Death by Chocolate Cake (Print Version)
# Ingredients:
01 -
1/2 cup water (120g).
02 -
1/2 cup granulated sugar (100g).
03 -
1 tbsp dark cocoa powder (6g).
04 -
2 cups all-purpose flour (260g).
05 -
2 cups granulated sugar (400g).
06 -
3/4 cup dark cocoa powder (75g).
07 -
2 tsp baking powder (8g).
08 -
1 1/2 tsp baking soda (9g).
09 -
1 tsp fine salt (6g).
10 -
1 cup warm water (240g).
11 -
1 cup sour cream, room temp (255g).
12 -
1/2 cup vegetable oil (110g).
13 -
2 large eggs, room temp (112g).
14 -
2 tsp vanilla extract (8g).
15 -
1 tsp instant espresso (optional).
16 -
2 cups unsalted butter, room temp (434g).
17 -
1 cup dark cocoa powder (100g).
18 -
1 tsp vanilla extract (4g).
19 -
1/2 tsp fine salt (3g).
20 -
5 cups powdered sugar (625g).
21 -
3/4 cup heavy cream (180g).
22 -
1 1/3 cups melted dark chocolate chips (230g).
23 -
2 cups mini chocolate chips (360g).
# Instructions:
01 -
Boil water and sugar, whisk in cocoa powder.
02 -
Cool to room temperature.
03 -
Heat oven to 350°F. Prepare three 8-inch pans.
04 -
Whisk dry ingredients.
05 -
Mix wet ingredients separately.
06 -
Combine wet and dry just until mixed.
07 -
Divide between pans, bake 23-26 minutes.
08 -
Cool 15 minutes, then level layers.
09 -
Beat butter until smooth. Add cocoa, vanilla, salt. Gradually add sugar and cream. Mix in melted chocolate.
10 -
Brush layers with syrup.
11 -
Stack with buttercream between.
12 -
Cover cake in buttercream. Press chips around sides. Pipe decorations on top.
# Notes:
01 -
Components can be made ahead.
02 -
Use room temperature ingredients.
03 -
Freezing layers helps assembly.
04 -
Makes enough for 24 servings.