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Chocolate Black Out Cake with Ganache Drizzle

 

I was trying to think of a rich decadent chocolate dessert to make for my son Justin for his birthday, and I came across this recipe from Food Network.  I adapted it slightly, and I certainly see why it’s called Chocolate Blackout Cake.  I believe this is the darkest chocolate cake I’ve ever made.  This cake is very dark, rich and dense and I know it sounds contradictory, but I would have to say it’s a slight bit spongy…yes, dense but spongy at the same time. It’s drizzled with a rich Chocolate Ganache to finish it off.  It takes a few minutes to bake, but it’s easy to prepare and don’t let the ganache scare you.  It takes five minutes.  So easy!!

Here’s how I made it…

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The first thing I did was cut a round of wax paper, the size of a 9″ cake pan.  I buttered the paper and the insides of the pan.  I lightly coated the paper and insides with cocoa…

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Next I brewed some strong coffee.  I cut up some butter and placed it in the coffee to melt…

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I whisked the two together…

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Then I added some buttermilk to the mixture…

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And whisked it in.  I set the mixture aside…

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The next thing I did was mix together some cake flour, cocoa, salt, baking powder and baking soda and set it aside… 

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Then I added some sugar and eggs to the bowl of my stand mixer…

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And I mixed them on medium speed for about one minute until the mixture was light and lemony colored…

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Next I added in the dry ingredients…

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And mixed the mixture on low-speed until the dry ingredients were almost incorporated…

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Then I added the buttermilk, coffee, butter mixture into the chocolate mixture, along with some vanilla extract and mixed it until all ingredients were incorporated…

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Then lastly, I tossed in some mini semi sweet chocolate chips.  The batter was very thin…

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I poured the batter into my prepared pan…

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And I baked the cake at 350 degrees for about 50 minutes until a toothpick inserted into the center came out with just slightly moist crumbs on it…

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I placed a piece of parchment paper on a wire cooling rack and cut several slits in it with a knife…

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I ran a knife around the edges of the cake and inverted it onto the parchment paper and peeled off the bottom paper…

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The cake looks a little fudgy on the bottom but trust me it is done…

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Does this look moist, dense and fudgy or what!!!

Okay now for the Chocolate Ganache…

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I poured some Ghirardelli Bittersweet Chocolate Chips in a medium bowl and set them aside…

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Then I poured some heavy whipping cream in a small pan…

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And heated it just until it came to a boil and removed it from the heat…

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I poured about half of the hot cream over the chocolate chips and let it set for 30 seconds…

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Then I whisked the two together…

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Until the mixture was blended well and became shiny and smooth.  I repeated this step with the second half of the cream…

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Lastly, I poured the Chocolate Ganache over the center of the cake and used a spoon to spread the ganache to the edges and let it run over the sides.  I refrigerated the cake to let the ganache set and until I was ready to serve it…

Chocolatey Deliciousness!!

Make this for a chocolate lover in your life.  They won’t be disappointed, I promise!

Cindy @ My Country Table

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Chocolate Black Out Cake with Ganache Drizzle


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 80

Description

A dark, rich, dense, slightly fudgy chocolate cake with a Chocolate Ganache drizzle.


Ingredients

For the Cake

  • 1 cup strong hot coffee
  • 6 tablespoons real butter
  • 1 cup buttermilk
  • 2 eggs
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 3/4 teaspoons baking soda
  • 1/2 cup regular cocoa
  • 2 teaspoons pure vanilla extract
  • 1/2 cup mini semi sweet chocolate chips

For the Ganache

  • 3/4 cup heaving whipping cream
  • 8 ounces of Ghirardelli bittersweet chocolate chips

Instructions

For the Cake

  1. Preheat oven to 350 degrees.
  2. Line a 9″ round cake pan with a piece of wax paper. Butter the paper and insides of the pan. Lightly coat the paper and insides of pan with cocoa.
  3. Pour the hot coffee into a large measuring cup or medium bowl. Drop the butter in and let it melt. Whisk to combine. Add the buttermilk and whisk to combine again. Set aside.
  4. In a medium bowl, sift together the cake flour, salt, baking powder, baking soda and cocoa and set aside.
  5. In the bowl of a stand mixer, using the paddle attachment, mix together the sugar and eggs on medium speed until light and lemony in color. On low speed, add the dry ingredients and mix until they are almost incorporated. Add the buttermilk, coffee, butter mixture, vanilla and chocolate chips and mix on low speed until all ingredients are incorporated.
  6. Pour batter into the prepared cake pan and bake for approximately 50 minutes until a toothpick inserted into the center of cake comes out with just slightly moist cake crumbs.
  7. Run a knife around the edges of the cake and invert cake onto a wax paper lined wire rack. Cut slits in the wax paper for venting. Let cake cool completely before drizzling with ganache.

For the Ganache

  1. Pour the chocolate chips into a medium bowl and set aside. Pour the whipping cream into a small pan and heat over high heat just until it comes to a boil and remove from heat, (or heat in the microwave).
  2. Pour half of the hot cream over the chocolate chips and let set for thirty seconds. Whisk the melted chocolate and cream together until smooth and shiny. Repeat with the second half of the cream.
  3. Pour the ganache over the center of the cake and spread to the edges of the cake using a spoon, and allow the ganache to run over the edges and down the sides of the cake.
  4. Refrigerate cake until ready to serve.

Notes

  • The ganache will set after the cake has been refrigerated for about one hour.

Nutrition

  • Serving Size: 8

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