Death by Chocolate Cake: Indulge in Pure Chocolate Bliss

Experience the ultimate indulgence with Death by Chocolate Cake, a chocolate lover's dream bursting with rich flavor.

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Prep Time 30

Cook Time 25

Cooling Time 15

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Chocolate Simple Syrup Adds moisture to cake layers; optional but recommended for enhanced texture.
2 cups All-Purpose Flour Provides structure; substitute with gluten-free blend if necessary.
2 cups Granulated Sugar Sweetens the cake.
3/4 cup Dark or Dutch-Processed Cocoa Powder Deep chocolate flavor; substitute if unavailable.
2 tsp Baking Powder Helps the cake rise.
1.5 tsp Baking Soda Works with sour cream to leaven the cake.
1 tsp Fine Salt Balances sweetness.
1 cup Warm Water Hydrates ingredients; can substitute with hot coffee.
1 cup Full-Fat Sour Cream Adds moisture; Greek yogurt can substitute.
1/2 cup Vegetable or Canola Oil Keeps the cake moist; can use melted butter.
2 Large Eggs Provides structure; room temperature is best.
2 tsp Vanilla Extract Enhances flavor.
1 tsp Instant Espresso or Coffee Optional for flavor enhancement.

For the Frosting

2 cups Unsalted Butter Base for frosting; use room temperature.
1 cup Dark Baking Cocoa Creates rich frosting flavor.
5 cups Powdered Sugar Sweetens and thickens frosting.
3/4 cup Heavy Whipping Cream Adds fluffiness; room temperature preferred.
1.33 cups Dark Chocolate Chips (melted) Enhances richness.
2 cups Mini Chocolate Chips For decoration.

Equipment

Saucepan
Mixing Bowl
cake pans
Whisk
spatula
Oven

Method

Basic Steps

Prepare the chocolate simple syrup by dissolving sugar in water and mixing in cocoa powder; cool to room temperature.
Preheat the oven to 350°F (175°C) and prep cake pans by greasing and lining them.
Mix dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine warm water, sour cream, oil, eggs, vanilla extract, and optional espresso; whisk until smooth.
Pour the wet mixture into the dry ingredients and mix gently until combined.
Divide batter between pans and bake for 22-25 minutes, testing for doneness.
Cool cakes in the pans for 15 minutes before transferring them to wire racks to cool completely.
Prepare the buttercream by beating butter, cocoa, and sugar; mix in cream and melted chocolate.
Assemble the cake, layering chocolate syrup and buttercream between layers.
Decorate with remaining frosting and mini chocolate chips.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 24gSaturated Fat: 12gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing. Freeze layers for ease in frosting if necessary.

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