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Slice of blackout chocolate cake with cream cheese frosting and chocolate chip coating

Blackout Chocolate Cake with Cream Cheese Frosting

Blackout chocolate cake is a rich, layered chocolate dessert with a tender crumb, creamy frosting, and a dramatic chocolate chip coating. It is a showstopping choice for gatherings or any occasion calling for an indulgent chocolate treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 big slices
Course: Dessert
Cuisine: American
Calories: 1576
Ingredients Method Notes

Ingredients
  

Cake
  • 3 cups flour
  • 3 cups sugar
  • 1 1/2 cup 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
Cream Cheese Frosting
  • 1 1/2 cups butter, softened
  • 8 oz / 225 g 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
Chocolate Chip Coating
  • 3-4 cups chocolate chips

Method
 

Baking
  1. Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans.
  2. Combine the dry ingredients in a bowl. Add the wet ingredients and mix just until the batter comes together.
  3. Divide the batter evenly between the three prepared cake pans.
  4. Bake for 35 minutes, or until the cakes are set. Allow the cake layers to cool before assembling.
Frosting
  1. Beat the frosting ingredients together, leaving out the chocolate chips, until the mixture is smooth.
Assembly
  1. Cut two 9-inch round circles from cardboard and cover them with foil.
  2. Spread a small amount of frosting on one cardboard round and place the first cake layer on top to help secure it.
  3. Stack the cake layers with frosting between each layer, then cover the outside and top with frosting.
  4. Chill the assembled cake for 30 minutes.
Topping
  1. Spread the chocolate chips in a wide jelly roll pan.
  2. Place the second cardboard round on top of the chilled cake. Hold the cardboard ends and roll the cake into the chocolate chips, pressing gently so they adhere.

Notes

I like to melt a little extra chocolate and drizzle it over the top. This cake can be served chilled or at room temperature, but it is easier to cut at room temperature or before the chocolate drizzle sets.