BLACKOUT CHOCOLATE CAKE #DESSERT #CHOCOLATE
This weekend I was talented with a super-fun birthday shock: Bjork whisked me away to Austin for a few days of TACOS! What's more, different things. Be that as it may, truly, for the most part tacos.
We pressed in around twenty minutes – and by stuffed, I mean we tore into my container of summer garments that was as yet fixed up tight in the cellar, washed, unwashed, wrinkled, sick fitting, obsolete, you know how it is, and hurled everything into a pack. What's more, one 15-minute Lyft ride later, we were checked in at the airplane terminal, planning to jump a trip to Texas.
This has been a hard period of life for us, and this birthday is an odd one for me. Alright, weird is an all out code word. It's miserable. It's desolate. It's difficult to feel like Happy Birthday when the birthday slice whole life I envisioned should be so different.But it's as yet a birthday, and even dismal birthday celebrations still merit cake.
INGREDIENTS:
For the chocolate cake:
- 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
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:
- 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 a while.
- Frosting: Cream the ingredients (except chocolate chips) until smooth.
- 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.
- 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.
NOTES:
- I like to melt a little extra chocolate and drizzle it over the top. WHY THE HECK NOT, this is chocolate blackout cake!
- This cake can be served chilled or at room temperature, but it’s easier to cut at room temperature or before the chocolate drizzle sets.
For more detail :http://bit.ly/32yugr9
