I’ve had a couple go-to chocolate cake recipes over the years. And I love them still. I always will. (I might break out into song here…)
But I have a new chocolate cake love and it may take center stage from now on in my cake making. It’s as dark as it gets, so much so that I named it “Blackout Chocolate Cake”. There’s just something about chocolate cakes when they are that deep and rich that makes my knees weak! I think it reminds me of Oreo cookies and how dark that chocolate is, so perhaps this is a bit of nostalgia from childhood. You know, childhood – when I ate way too many Oreos. Not last night. That’s not far enough in the past to cause nostalgia. 😉
Reminds me of Oreos, nostalgia from childhood- childhood, when I ate too many Oreos. Not last night.Click To Tweet
There’s nothing so wonderful as a deep, sweet, moist slice of cake. It’s like heaven when you get the recipe just right. I needed a great chocolate cake recipe for my son’s 9th birthday so he (and his birthday guests) became my guinea pigs for my new recipe. While I don’t condone testing things out on a paying customer (totes not cool) I do condone using family and friends as test subjects. Especially if they are people who like to say what they think. No holds barred. Like Grandma at Thanksgiving when someone else brought the sweet potatoes and they don’t live up to her standards.
I tried the recipe twice with a slight variation in each of the tries just to see what the difference would be – I changed the egg quantity. Believe it or not, eggs matter! A single egg holds so much power over your whole recipe, it will determine if your cake is dense and chewy or lighter and more tender. Beware the eggs!
The top two layers are the extra egg recipe, the bottom two were the correct egg quantity recipe. Not much in the way of visual difference. Just drool-worthy cake here.
In the end, this delicious cake that had two different versions of the cake recipe within it, was loved in whole by all that ate it. They couldn’t tell, but I could. And that is the recipe you will find below.
I know you’re going to ask about the frostings. You wouldn’t be my people if you didn’t 🙂 They were made for the hot weather we have during the summer months and to match the flavor of this cake. Deep dark chocolate buttercream frosting and a real raspberry buttercream frosting.
You can get the recipe for the Blackout Chocolate Buttercream Frosting here, and the Real Raspberry Buttercream Frosting here. And because I’ve been asked a bunch already, this is perfect for tiered cakes. This one stood 8.5 inches high with no internal support and cut perfectly. It’s also great for carving as it won’t crumble. 🙂
And just a note: this recipe does not work well as a cupcake. It’s GREAT for tiered cakes and carved cakes. If you need an AMAZING recipe for Blackout Chocolate Cupcakes and Frosting, go HERE.