Death by Chocolate Cake
This decadent Death by Chocolate Cake is a chocolate lover's dream, featuring rich layers of dark chocolate cake and creamy chocolate buttercream frosting.
Ingredients
Cake Ingredients
- 120 ml water ((for syrup))
- 100 g granulated sugar ((for syrup))
- 6 g dark cocoa powder ((for syrup))
- 260 g all-purpose flour
- 400 g granulated sugar
- 75 g dark cocoa powder
- 8 g baking powder
- 9 g baking soda
- 6 g fine salt
- 240 ml warm water
- 255 g full-fat sour cream
- 110 ml vegetable oil
- 112 g large eggs
- 8 g vanilla extract
- 1 g instant espresso ((optional))
- 452 g unsalted butter
- 100 g dark baking cocoa ((sifted))
- 4 g vanilla extract
- 3 g fine salt
- 625 g powdered sugar
- 180 ml heavy whipping cream
- 230 g dark chocolate chips ((melted and cooled))
- 360 g mini chocolate chips
Instructions
- Prepare chocolate simple syrup by boiling water and sugar, then whisk in cocoa powder and cool.
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients, then add wet ingredients and combine.
- Divide batter into pans and bake for 22-25 minutes.
- Cool layers, level tops, and frost with chocolate buttercream.
- Assemble cake, soak layers with syrup, and decorate as desired.
Notes
This cake can be stored at room temperature for up to 2 days or in the fridge for up to a week.