30 minutes or until a cake tester or toothpick comes out clean.
• I always start at 25 minutes and add on from there as needed so I dont over bake.
• Remove and let cool for about 30 minutes in pan. Loosen the edges with a small off set spatula or butter knife, flip pan up side down onto cooling rack to remove cake and let cool completely.
• Heat heavy cream in a medium sauce pan on medium low heat. Once cream is warm.. just before it begins to boil, remove from heat and place chocolate chips into the cream. Let sit for 1-2 minutes and then stir with a whisk until they meld together and become smooth and creamy. Stir in vanilla.
• Place one of your cake layers on cake board or serving dish. Using an off set spatula carve out a circle from the center of your cake about a 1/2 inch from the cakes edge. You want to cut out a slight gully in the center of the cake to hold the ganache.
• Pour ganache into the carved out center of your cake and place the other 8 inch cake on top. Set aside.
• At this point you want to place remaining ganache into the fridge to thicken it to a spreadable consistency.
• Check it every 15 minutes or so and stir it. If it becomes too thick you can always leave it out at room temperature to soften it. Once its the correct consistency frost your cake with the first coating. ( This is called your crumb coating) Place cake in fridge to harden for 15-30 minutes. Remove cake from fridge and spread another layer of ganache on it.
• If you have any extra ganache you can place it in a piping bag to decorate the top of your cake.
• I also embellished the bottom of the cake with mini chocolate chips. These can be pressed on to the ganache immediately after the second layer is added. The chocolate chips will stick better when the ganache is still soft. Serve cake or store in the fridge over night. Make sure you let the cake sit at room temperature for 1-2 hours before serving for best taste.