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Death by Chocolate Cake covered in mini chocolate chips and frosting swirls

Death by Chocolate Cake: The Ultimate Decadent Layer Cake

Mealoras
Thisis the ultimate rich and moist chocolate layer cake covered in silkybuttercream and chocolate chips
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 Slices

Ingredients
  

Chocolate Cake Layers

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup dark or Dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp fine salt
  • 1 cup warm water
  • 1 cup full-fat sour cream room temperature
  • 1/2 cup vegetable or canola oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp instant espresso optional

Chocolate Simple Syrup

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 Tbsp dark cocoa powder

Chocolate Buttercream Frosting

  • 2 cups unsalted butter room temperature
  • 1 cup dark baking cocoa sifted
  • 5 cups powdered sugar
  • 3/4 cup heavy whipping cream room temperature
  • 1 1/3 cups dark chocolate chips melted and cooled
  • 1 tsp vanilla extract
  • 1/2 tsp fine salt

Topping

  • 2 cups mini chocolate chips

Instructions
 

  • Preheat the oven and grease three 8-inch cake pans, lining the bottoms with parchment paper for easy removal.
  • Whisk the flour, sugar, dark cocoa powder, baking powder, baking soda, and salt in a large bowl until no lumps remain.
  • Stir the instant espresso into warm water, then mix in the sour cream, oil, eggs, and vanilla in a separate container.
  • Pour the wet mixture into the dry ingredients and whisk gently until just combined, then divide the batter into the pans.
  • Bake until a toothpick comes out clean, then let the cakes cool while preparing the syrup and frosting.
  • Simmer the water, sugar, and cocoa powder for the syrup in a small pan until the sugar dissolves, then set aside to cool.
  • Beat the butter and cocoa together, then gradually add powdered sugar, cream, and melted chocolate until the frosting is light and fluffy.
  • Level the cooled cakes, brush each layer with syrup, and stack them with thick layers of buttercream in between.
  • Frost the outside of the cake and press mini chocolate chips into the sides before piping decorative swirls on top.

Notes

  • Temperature Check: Ensure the sour cream and eggs are at room temperature to prevent the batter from breaking.
  • Cooling: Always let the cake layers cool completely before frosting, or the buttercream will melt.
  • Cocoa Choice: Using Dutch-processed cocoa provides the darkest color and the richest flavor.
  • Storage: Keep the cake in an airtight container at room temperature for two days or in the fridge for up to a week.