Dessert Recipe | Blackout Chocolate Cake

Blackout 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

  • 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.
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