Chocolate Blackout Cake

By Trix

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup regular cocoa powder
• 2 1/4 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 1/4 cups sugar
• 3/4 cup dark brown sugar, packed
• 1 cup unsalted butter, room temperature
• 2 1/4 cups buttermilk, room temperature
• 2 large large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 6 ounces bittersweet chocolate, chopped, melted and cooled

Details

Servings 6
Adapted from foodnetwork.ca

Preparation

Step 1

Preheat oven to 350F. Grease and line with parchment 3 8-inch round cake pans.

Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.

In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.

Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.

Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.