Death by Chocolate Cake
This ultimate decadent Death by Chocolate Cake features moist dark chocolate cake layers, a rich chocolate simple syrup, and a silky smooth chocolate buttercream frosting, all adorned with mini chocolate chips. Perfect for serious chocolate lovers, this impressive dessert is ideal for special occasions.
Equipment
- Small saucepan
- Whisk
- Medium-sized bowl
- Cake pans (7-inch or 8-inch)
- parchment paper
- Large bowl
- Offset spatula
- Wire racks
- Serrated knife
- Stand mixer (with paddle attachment)
- Rubber spatula
- Plastic wrap
- Greaseproof cake board or flat plate
- Silicone brush
- Open star tip (e.g., Wilton 1M)
Ingredients
Chocolate Simple Syrup
- 1/2 cup water ((120g))
- 1/2 cup granulated sugar ((100g))
- 1 Tbsp dark or Dutch-processed cocoa powder ((6g))
Dark Chocolate Cake Layers
- 2 cups all-purpose flour ((260g))
- 2 cups granulated sugar ((400g))
- 3/4 cup dark or Dutch-processed cocoa powder ((75g))
- 2 tsp baking powder ((8g))
- 1 1/2 tsp baking soda ((9g))
- 1 tsp fine salt ((6g))
- 1 cup water (warm (240g))
- 1 cup full-fat sour cream (room temperature (255g))
- 1/2 cup vegetable or canola oil ((110g))
- 2 large eggs (room temperature (112g))
- 2 tsp vanilla extract or vanilla bean paste ((8g))
- 1 tsp instant espresso or coffee (optional (1g))
Chocolate Buttercream Frosting
- 2 cups unsalted butter ((4 sticks) (452g), room temperature)
- 1 cup dark baking cocoa (sifted (100g))
- 1 tsp vanilla extract or vanilla bean paste ((4g))
- 1/2 tsp fine salt ((3g))
- 5 cups powdered sugar ((625g))
- 3/4 cup heavy whipping cream (room temperature (180g))
- 1 1/3 cups dark chocolate chips (melted and cooled (230g))
- 2 cups mini chocolate chips ((360g))
Instructions
Chocolate Simple Syrup
- Combine water and sugar in a saucepan, whisking over medium heat until boiling.
- Remove from heat, whisk in cocoa powder, then cool to room temperature in a bowl.
Dark Chocolate Cake Layers
- Preheat the oven to 350°F/175°C, then grease and line four 7-inch or three 8-inch cake pans.
- Sift or whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add warm water, sour cream, oil, eggs, vanilla, and espresso to the dry ingredients, then whisk until just combined.
- Divide batter into prepared pans and bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool cakes in pans for 15 minutes, then transfer to wire racks to finish cooling, or freeze for 30 minutes to retain moisture.
- Once fully cooled, level the tops of the cake layers with a serrated knife; layers can be wrapped and frozen if made in advance.
Chocolate Buttercream Frosting
- Beat butter in a stand mixer on medium speed for 30 seconds until smooth.
- Add cocoa powder, vanilla extract, and salt, mixing on low until fully incorporated, scraping the bowl as needed.
- Gradually mix in powdered sugar and heavy cream on low speed until combined.
- Finally, mix in cooled, melted dark chocolate on low speed until fully incorporated and desired consistency is reached, ensuring no lumps of hardened chocolate remain.
Assembling this Death by Chocolate Cake
- Stack and frost cake layers on a cake board, using a dab of buttercream to secure the first layer.
- Brush each cake layer with chocolate simple syrup before stacking.
- Spread an even layer of chocolate buttercream on top of each stacked cake layer, optionally sprinkling with mini chocolate chips for texture.
- Repeat stacking and frosting, then freeze the cake for about 10 minutes to firm up the buttercream and ease frosting.
- Cover the cake with a thick, even layer of chocolate buttercream, smoothing with an offset spatula.
- Press mini chocolate chips around the sides of the cake until fully covered.
- Decorate as desired, perhaps piping swirls with leftover buttercream, then slice and enjoy.
Notes
For the chocolate simple syrup, it can be stored in an airtight container in the fridge for up to 3 weeks if made in advance. Freezing cake layers (pans and all) for 30 minutes traps steam, making them extra moist; fully cooled and leveled layers can be wrapped and frozen for later use. When making the buttercream, ensure melted chocolate is cool but still fluid and thoroughly mixed to avoid lumps. Freezing the assembled cake for 10 minutes firms up the buttercream, reducing crumbing and making final frosting easier. Don't worry if the final frosting isn't perfectly smooth! The finished cake can be stored at room temperature for up to 2 days or in the fridge for up to a week.