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Blackout Chocolate Cake

Name: Blackout Chocolate Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Ingredients: For the chocolate cake:; 3 cups flour; 3 cups sugar; 1 1/2 cupunsweetened 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); 2cups water; 1/2 cup vegetable oil; 1 tablespoon vanilla extract; For the frosting:; 11/2 cupsbutter, 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 cupheavy cream; 3–4 cups of chocolate chips

Prep Time

45m

Cook Time

30m

Total Time

1h 15m

This decadent Blackout Chocolate Cake is a rich and moist dessert made with unsweetened cocoa powder, instant espresso powder, and plain Greek yogurt for added depth of flavor. The creamy and sinfully sweet frosting, made with butter, cream cheese, and powdered sugar, is the perfect finishing touch.

Chocolate Cake

Blackout Chocolate Cake

Cake Recipe

Chocolate Recipe

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Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

1 1/2 cupunsweetened 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

1 1/2 cups plain Greek yogurt (we use Chobani whole milk yogurt)

1/2 cup vegetable oil

1 tablespoon vanilla extract

11/2 cupsbutter, softened

8 ounces cream cheese, softened

1 1/2 cups unsweetened cocoa powder

1 tablespoon vanilla extract

7 cups powdered sugar

3–4 cups of chocolate chips

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.

Cream the ingredients (except chocolate chips) until smooth.

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.

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 (see video).

Blackout Chocolate Cake

Ingredients

For The Chocolate Cake

For The Frosting

Steps

Notes

Nutrition Facts

Blackout Chocolate Cake

Ingredients

For The Chocolate Cake

For The Frosting

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts