Cakes and No Bake Cakes

Chocolate Blackout Cake

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Chocolate Blackout Cake

Chocolate Blackout CakeChocolate blackout cake is seriously decadent, utterly scrumptious, moist chocolate cake. Sinfully, rich and luscious chocolate dessert you can ever taste..

This recipe of Chocolate Blackout Cake is an adaptation from Pinch of Yum. Even if you’re not a chocolate lover these will be a delightful treat with the family. You may also try it in Paco de Ayala at Ayala Triangle, they are also serving luscious chocolate blackout cake! Gotta try it soon..

#LetsCookMGR

INGREDIENTS:

For the chocolate cake:

3 cups flour
3 cups sugar
1 1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
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
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

 

Preheat the oven to 350 degrees.

For the Cake:

Prepare a three 9-inch round cake pans, and grease each.

In a large bowl, whisk the dry ingredients together. Pour the wet ingredients and mix until well incorporated.

Pour evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let it cool for a few minutes.


For the Frosting:

Using an electric hand mixer, cream the ingredients (except chocolate chips) until smooth.


How to Assemble:

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.


For Chocolate Chipping:

First, start with the side of the cake.

Prepare and spread the chocolate chips in a wide jelly roll pan. Place the other cardboard on top of the chilled cake. Holding the cardboard ends like a wheel position, roll the cake into the chocolate chips like a wheel with your hands on the side to support the cardboard, pressing gently to get them to stick on the sides of the cake.
Next, sprinkle and press chocolate chips on top of the cake. You can melt a little extra chocolate and drizzle it over the top.

 

Source:

Pinch of Yum

Photo by: insta.alarma

 

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