Black-Out Cake

• 3/4 cup butter softened
• 3 teaspoons baking soda
• 3 cups sugar
• 3 large eggs
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 113 cups water boiling
• 4 ounces chocolate unsweetened melted
• 3 cups flour, all-purpose
• 3/4 cup almonds roasted, diced
• 2 teaspoons vanilla extract
• 18 ounces chocolate chips (semi-sweet)
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter cut up

1. Preheat oven to 350F (180C).
2. grease 2 nine inch round cake pans.
3. Dust with flour, tap out excess.
4. In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy, 1 to 2 minutes.
5. Add eggs and vanilla and beat until well blended.
6. Add chocolate and beat 1 to 2 minutes.
7. Mix together flour, baking soda and salt.
8. Add to chocolate mixture in two additions alternately with buttermilk.
9. Beat until well blended.
10. With mixer on low speed, add boiling water and beat until smooth( batter will be thin) Pour batter into prepared pans.
11. Bake 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
12. Make Chocolate Ganache:In a 2 qart glass measure, combine chocolate chips and heavy cream.
13. Heat in a microwave oven on HIGH 3 minutes, or until melted and smooth when stirred.
14. Stir in butter and vanilla.
15. Cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake.
16. Cover a cake layer with a little more than 13 of chocolate ganache.
17. Set second layer on top.
18. Frost top and sides of cake with remaining ganache.
19. Press almonds into side of cake.

butter, baking soda, sugar, eggs, salt, buttermilk, water boiling, chocolate, flour, almonds, vanilla, chocolate chips, heavy whipping cream, vanilla, butter

Taken from recipeland.com/recipe/v/black-out-cake-5272 (may not work)