A moist, rich, triple layer chocolate blackout cake with a chocolate cream cheese frosting. Warning: for extreme chocolate lovers only!

Yield : 12 servings
Prep Time : 30 mins
Cook Time : 30 mins
Total Time : 60 mins

  •  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
  •  For the frosting:
  •  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.

Recipe adapted from : @


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