Description
Indulge in the rich and decadent goodness of this Blackout Chocolate Cake, a moist and luscious dessert that will satisfy any chocolate lover’s cravings. The layers of moist chocolate cake paired with a velvety chocolate cream cheese frosting create a heavenly combination that’s perfect for any special occasion or simply as a treat for yourself.
Ingredients
Units
Scale
For the Cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tbsp instant espresso powder (optional)
- 1 tbsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups Greek yogurt or sour cream
- 2 cups hot water or brewed coffee
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
For the Chocolate Cream Cheese Frosting:
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups unsweetened cocoa powder
- 1 tbsp vanilla extract
- Pinch of salt
- 7 cups powdered sugar (adjust to taste)
- 1/4 cup heavy cream (more as needed for consistency)
Instructions
- Bake the Cake Layers: Preheat oven to 350°F (175°C) and prepare cake pans. Mix dry ingredients, add wet ingredients, and divide batter into pans. Bake and cool.
- Prepare the Frosting: Beat butter and cream cheese, add cocoa, vanilla, salt, and sugar. Adjust consistency with heavy cream.
- Assemble the Cake: Layer cakes with frosting, crumb coat, and frost the entire cake.
- Decorate: Cover the cake with crumbs or chocolate chips and drizzle with melted chocolate. Chill before serving.
Notes
- Coffee intensifies the chocolate flavor but can be replaced with hot water.
- You can make the cake layers a day in advance and wrap tightly before frosting.
- For a more traditional version, substitute chocolate pudding for the frosting between layers.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 60 mg
