Death by Chocolate Cake

Serves 1
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Directions

  1. 1Make the chocolate simple syrup by combining 0.5 cup of water and 0.5 cup of granulated sugar in a saucepan and heating until the sugar is fully dissolved.
  2. 2Make the chocolate simple syrup by combining 0.5 cup of water and 0.5 cup of granulated sugar in a saucepan and heating until the sugar is fully dissolved.
  3. 3Make the chocolate simple syrup by combining 0.5 cup of water and 0.5 cup of granulated sugar in a saucepan and heating until the sugar is fully dissolved.
  4. 4Mix in 1 tablespoon of dark cocoa powder into the simple syrup.
  5. 5Mix in 1 tablespoon of dark cocoa powder into the simple syrup.
  6. 6Mix in 1 tablespoon of dark cocoa powder into the simple syrup.
  7. 7Let the chocolate simple syrup cool while preparing other ingredients.
  8. 8Let the chocolate simple syrup cool while preparing other ingredients.
  9. 9Let the chocolate simple syrup cool while preparing other ingredients.
  10. 10Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, 0.75 cup of dark cocoa powder, 2 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 1 teaspoon of fine salt.
  11. 11Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, 0.75 cup of dark cocoa powder, 2 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 1 teaspoon of fine salt.
  12. 12Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, 0.75 cup of dark cocoa powder, 2 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 1 teaspoon of fine salt.
  13. 13Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, 0.5 cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
  14. 14Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, 0.5 cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
  15. 15Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, 0.5 cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
  16. 16Pour the wet ingredients into the dry ingredients and whisk until smooth to form the cake batter.
  17. 17Pour the wet ingredients into the dry ingredients and whisk until smooth to form the cake batter.
  18. 18Pour the wet ingredients into the dry ingredients and whisk until smooth to form the cake batter.
  19. 19Pour the batter into lined and greased 8-inch cake pans (or two 9-inch cake pans).
  20. 20Pour the batter into lined and greased 8-inch cake pans (or two 9-inch cake pans).
  21. 21Pour the batter into lined and greased 8-inch cake pans (or two 9-inch cake pans).
  22. 22Bake the cake layers at 350 degrees Fahrenheit for 22 to 26 minutes.
  23. 23Bake the cake layers at 350 degrees Fahrenheit for 22 to 26 minutes.
  24. 24Bake the cake layers at 350 degrees Fahrenheit for 22 to 26 minutes.
  25. 25While the cakes bake, prepare the chocolate frosting by mixing 2 cups of unsalted butter until fluffy.
  26. 26While the cakes bake, prepare the chocolate frosting by mixing 2 cups of unsalted butter until fluffy.
  27. 27While the cakes bake, prepare the chocolate frosting by mixing 2 cups of unsalted butter until fluffy.
  28. 28Add 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and 0.5 teaspoon of salt to the butter and mix.
  29. 29Add 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and 0.5 teaspoon of salt to the butter and mix.
  30. 30Add 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and 0.5 teaspoon of salt to the butter and mix.
  31. 31Mix in 5 cups of powdered sugar and 0.75 cup of heavy cream on a low speed.
  32. 32Mix in 5 cups of powdered sugar and 0.75 cup of heavy cream on a low speed.
  33. 33Mix in 5 cups of powdered sugar and 0.75 cup of heavy cream on a low speed.
  34. 34Mix in 1.33 cups of melted and cooled dark chocolate into the frosting.
  35. 35Mix in 1.33 cups of melted and cooled dark chocolate into the frosting.
  36. 36Mix in 1.33 cups of melted and cooled dark chocolate into the frosting.
  37. 37Once the cake layers are cooled, brush them with the chocolate simple syrup.
  38. 38Once the cake layers are cooled, brush them with the chocolate simple syrup.
  39. 39Once the cake layers are cooled, brush them with the chocolate simple syrup.
  40. 40Spread an even layer of chocolate frosting onto each cake layer.
  41. 41Spread an even layer of chocolate frosting onto each cake layer.
  42. 42Spread an even layer of chocolate frosting onto each cake layer.
  43. 43Stack the cake layers with frosting in between each layer.
  44. 44Stack the cake layers with frosting in between each layer.
  45. 45Stack the cake layers with frosting in between each layer.
  46. 46Apply a thick layer of chocolate buttercream to the top and sides of the assembled cake.
  47. 47Apply a thick layer of chocolate buttercream to the top and sides of the assembled cake.
  48. 48Apply a thick layer of chocolate buttercream to the top and sides of the assembled cake.
  49. 49Decorate the cake with extra cake crumbs (optional step).
  50. 50Decorate the cake with extra cake crumbs (optional step).
  51. 51Decorate the cake with extra cake crumbs (optional step).
  52. 52Slice and serve the cake.
  53. 53Slice and serve the cake.
  54. 54Slice 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
  • 1.33 cups Dark Chocolate
  • 1.33 cups Dark Chocolate

Equipment

SaucepanWhiskGlass bowlElectric mixer8-inch cake pansOvenBaking brushOffset spatula

Tips

  • For the simple syrup, heat water and granulated sugar until dissolved, then mix in dark cocoa powder and let cool.
  • When making the frosting, melt the dark chocolate at the beginning to allow it to cool down before mixing it in, preventing it from melting the butter.
  • To decorate the cake, you can use extra cake crumbs from leveling the cake layers, but this step is optional.
  • If you prefer the metric system, gram measurements are available on the creator's site.
  • The recipe is designed to be simple and straightforward, making it easy to assemble.