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This chocolate cake is super easy to make, but you have to use the ingredients I specify (i.e. don’t use regular cocoa powder instead of dark cocoa powder, etc). To make a true blackout cake, you need that blend of ultra rich cocoa powder and coffee.
The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting. The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting.
Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined. Divide batter between prepared pans.
Butter and lightly flour two 8-inch round cake pans. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a small saucepan over medium heat. Stir frequently until the chocolate melts, about 3 minutes. Remove from heat.
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