blackout chocolate cake

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Oh, friends. Wow wow wow.

Chocolate cake on the loooooose!

This weekend I was gifted with a super-fun birthday surprise: Bjork whisked me away to Austin for a weekend of TACOS! And other things. But honestly, mostly tacos.

We packed in about twenty minutes – and by packed, I mean we ripped into my box of summer clothes that was still sealed up tight in the basement, washed, unwashed, wrinkled, ill-fitting, out-of-date, you know how it is, and tossed everything into a bag. And one 15-minute Lyft ride later, we were checked in at the airport, preparing to hop a flight to Texas.

This has been a hard season of life for us, and this birthday is a strange one for me. Okay, strange is a total euphemism. It’s sad. It’s lonely. It’s hard to feel like Happy Birthday when the birthday slash entire life I imagined was supposed to be so different.

INGREDIENTS
For the chocolate cake:

• 3 cups flour
• 3 cups sugar
• 1 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder (we use DeLallo)
• 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 (we use Chobani whole milk 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 vanilla extract
• a pinch of salt
• 7 cups powdered sugar
• 1/4 cup heavy cream
• 3-4 cups of chocolate chips

INSTRUCTIONS

1. Cake: Preheat the oven to 350 degrees. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while.
2. Frosting: Cream the ingredients (except chocolate chips) until smooth.
3. .......................................

for full recipes please see : pinchofyum.com

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