Death by Chocolate Cake

Zutaten

Simple syrup:

½ c water

½ c granulated sugar

1 T dark cocoa powder

Cake:

260 g (2 c) AP flour

400 g (2 c) granulated sugar

75 g (¾ c) dark cocoa powder

8 g (2 t) baking powder

9 g (1 ½ t) baking soda

1 t fine salt

240 g (1 c) warm water

255 g (1 c) sour cream

110 g (½ c) vegetable oil

2 large eggs

8 g (2 t) vanilla extract

1 g (1 t) instant espresso powder

3 8-inch cake pans or 2 9-inch pans

Parchment paper

Butter for pans

Frosting

434 g (2 c) softened butter (4 sticks)

100 g (1 c) dark cocoa powder, sifted

4 g (1 t) vanilla

3 g (½ t) fine salt

625 g (5 c) powdered sugar

180 g (¾ c) heavy cream

230 g (1 ⅓ c) dark chocolate pieces

Anweisungen

Make the simple syrup by heating sugar and water. When sugar is fully dissolved, add dark cocoa powder and let cool.

Whisk together dry ingredients. Combine wet ingredients in another bowl, then add wet to dry. Pour into lined and greased cake pans. Bake at 350* for 22-26 minutes. While that bakes, prepare frosting.

Melt chocolate and set aside to cool. Beat together butter, cocoa powder, vanilla and salt. Then mix in powdered sugar and heavy cream. Pour in cooled chocolate and stir.

Assemble: Brush each layer with simple syrup, then frost. Freeze the cake for about 10 minutes to make icing the sides much easier.