Death by Chocolate Cake

26 mins
Serves 8
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Directions

  1. 1Make the chocolate simple syrup by heating together ½ cup of water and ½ cup of granulated sugar until the sugar is fully dissolved, then mix in 1 tablespoon of dark cocoa powder.
  2. 2Make the chocolate simple syrup by heating together ½ cup of water and ½ cup of granulated sugar until the sugar is fully dissolved, then mix in 1 tablespoon of dark cocoa powder.
  3. 3Make the chocolate simple syrup by heating together ½ cup of water and ½ cup of granulated sugar until the sugar is fully dissolved, then mix in 1 tablespoon of dark cocoa powder.
  4. 4Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of dark cocoa powder, 2 teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of fine salt.
  5. 5Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of dark cocoa powder, 2 teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of fine salt.
  6. 6Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of dark cocoa powder, 2 teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of fine salt.
  7. 7Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, ½ cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
  8. 8Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, ½ cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
  9. 9Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, ½ cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
  10. 10Pour the wet ingredients into the dry ingredients and whisk together until smooth.
  11. 11Pour the wet ingredients into the dry ingredients and whisk together until smooth.
  12. 12Pour the wet ingredients into the dry ingredients and whisk together until smooth.
  13. 13Pour the batter into lined and greased 8-inch cake pans (3 layers) and bake at 350°F for 22-26 minutes.
  14. 14Pour the batter into lined and greased 8-inch cake pans (3 layers) and bake at 350°F for 22-26 minutes.
  15. 15Pour the batter into lined and greased 8-inch cake pans (3 layers) and bake at 350°F for 22-26 minutes.
  16. 16While the cakes are baking, prepare the chocolate frosting by mixing together 2 cups of unsalted butter, 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and ½ teaspoon of salt.
  17. 17While the cakes are baking, prepare the chocolate frosting by mixing together 2 cups of unsalted butter, 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and ½ teaspoon of salt.
  18. 18While the cakes are baking, prepare the chocolate frosting by mixing together 2 cups of unsalted butter, 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and ½ teaspoon of salt.
  19. 19Mix in 5 cups of powdered sugar and ¾ cup of heavy cream.
  20. 20Mix in 5 cups of powdered sugar and ¾ cup of heavy cream.
  21. 21Mix in 5 cups of powdered sugar and ¾ cup of heavy cream.
  22. 22Mix in 1 ⅓ cups of melted and cooled dark chocolate.
  23. 23Mix in 1 ⅓ cups of melted and cooled dark chocolate.
  24. 24Mix in 1 ⅓ cups of melted and cooled dark chocolate.
  25. 25Brush cake layers with chocolate simple syrup and spread an even layer of chocolate frosting between each layer.
  26. 26Brush cake layers with chocolate simple syrup and spread an even layer of chocolate frosting between each layer.
  27. 27Brush cake layers with chocolate simple syrup and spread an even layer of chocolate frosting between each layer.
  28. 28Add one thick layer of chocolate buttercream frosting to the top of the cake.
  29. 29Add one thick layer of chocolate buttercream frosting to the top of the cake.
  30. 30Add one thick layer of chocolate buttercream frosting to the top of the cake.
  31. 31Decorate the edges of the cake with extra cake crumbs (optional).
  32. 32Decorate the edges of the cake with extra cake crumbs (optional).
  33. 33Decorate the edges of the cake with extra cake crumbs (optional).

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 units large eggs
  • 2 units large eggs
  • 2 units 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 melted and cooled dark chocolate
  • 1.33 cups melted and cooled dark chocolate
  • 1.33 cups melted and cooled dark chocolate

Equipment

saucepanwhiskcake panshand mixer