Blackout Chocolate Cake
This is the cake for chocolate lovers! Ultramoist chocolate cake, layers of cream cheese chocolate frosting, and an awesome chocolate chip + chocolate drizzle exterior. Recipe based off of this solid Chocolate Blackout Cake from Life Made Simple.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 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
- 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
Steps
-
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.
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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.
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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).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (35% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flour | 3 cups | - | - |
| sugar | 3 cups | - | - |
| unsweetened cocoa powder | 0.5 cup | Rp 8.000/100g | Rp 9.480 |
| instant espresso powder | 1 tablespoon | Rp 3.500/bungkus | Rp 618 |
| baking soda | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| baking powder | 0.5 teaspoons | Rp 8.000/100g | Rp 4.000 |
| sea salt | 0.5 teaspoons | - | - |
| eggs | 4 large | - | - |
| plain Greek yogurt | 0.5 cups | Rp 15.000/200g | Rp 3.750 |
| water | 2 cups | - | - |
| vegetable oil | 0.5 cup | - | - |
| vanilla extract | 1 tablespoon | - | - |
| butter | 0.5 cups | - | - |
| cream cheese | 8 ounces | - | - |
| unsweetened cocoa powder | 0.5 cups | Rp 8.000/100g | Rp 4.000 |
| vanilla extract | 1 tablespoon | - | - |
| a pinch of salt | - | - | - |
| powdered sugar | 7 cups | Rp 8.000/100g | Rp 56.000 |
| heavy cream | 0.25 cup | - | - |
| -4 cups of chocolate chips | 3 | - | - |
*Estimated market prices, may vary by region
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