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Blackout Chocolate Cake

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Ingredients

For the chocolate cake:
3 cups flour
3 cups sugar
1 1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso powder (we use DeLallo)
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
4 large eggs
1 1/2 cups plain Greek yogurt (we use Chobani whole milk yogurt)
2 cups water
1/2 cup vegetable oil
1 tablespoon vanilla extract
For the frosting:
1 1/2 cups butter, softened
8 ounces cream cheese, softened
1 1/2 cups unsweetened cocoa powder
1 tablespoon vanilla extract
a pinch of salt
7 cups powdered sugar
1/4 cup heavy cream
3-4 cups of chocolate chips

Blackout Chocolate Cake

Directions

Here’s for you the deliciously awesome Blackout Chocolate Cake. So just go and grab this recipe now!



Steps

1
Done

Cake:

Preheat the oven to 350 degrees. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while.

2
Done

Frosting:

Cream the ingredients (except chocolate chips) until smooth.

3
Done

Assembly:

Cut two 9-inch round circles from cardboard. Cover with foil. Spread just a little bit of frosting on one of the cardboards and stick the first cake on it (this helps it hold). Stack the cakes up, frosting between each layer, around the outside, and on top. Chill for 30 minutes.

4
Done

Chocolate Chipping:

Spread the chocolate chips in a wide jelly roll pan. Place the other cardboard on top of the chilled cake. Holding the cardboard ends, roll the cake into the chocolate chips, pressing gently to get them to stick

5
Done

Notes:

I like to melt a little extra chocolate and drizzle it over the top. WHY THE HECK NOT, this is chocolate blackout cake!

This cake can be served chilled or at room temperature, but it’s easier to cut at room temperature or before the chocolate drizzle sets.

4u1s

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