Barbra Streisand’s Favorite Blackout Cake is a decadent, rich dessert that’s perfect for chocolate lovers. This stunning cake features layers of moist, chocolatey cake filled with a luxurious ganache and topped with roasted slivered almonds. It’s a show-stopping treat that’s perfect for any celebration. The combination of dark chocolate and the sweetness of the ganache makes this cake irresistibly rich, while the roasted almonds add a wonderful crunch. Whether you’re serving it for a special occasion or treating yourself to something indulgent, Barbra’s favorite blackout cake is sure to impress.
Why Everyone Will Love This Recipe
What makes Barbra Streisand’s Favorite Blackout Cake stand out is its bold, chocolatey flavor and the richness of the ganache. The cake itself is moist and tender, with a deep chocolate flavor enhanced by the melted unsweetened chocolate and the buttermilk. The ganache provides an indulgent, silky finish, while the slivered almonds pressed into the sides add both texture and a lovely nutty flavor. The balance of sweetness and richness makes this cake a favorite among chocolate enthusiasts, and its dramatic presentation will have guests oohing and aahing.
What Is Barbra Streisand’s Favorite Blackout Cake?
Barbra Streisand’s Favorite Blackout Cake is a decadent, multi-layer chocolate cake with a luscious ganache made from semi-sweet chocolate chips, heavy cream, and butter. The cake itself is made with unsweetened chocolate, sugar, eggs, and buttermilk, which gives it a soft and moist texture. After baking, the cake is layered with ganache and topped with roasted slivered almonds, making it a showstopper. It’s called “blackout” cake because of its deep, dark chocolate color and rich, fudgy texture.
Cooking Tips
- Use high-quality chocolate: Since the flavor of the cake relies heavily on the chocolate, use a good-quality unsweetened chocolate for the best taste. The ganache is also made with semi-sweet chocolate chips, which you can substitute with high-quality bittersweet chocolate for a more intense flavor.
- Don’t overmix the batter: Overmixing the batter can result in a dense cake. Mix just until everything is combined to ensure a light, tender texture.
- Cool the cake completely: Let the cake cool completely before frosting with ganache. This ensures that the ganache doesn’t melt when it hits the warm cake.
- Refrigerate the cake for easier slicing: After frosting the cake, refrigerate it for a few hours to allow the ganache to firm up. This makes it easier to slice and serve the cake neatly.
Frequently Asked Questions
Can I use a different nut instead of almonds?
Yes! While slivered almonds are traditional for this blackout cake, you can use other nuts such as pecans, walnuts, or hazelnuts for a different flavor and texture. Just be sure to toast them to enhance their flavor.
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Prepare the ganache and assemble the cake when you’re ready to serve.
Can I use store-bought frosting instead of making ganache?
While homemade ganache is recommended for the best flavor and texture, you can use store-bought chocolate frosting if you're short on time. However, the richness of the homemade ganache truly elevates the flavor of the cake.
How to Store
Store leftover blackout cake in an airtight container in the refrigerator for up to 3-4 days. Let the cake come to room temperature before serving to enjoy its full flavor.
How to Freeze
To freeze the cake, wrap it tightly in plastic wrap and foil. Store it in the freezer for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight, and allow it to come to room temperature before serving.
Ingredients
For the Cake:
- 1 ¼ cups softened butter
- 3 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4 ounces unsweetened chocolate, melted
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 1 ⅓ cups boiling water
- ¾ – 1 cup roasted slivered almonds
For the Ganache:
- 18 ounces semi-sweet chocolate chips
- 1 ½ cups heavy cream
- 2 tablespoons butter, cut up
- 1 teaspoon vanilla extract
Step-by-Step Instructions
For the Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans and tap out the excess flour.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 1-2 minutes.
- Add eggs and vanilla: Add the eggs, one at a time, along with the vanilla extract. Beat well until fully incorporated.
- Add the melted chocolate: Stir in the melted unsweetened chocolate and beat for 1-2 minutes to combine.
- Add the dry ingredients: In a separate bowl, mix the flour, baking soda, and salt. Gradually add this mixture to the butter mixture in two additions, alternating with the buttermilk.
- Add boiling water: On low speed, add the boiling water and mix until smooth. The batter will be thin.
- Bake: Pour the batter evenly into the prepared pans. Bake for 35-40 minutes, or until a tester inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before turning them out onto wire racks to cool completely.
For the Ganache:
- Prepare the ganache: In a medium saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and stir in the semi-sweet chocolate chips. Let sit for a minute to melt, then stir until smooth.
- Add butter and vanilla: Stir in the butter and vanilla extract until the ganache is glossy and well combined. Cover and refrigerate for 1-1.5 hours, or until the ganache thickens enough to spread on the cake.
Assemble the Cake:
- Assemble the cake: Once the cakes have cooled, place one layer on a serving platter. Spread a little more than 1/3 of the ganache on top. Place the second layer of cake on top, then spread the remaining ganache over the top and sides of the cake.
- Add almonds: Press the roasted slivered almonds into the sides of the cake for a crunchy finish.
- Chill and serve: Refrigerate the cake for 3-4 hours to allow the ganache to firm up before slicing. Serve and enjoy!
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