This chocolate cake is phenomenal! I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews. I usually make the cake in regular cake pans, slice the cakes in half lengthwise, and spread seedless raspberry preserves on each cut half. Then I place the layers back together and frost the cake sides, top, and between each cake with "Chocolate Fudge Buttercream Frosting" (also on this site). Chocolate doesn't get any better than this!
BLACKOUT CHOCOLATE CAKE
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)