Chocolate Blackout Cake
A moist, rich, triple layer chocolate blackout cake with a chocolate cream cheese frosting. Warning: for extreme chocolate lovers only!
- 3 c. all-purpose flour
- 3 c. granulated sugar
- 1½ c. quality unsweetened cocoa powder (I prefer Scharffenberger or Guittard Cocoa Rouge)
- 1 tbsp. baking soda
- 1½ tsp. baking powder
- 1½ tsp. coarse kosher sea salt (not fine)
- 4 large eggs
- 1/2 c. sour cream
- 1 c. buttermilk
- 1½ c. warm water + 1/2 tsp. espresso powder (espresso is optional)
- ½ c. vegetable oil
- 1 tbsp. vanilla extract
- 1½ c. (3 sticks) unsalted butter, softened
- 8 oz (1 block) cream cheese, softened
- 1½ c. unsweetened cocoa powder (same as above)
- 1 tbsp. vanilla extract
- 1/8 tsp. salt
- 7 c. powdered sugar
- 1/4 c. heavy cream (more if needed)
- Preheat oven to 350 degrees. Generously spray or butter/flour three 9-inch cake rounds.
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, sour cream, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth, about a minute.
- Divide batter evenly between the three pans (about 3 cups of batter per pan).
- Place in the oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Keep an eye on it, you don't want to over-bake this cake!
- Remove from the oven and allow to the cakes to cool in the pans for 20 minutes, then invert onto wire racks. Allow to cool completely before frosting.
- For the frosting, in a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
- Carefully add in the cocoa powder, vanilla and salt, beat until combined.
- With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more to create a spreadable consistency. The frosting should be on the thicker side, however, it will thicken even more when the cake is refrigerated.
- Spread the frosting in between the cooled layers, then on the sides and on top. Spread into a smooth, even layer, using an offset spatula. Decorate as desired. Place in the refrigerator to chill for at least 1 hour before serving.
- *My favorite cocoa powder is Guittard Cocoa Rouge, however, Scharffenberger works well too.
- -Dissolve the espresso powder in the warm water before adding to the remaining ingredients. This is an optional ingredient, however, it helps enhance the overall chocolate flavor of the cake.
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