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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 triple-layer dessert with a tender cocoa crumb, creamy frosting, and a dramatic chocolate chip coating. It is a decadent centerpiece perfect for chocolate lovers and special gatherings.
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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 cups 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
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
Topping
  • 3-4 cups chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F / 175°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.
Baking
  1. Bake the cake layers for 35 minutes, or until the cakes are set.
  2. Allow the cake layers to cool before assembling.
Frosting
  1. Beat the frosting ingredients, excluding the chocolate chips, until the mixture is smooth.
Assembly
  1. Cut two 9-inch round cardboard circles and cover them with foil.
  2. Spread a small amount of frosting on one cardboard circle and place the first cake layer on top.
  3. Stack the cake layers with frosting between each layer, then cover the outside and top with frosting.
  4. Chill the frosted cake for 30 minutes.
Topping
  1. Spread the chocolate chips in a wide jelly roll pan.
  2. Place the second cardboard circle on top of the chilled cake. Hold the cardboard edges and roll the cake into the chocolate chips, pressing gently so they adhere.

Notes

A small amount of extra chocolate can be melted and drizzled over the top for an additional chocolate finish. The cake can be served chilled or at room temperature, but it is easier to slice at room temperature or before the chocolate drizzle fully sets.