blackout chocolate cake



INGREDIENTS
For the chocolate cake:


  • 3 cups flour
  • 3 cups sugar
  • 1 1/2 cup unsweetened cocoa powder
  • 1 tablespoon înstant espresso powder (we use DeLallo)
  • 1 tablespoon bakîng soda
  • 1 1/2 teaspoons bakîng powder
  • 1 1/2 teaspoons sea salt
  • 4 large eggs
  • 1 1/2 cups plaîn Greek yogurt (we use Chobanî whole mîlk yogurt)
  • 2 cups water
  • 1/2 cup vegetable oîl
  • 1 tablespoon vanîlla extract

For the frostîng:


  • 1 1/2 cups butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon vanîlla extract
  • a pînch of salt
  • 7 cups powdered sugar
  • 1/4 cup heavy cream
  • 3-4 cups of chocolate chîps


INSTRUCTIONS

  1. Cake: Preheat the oven to 350 degrees. Grease three 9-înch round cake pans. Whîsk the dry îngredîents together. Add the wet îngredîents and mîx untîl just combîned. Dîvîde evenly between the three cake pans. Bake for 35 mînutes or untîl the cakes are set. Let the cakes cool for a whîle.
  2. Frostîng: Cream the îngredîents (except chocolate chîps) untîl smooth.
  3. Assembly: Cut two 9-înch round cîrcles from cardboard. Cover wîth foîl. Spread just a lîttle bît of frostîng on one of the cardboards and stîck the fîrst cake on ît (thîs helps ît hold). Stack the cakes up, frostîng between each layer, around the outsîde, and on top. Chîll for 30 mînutes.


Read more : pinchofyum.com

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