Death by Chocolate cake

22 mins
Serves 1
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Directions

  1. 1To make the chocolate simple syrup, heat 0.5 cup of water and 0.5 cup of granulated sugar until the sugar is fully dissolved.
  2. 2To make the chocolate simple syrup, heat 0.5 cup of water and 0.5 cup of granulated sugar until the sugar is fully dissolved.
  3. 3To make the chocolate simple syrup, heat 0.5 cup of water and 0.5 cup of granulated sugar until the sugar is fully dissolved.
  4. 4Mix in 1 tablespoon of dark cocoa powder and let it cool.
  5. 5Mix in 1 tablespoon of dark cocoa powder and let it cool.
  6. 6Mix in 1 tablespoon of dark cocoa powder and let it cool.
  7. 7Whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
  8. 8Whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
  9. 9Whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
  10. 10Combine 1 cup warm water, 1 cup sour cream, 0.5 cup vegetable oil, two large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
  11. 11Combine 1 cup warm water, 1 cup sour cream, 0.5 cup vegetable oil, two large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
  12. 12Combine 1 cup warm water, 1 cup sour cream, 0.5 cup vegetable oil, two large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
  13. 13Pour the wet ingredients into the dry ingredients and whisk until smooth.
  14. 14Pour the wet ingredients into the dry ingredients and whisk until smooth.
  15. 15Pour the wet ingredients into the dry ingredients and whisk until smooth.
  16. 16Pour the batter into your lined and greased cake pan (three 8-inch cake layers or two 9-inch cake layers).
  17. 17Pour the batter into your lined and greased cake pan (three 8-inch cake layers or two 9-inch cake layers).
  18. 18Pour the batter into your lined and greased cake pan (three 8-inch cake layers or two 9-inch cake layers).
  19. 19Bake at 350° for 22 to 26 minutes.
  20. 20Bake at 350° for 22 to 26 minutes.
  21. 21Bake at 350° for 22 to 26 minutes.
  22. 22For the chocolate frosting, mix together 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 0.5 teaspoon salt.
  23. 23For the chocolate frosting, mix together 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 0.5 teaspoon salt.
  24. 24For the chocolate frosting, mix together 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 0.5 teaspoon salt.
  25. 25Mix in 5 cups of powdered sugar and 0.75 cup of heavy cream on a low speed.
  26. 26Mix in 5 cups of powdered sugar and 0.75 cup of heavy cream on a low speed.
  27. 27Mix in 5 cups of powdered sugar and 0.75 cup of heavy cream on a low speed.
  28. 28Mix in 1 and 1/3 cups of melted and cooled dark chocolate.
  29. 29Mix in 1 and 1/3 cups of melted and cooled dark chocolate.
  30. 30Mix in 1 and 1/3 cups of melted and cooled dark chocolate.
  31. 31To assemble the cake, brush the cake layers with the chocolate simple syrup.
  32. 32To assemble the cake, brush the cake layers with the chocolate simple syrup.
  33. 33To assemble the cake, brush the cake layers with the chocolate simple syrup.
  34. 34Spread an even, thick layer of chocolate frosting between each cake layer.
  35. 35Spread an even, thick layer of chocolate frosting between each cake layer.
  36. 36Spread an even, thick layer of chocolate frosting between each cake layer.

Ingredients

  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 tbsp dark cocoa powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp dark cocoa powder
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 0.75 cup dark cocoa powder
  • 0.75 cup dark cocoa powder
  • 0.75 cup dark cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp fine salt
  • 1 tsp fine salt
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 tsp instant espresso
  • 1 tsp instant espresso
  • 1 tsp instant espresso
  • 2 cups unsalted butter
  • 2 cups unsalted butter
  • 2 cups unsalted butter
  • 1 cup dark baking cocoa
  • 1 cup dark baking cocoa
  • 1 cup dark baking cocoa
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 5 cups powdered sugar
  • 5 cups powdered sugar
  • 5 cups powdered sugar
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 1.33 cups dark chocolate, melted and cooled
  • 1.33 cups dark chocolate, melted and cooled
  • 1.33 cups dark chocolate, melted and cooled

Equipment

cake pan

Tips

  • Melt and cool the dark chocolate for the frosting before mixing it in to prevent it from melting the butter.
  • Brushing the cake layers with chocolate simple syrup adds moisture.
  • Leveling the cake layers is optional but provides extra crumbs for decoration.