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Blackout Chocolate Cake

Blackout Chocolate Cake

by Angie Ash, Executive Vice President

I just made this chocolate cake for my husband’s birthday and all I have to say is Best. Chocolate. Cake. Ever. Don’t be hesitant to bake it when you look at all the ingredients. It comes together easily and it’s totally worth your time (and the calories!)

For the chocolate cake:

  • 3 cups flour
  • 3 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon instant espresso powder (I used 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 (I used Chobani plain nonfat 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

INSTRUCTIONS

  1. 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 20 minutes.
  2. Frosting: Cream the ingredients (except chocolate chips) until smooth.
  3. 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. 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.

Recipe credit: A Pinch of Yum blog

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