Death by Chocolate Cake

Serves 1
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Directions

  1. 1Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan.
  2. 2Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan.
  3. 3Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan.
  4. 4Heat the mixture until the sugar is fully dissolved.
  5. 5Heat the mixture until the sugar is fully dissolved.
  6. 6Heat the mixture until the sugar is fully dissolved.
  7. 7Mix in 1 tablespoon of dark cocoa powder.
  8. 8Mix in 1 tablespoon of dark cocoa powder.
  9. 9Mix in 1 tablespoon of dark cocoa powder.
  10. 10Pour the simple syrup into a jar to cool.
  11. 11Pour the simple syrup into a jar to cool.
  12. 12Pour the simple syrup into a jar to cool.
  13. 13In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
  14. 14In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
  15. 15In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
  16. 16In a separate bowl, combine 1 cup warm water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
  17. 17In a separate bowl, combine 1 cup warm water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
  18. 18In a separate bowl, combine 1 cup warm water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
  19. 19Whisk the wet ingredients together until well combined.
  20. 20Whisk the wet ingredients together until well combined.
  21. 21Whisk the wet ingredients together until well combined.
  22. 22Pour the wet ingredients into the dry ingredients.
  23. 23Pour the wet ingredients into the dry ingredients.
  24. 24Pour the wet ingredients into the dry ingredients.
  25. 25Whisk until the cake batter is smooth.
  26. 26Whisk until the cake batter is smooth.
  27. 27Whisk until the cake batter is smooth.
  28. 28Line and grease 8-inch cake pans with parchment paper.
  29. 29Line and grease 8-inch cake pans with parchment paper.
  30. 30Line and grease 8-inch cake pans with parchment paper.
  31. 31Divide the batter evenly into the prepared cake pans.
  32. 32Divide the batter evenly into the prepared cake pans.
  33. 33Divide the batter evenly into the prepared cake pans.
  34. 34Bake at 350 degrees Fahrenheit for 22 to 26 minutes.
  35. 35Bake at 350 degrees Fahrenheit for 22 to 26 minutes.
  36. 36Bake at 350 degrees Fahrenheit for 22 to 26 minutes.
  37. 37While cakes bake, prepare the chocolate frosting by mixing 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
  38. 38While cakes bake, prepare the chocolate frosting by mixing 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
  39. 39While cakes bake, prepare the chocolate frosting by mixing 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
  40. 40Mix in 5 cups of powdered sugar and 3/4 cup of heavy cream on low speed.
  41. 41Mix in 5 cups of powdered sugar and 3/4 cup of heavy cream on low speed.
  42. 42Mix in 5 cups of powdered sugar and 3/4 cup of heavy cream on low speed.
  43. 43Add 1 1/3 cups of melted and cooled dark chocolate to the frosting mixture.
  44. 44Add 1 1/3 cups of melted and cooled dark chocolate to the frosting mixture.
  45. 45Add 1 1/3 cups of melted and cooled dark chocolate to the frosting mixture.
  46. 46Mix until smooth and well combined.
  47. 47Mix until smooth and well combined.
  48. 48Mix until smooth and well combined.
  49. 49Brush the cooled cake layers with the prepared chocolate simple syrup.
  50. 50Brush the cooled cake layers with the prepared chocolate simple syrup.
  51. 51Brush the cooled cake layers with the prepared chocolate simple syrup.
  52. 52Spread an even layer of chocolate frosting on the first cake layer.
  53. 53Spread an even layer of chocolate frosting on the first cake layer.
  54. 54Spread an even layer of chocolate frosting on the first cake layer.
  55. 55Place the second cake layer on top and repeat the brushing and frosting steps.
  56. 56Place the second cake layer on top and repeat the brushing and frosting steps.
  57. 57Place the second cake layer on top and repeat the brushing and frosting steps.
  58. 58Place the third cake layer on top and repeat the brushing and frosting steps, covering the top and sides of the cake with a thick layer of frosting.
  59. 59Place the third cake layer on top and repeat the brushing and frosting steps, covering the top and sides of the cake with a thick layer of frosting.
  60. 60Place the third cake layer on top and repeat the brushing and frosting steps, covering the top and sides of the cake with a thick layer of frosting.
  61. 61Decorate the cake with extra cake crumbs (optional).
  62. 62Decorate the cake with extra cake crumbs (optional).
  63. 63Decorate the cake with extra cake crumbs (optional).
  64. 64Slice and serve the cake.
  65. 65Slice and serve the cake.
  66. 66Slice and serve the cake.

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 tablespoon dark cocoa powder
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon 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 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon fine salt
  • 1 teaspoon 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 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso
  • 1 teaspoon instant espresso
  • 1 teaspoon 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 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon 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

saucepanspatulawhiskmixing bowlsmeasuring spoonsmeasuring cupskitchen scale8-inch cake pansparchment paperovenelectric mixercake standoffset spatulapastry brushknife

Tips

  • Melt dark chocolate for frosting at the beginning to allow it to cool down and prevent melting the butter.
  • For assembly, brush cake layers with chocolate simple syrup for added moisture.
  • Skip the crumb coat and apply one thick layer of chocolate buttercream for a simple and easy frosting process.
  • Cake layers bake up pretty flat, but can be leveled if desired, and extra crumbs can be used for decoration.