Blackout Cake is best for an unforgettable event gala evening. It combines sweet and pleasant bitterness, as well as great looks. The famous recipe the cake includes not only cocoa, but also natural chocolate, which makes its truly chocolate. A distinctive feature of this dessert also that all layers are lubricated with glaze, and not just top. Share with friends: 
Time: 2 hours. 10 min. Difficulty: easy Servings: 12 – 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2.5 tbsp. premium flour
- 1 tbsp. cocoa powder
- 2 and 1/4 tsp soda
- 1.5 tsp salt
- 1 tsp baking powder
- 1 and 1/4 Art. Sahara
- 3/4 Art. brown sugar
- 1 tbsp. butter at room temperature
- 2 and 1/4 Art. yogurt
- 2 large eggs at room temperature
- 1.5 tsp vanilla extract
- 170 gr dark chocolate (break into pieces, melt and cool)
Glaze cream
- 700 gr. butter at room temperature
- 1 tbsp. cream cheese cream cheese at room temperature
- 700 gr. melted dark chocolate, chilled
- 4 tsp vanilla extract
- 1/2 tsp salt
- 4 tbsp. powdered sugar (sifted)
- 2/3 Art. cocoa powder (sifted)
Recipes with similar ingredients: premium flour, cream cheese, dark chocolate, cocoa, icing sugar, brown sugar, vanilla extract, yogurt, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Oil and cover with parchment 3 round baking dish (20 cm each diameter).
- Sift flour, cocoa, soda, salt and baking powder into a large bowl (or in a bowl of a stationary mixer by installing nozzles for kneading dough). Add both types of sugar and butter, beat to a loose consistency.
- In a small bowl, beat the yogurt, eggs and vanilla together, add to the dough in a large bowl while continuing to mix on low speed. Gradually increase speed to moderately high and keep whisking until the dough is smooth, about 3 minutes.
- At the end, slowly pour the melted chocolate, well mix. Divide the dough into 3 equal parts and put it into shapes, Shaking them lightly so that no bubbles remain in the dough air.
- Bake cakes for 40 to 50 minutes, checking for dryness a toothpick or a match. Chill ready-made cakes without removing from molds, for 30 minutes, then transfer them to the wire rack and cool completely.
- Cook the icing. To do this, beat the butter and cream cheese at high speed, not forgetting to remove the cream from the walls bowls. Beat until light and airy. Reduce speed and pour in the melted chocolate. Add vanilla, salt, icing sugar, cocoa and mix until smooth.
- To coat the cake with icing, each cake is neatly cut in half. Coat the first coat with glaze, good spreading it over the surface of the cake. Put a second layer and repeat. Just make 6 layers. Spread the top cake and decorate cake icing on the sides. You can cool the cake before serving, but better store it at room temperature.
