Lovely Death by Chocolate Cake


Death by Chocolate Cake Awesome Death by Chocolate Cake











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 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 sauce (please see post for more on
    this)

  • 4 ounces semi-sweet or dark chocolate, shaved

  • 1 and 1/2 cups chocolate chips













Instructions








For the chocolate cake:






  1. 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.

  2. 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.

  3. In a separate bowl combine the eggs, egg yolks, milk, sour
    cream, oil and vanilla extract; mix until completely combined.

  4. 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.

  5. 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.

  6. 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:






  1. 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.

  2. 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 have 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:






  1. 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.

  2. 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.

  3. 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.

  4. Slice and serve, or keep refrigerated for about a week.

















This article and recipe adapted from this site







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