Overloaded Chocolate Cake

in #food7 years ago (edited)

This is the cake for chocolate lovers! Ultramoist chocolate cake, layers of cream cheese chocolate frosting, and an awesome chocolate chip + chocolate drizzle exterior. Recipe based off of this solid Chocolate Blackout Cake from Life Made Simple.

Chocolate-Cake-4.jpg

Chocolate-Cake-6-1.jpg

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

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.
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).
NOTES

I like to melt a little extra chocolate and drizzle it over the top. WHY THE HECK NOT, this is chocolate blackout cake!

This cake can be served chilled or at room temperature, but it’s easier to cut at room temperature or before the chocolate drizzle sets.

Sort:  

Welcome to Steemit @avikal :)

Welcome Bot Banner

I am a bot that greets new users of the community.

Make sure to participate in this weeks giveaway to get known in the community!

Here are some helpful resources to get you started:

If you have any questions about steem, just ping reggaemuffin, the creator of this bot with your question :)


If you find this bot helpful, give it an upvote! It will continue to upvote introduction posts. Your upvote will give it more power in that. If you think you have something all new users should know, please tell.


See what this is all about and support the bot: SteemGreet the second - submit your links!

Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:
http://pinchofyum.com/blackout-chocolate-cake

Looks deliciousssssss!!!!

Wow looks delicious :)

Thanks a lot. Do upvote and resteem if u liked. Also follow me for more such recipes

This makes me hungry! Beautiful shots :)