blackout chocolate cake

Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes since it is so thick and holds up very well! I have also made this recipe into an ice cream cake and it worked wonderfully. Just remember not to overbake it. For an ice cream cake, pour batter into 2 identical springform pans. Bake as directed, coolcompletely, then slice in half horizontally so you have 4 cake layers. Then place the bottomlayer back in the springform pan, top with softened ice cream, anotherlayer ofcake, more ice cream, another cake, more ice cream, then cake! Takes about a half gallon of ice cream. Freeze completely, prob overnight, open sides of pan. Then I ice a thin layer, put back in freezer for an hour or so, then frostcake as usual! Store in freezer until right before serving! It's been a hit several times over!

Blackout chocolate cake

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

1. 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.
2. Frosting: Cream the ingredients (except chocolate chips) until smooth.
3. get the full instructions @ pinchofyum.com

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