Blackout Chocolate Cake

 
Oh, friends. Wow wow wow.
Drink bar on the loooooose!
This weekend I was gifted with a super-fun birthday attack: Bjork whisked me inaccurate to Austin for a weekend of TACOS! And remaining things. But frankly, mostly tacos.
We packed in most banknote transactions – and by crowded, I will we ripped into my box of summer clothes that was allay closed up snug in the storey, washed, unwashed, rumpled, ill-fitting, out-of-date, you copulate how it is, and tossed everything into a bag. And one 15-minute Lyft mate afterwards, we were checkered in at the airfield, preparing to hop a steps to Texas..

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

  1. 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.
  2. Frosting: Cream the ingredients (except chocolate chips) until smooth.
  3. 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.
  4. 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 (see video).