Cheesecake Factory Black Out Cake
A copycat of The Cheesecake Factory's Black Out Cake — a deeply moist double-layer chocolate cake made with unsweetened chocolate and buttermilk, generously frosted inside and out with a thick semisweet chocolate ganache and studded with roasted almonds around the sides.
⏱️ Prep: 30 min🍳 Cook: 40 min🍽️ Makes 12
Nutritionper 1 slice›
600
Calories
7g
Protein
65g
Carbs
35g
Fat
Ingredients
| 3/4 cup / 1 1/2 sticks (170 g) | butter, softened |
| 3 cups (600 g) | sugar |
| 3 | eggs |
| 3 tsp | vanilla extract, divided (2 tsp cake, 1 tsp ganache) |
| 4 oz (115 g) | unsweetened chocolate, melted |
| 3 cups (375 g) | flour |
| 3 tsp | baking soda |
| 1/2 tsp | salt |
| 3/4 cup (180 ml) | buttermilk |
| 1 1/3 cups (320 ml) | boiling water |
| 3 packages, 6 oz each / 3 cups (510 g) | semisweet chocolate chips (for ganache) |
| 1 1/2 cups (360 ml) | heavy cream (for ganache) |
| 2 tbsp (30 g) | butter, cut up (for ganache) |
| 3/4 cup (100 g) | roasted almonds, diced (for garnish) |
Instructions
- Make the cake: Preheat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans, dust with flour, and tap out the excess.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 1–2 minutes. Add the eggs and 2 teaspoons vanilla and beat until well blended. Add the melted chocolate and beat 1–2 minutes; set aside.
- Mix together the flour, baking soda, and salt. Add to the chocolate mixture in two additions, alternating with the buttermilk, and beat until well blended. With the mixer on low, add the boiling water and beat until smooth (the batter will be thin). Pour into the prepared pans.
- Bake 35–40 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pans 10 minutes, then unmold onto racks and cool completely.
- Make the ganache: In a 2-quart glass measure, combine the chocolate chips and heavy cream. Microwave on HIGH for 3 minutes, or until melted and smooth when stirred. Stir in the 2 tablespoons butter and remaining 1 teaspoon vanilla. Cover and refrigerate 1 hour, or until the ganache holds its shape and is thick enough to spread.
- Assemble: Cover one cake layer with a little more than 1/3 of the ganache. Set the second layer on top. Frost the top and sides with the remaining ganache. Press the almonds into the sides. Refrigerate 3–4 hours, or until the ganache is firm, before serving.