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A slice of chocolate blackout cake with frosting, chocolate chips, ganache and a strawberry.

Chocolate Blackout Cake

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Learn how to make this Chocolate blackout cake – decadent chocolate cake, covered in chocolate chips, and topped with a dark chocolate drizzle.


Units Scale

For the chocolate 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

For the frosting

  • 1 1/2 cups butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  • Salt, a pinch
  • 7 cups powdered sugar
  • 1/4 cup whipping cream

For the topping

  • 2 cups of milk chocolate chips
  • 2 ounces dark chocolate, chopped


To make the cake

  1. Preheat the oven to 350 degrees F. Grease three 9-inch cake pans.
  2. In a large bowl, whisk the flour, sugar, cocoa powder, espresso, baking soda, baking powder, and salt together. Add the eggs, yogurt, water, vanilla extract, and vegetable oil. Whisk until just combined to form the chocolate cake batter.
  3. Evenly divide the batter between the three prepared cake pans. Bake for 35 minutes, or until a toothpick inserted into the centre of the cake comes out almost clean. Set aside to cool.

To make the frosting

In a large bowl, whisk all the frosting ingredients together until smooth.

Chocolate Blackout Cake, Assemble!

  1. Stack the three cakes, spread a generous amount of frosting between each layer. Once stacked, frost the outside and the top of the cake too. Sprinkle chocolate chips all over the top of the frosted cake.
  2. Melt the chopped dark chocolate using a Bain Marie. Drizzle the melted chocolate over your cake.
  3. Enjoy! (Ideally in secret, no one else may taste its chocolate-y deliciousness!)


  • This recipe is best-made with three round 9-inch cake pans. To prepare your cake tins, generously butter the bottoms and insides. If you want, you can use measured and cut parchment paper as well.
  • If you don’t have instant espresso powder, standard instant coffee will work too. Don’t have either? You can skip it. The cake will be ever so slightly less rich in its flavor.
  • Once made, it’s best to keep the cake refrigerated. (It’s best served at room temperature though.)
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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