Death by Chocolate Cake
Death by Chocolate Cake
prep 1 hour cook 30 minstotal 1 hour, 30 mins
yield 9" cake
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| Death by Chocolate Cake |
This triple-layer Death by Chocolate Cake is a must-try for serious chocolate lovers.
Ingredients
For the chocolate cake:
1 and 1/2 cups granulated sugar
1 and 1/2 cups light brown sugar, packed
2 and 1/2 cups all-purpose flour (not packed!)
1 and 3/4 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups whole milk
1/3 cup full-fat sour cream
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 teaspoons vanilla extract
1 and 1/2 cups hot water
1 cup of chocolate chips
For the chocolate frosting:
2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 1/2 cups confectioners' sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons hot fudge sauce
Garnish:
1 cup hot fudge sauce (please see post for more on this)
4 ounces semi-sweet or dark chocolate, shaved
1 and 1/2 cups chocolate chips
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| Death by Chocolate Cake |
Instructions
For the chocolate cake:
Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder, and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
In a separate bowl combine the eggs, egg yolks, milk, sour cream, oil, and vanilla extract; mix until completely combined.
Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin. Quickly fold in mini chocolate chips.
Divide batter evenly among prepared pans. Bake in preheated oven for 28 to 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting.
For the chocolate frosting:
In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric beater, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa has been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream, and hot fudge; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
Assembly:
Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand.
Spread a thin layer of frosting on top, then add a 1/2 cup of hot fudge sauce; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of hot fudge sauce. Top with the final cake layer and place cake in the fridge to set for 1 hour.
Once set, finishing frosting the top and sides of the cake. Sprinkle the sides and top with chocolate shavings, then gently press the mini chocolate chips around the sides and on the top.
Slice and serve, or keep refrigerated for about a week.
