Oh, friends. Wow wow wow.
Chocolate cake on the loooooose!
This weekend, I found myself on a surprise birthday trip to Austin, Texas. It was a whirlwind of tacos and adventures, a much-needed escape from a challenging season of life. It’s been a hard time, and this birthday felt strange, lonely, and sad, but even sad birthdays deserve cake. So, I decided to bake something special: a Blackout Chocolate Cake.
Forget store-bought mixes; this was going to be an all-out homemade celebration. I was determined to show my birthday who was boss! This cake is a game-changer, featuring whole milk yogurt for extra moisture, espresso powder for depth, and a luscious cream cheese chocolate frosting. And the best part? A chocolate chip exterior achieved with a little cardboard hack. Yes, you read that right—cardboard! We’re serious about our cake but also not very serious at all.
This cake isn't just about ingredients; it's about embracing life's moments, big and small. It's about the joy of sharing delicious food and creating memories with friends. A big shout out to my team and to Melissa for letting me crash her bday celebration with this madness.
So, whether it's a birthday, an anniversary, or just a quiet night in with cake and wine, this Blackout Chocolate Cake is my love letter to you and your life. It’s a reminder that even in tough times, there’s always room for a little sweetness.
Blackout Chocolate Cake Recipe
Yields: 8-10 slices Prep time: 45 minutes Cook time: 30 minutes
Ingredients
For the chocolate cake:
- 3 cups flour
- 3 cups sugar
- 1 1/2 cups 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
- Pinch of salt
- 7 cups powdered sugar
- 1/4 cup heavy cream
- 3-4 cups of chocolate chips
Instructions
- Cake: Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans. Whisk dry ingredients together, add the wet and mix. Divide among pans and bake for 35 minutes.
- Frosting: Cream all ingredients (except chocolate chips) until smooth.
- Assembly: Cut cardboard circles, cover with foil. Spread frosting on one, place first cake, stack layers with frosting. Chill for 30 minutes.
- Chocolate Chipping: Spread chocolate chips in a pan, place other cardboard on cake. Roll to coat (see video!).
Notes
- Melt extra chocolate and drizzle for extra goodness.
- Serve chilled or at room temp; easier to cut at room temp.
- This cake is inspired by a recipe from Life Made Simple.
Enjoy this blackout chocolate cake adventure. It’s more than just dessert; it’s a slice of joy and comfort.