If you are the kind of person who believes there is no such thing as too much chocolate, Chocolate Blackout Cake has got your number.Three sinfully fudgy Devil’s Food Cakes are layered with rich Chocolate Pastry Cream and then covered with a thick layer of Chocolate Ganache. Good taste runs in the family! Pull up a chair and enjoy!Prepare two 8 inch round cake pans. And I haven’t even frosted them yet; just tasted the cake.???? Easy! Chocolate cake, chocolate in the middle and chocolate on the outside. While cake is baking, prepare Chocolate Ganache. 2. Set second layer on top. Cake. I just tried it right now exactly to a T & LOVE it already! I’d love to get comments from those who try baking this cake!How to Make Panels Using the French Blackout MethodHow to Make a Boring Cake More Exciting by Adding Decorative ChocolateOn Valentine's Day - Get in the Mood for Love with Food for Love: Seriously Sexy Chocolate Cake..« Breast Milk Ice Cream Planned, Banned, No Thank You Ma’am? Like my My nephew’s request was quite clear though… Chocolate and lots of it! Cover and refrigerate (or put in freezer for 30 minutes) 1 to 1 1/2 hours, or until ganache holds its shape or is thick enough to spread on cake. 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. Place the ganache into a piping bag, and pipe a ring around the perimeter of the cake layer. Make sure you let the cake sit at room temperature for 1-2 hours before serving for best taste.This deep dark chocolate cake is filled with creamy chocolate gananche and then frosted with another layer of ganache to complete your total blackout experience.This Chocolate Blackout Cake is perfect for any occasion and you will surely make a lasting impression on whomever you make it for! Thanks for following me.Any ideas on what I could do to replace the coffee?Hi Michelle, You can use hot water but may lose a little flavor.Hi, Nicole.
Set aside. In a 2 qt. I have never tried it. Here’s how I did it. Use a large, sterile paint brush to douse the cake layers with a generous coat of chocolate simple syrup. I had wanted to make a cake for our anniversary, but couldn’t get it done during the week, so last Saturday I decided to continue the fancy trend and make a fancy blackout cake with strawberry cream cheese icing, strawberry preserves, and chocolate ganache. I have been making it for many years and it is the one everyone always requests me to make for every special occasion. can i sub almond flour for the wheat flour for the gluten issue of guest?Hi Daisy, An 8 inch cake serves about 15 people.
Just click on the picture for the recipe.If you would like to follow me on Facebook, Instagram, Twitter, Pinterest or Google+ just click on the social media buttons at the top right hand corner of the page and it will bring you right to my page. Let me know how you make out if you do try to make it with almond flour. ?Hi Joanna, So glad to hear you’ve become a homemade cake convert! 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. glass measure, combine chocolate chips and cream. :) THANK YOU for sharing your recipe. ( This is called your crumb coating) Place cake in fridge to harden for 15-30 minutes. Press almonds or coconut into sides of cake. I noticed there’s a white filling in between the last two layers of cake. 3.