Jul 14 2026
Restaurants›Barclay Prime›Blackout Chocolate Cake Recipe

Blackout Chocolate Cake Recipe

Inspired by Barclay Prime
Time3h
Serves12

bourbon ganache, caramel anglaise, coffee ice cream

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Ingredients

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Cake

Bourbon Ganache

Caramel Anglaise

Coffee Ice Cream

Method

Cake Preparation

  1. 1

    Preheat the oven

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. 2

    Mix dry ingredients

    In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

  3. 3

    Mix wet ingredients

    In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.

  4. 4

    Combine mixtures

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until smooth.

  5. 5

    Bake the cake

    Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  6. 6

    Cool the cakes

    Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks.

Bourbon Ganache Preparation

  1. 7

    Heat the cream

    In a saucepan, heat the heavy cream over medium heat until it begins to simmer.

  2. 8

    Make the ganache

    Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate, let sit for 2 minutes, then stir until smooth. Stir in the bourbon.

Caramel Anglaise Preparation

  1. 9

    Make caramel

    In a saucepan, combine sugar and water. Cook over medium heat until it turns a deep amber color. Remove from heat.

  2. 10

    Whisk egg yolks

    In a separate bowl, whisk the egg yolks until pale. Gradually add the hot caramel, whisking constantly.

  3. 11

    Finish anglaise

    Return the mixture to the saucepan, add cream, and heat gently until it thickens slightly. Stir in vanilla extract and cool.

Coffee Ice Cream Preparation

  1. 12

    Mix ingredients

    In a bowl, whisk together cream, milk, sugar, coffee granules, vanilla extract, and salt until well combined.

  2. 13

    Chill mixture

    Cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

  3. 14

    Churn ice cream

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

Assembly

  1. 15

    Assemble the cake

    Layer the cooled chocolate cakes with bourbon ganache in between. Pour remaining ganache over the top.

  2. 16

    Serve

    Serve slices of the cake with caramel anglaise drizzled on top and a scoop of coffee ice cream on the side.

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