DEATH BY CHOCOLATE CAKE

February 22, 2019
This demise via Chocolate Cake is for critical chocolate lovers only!

DEATH BY CHOCOLATE CAKE
DEATH BY CHOCOLATE CAKE

This sinfully decadent dessert begins with three luscious layers of chocolate cake. Every layer is slathered in wealthy chocolate buttercream, then enrobed in a layer of hot fudge. Ultimately, the entire cake is lined with chocolate shavings, then sprinkled with mini chocolate chips.

P.S. This cake may additionally look fancy, but I promise it’s easy sufficient for every body to throw together! I timed myself the remaining time I baked this and, tons to my wonder, located I had it baked, frosted, and geared up to be served in much less than 2 hours. Now not too shabby!

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 nine-inch spherical segments of parchment paper to line your cake pans with. Spray each pan generously - aspects and backside - with nonstick cooking spray, then area the parchment paper cut out within the bottom of the pans and spray again. it is essential to make sure each little bit of pan and paper are sprayed so your cakes do not get caught. Set pans aside.
  2. In the bowl of a stand mixer geared up with the paddle attachment, or in a large bowl the use of a hand-held electric mixer, integrate each sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry components are thoroughly mixed. 
  3. Use your palms to interrupt up any massive clumps, if needed. In a separate bowl combine the eggs, egg yolks, milk, sour cream, oil and vanilla extract; mix till absolutely combined. Pour aggregate into the dry substances and beat on low until simply included. Pour in warm water and retain blending till absolutely blended; approximately 1 minute. The batter will pretty skinny. speedy fold in mini chocolate chips.
  4. Divide batter calmly among organized pans. Bake in preheated oven for 28 to half-hour, or until a wooden toothpick or cake tester inserted in the center of a cake comes out smooth or with only a few moist crumbs attached. Cool desserts for 10 mins in the pan before doing away with from pans and moving to a cooling rack. Cool desserts completely before frosting.

For the chocolate frosting:

  1. In a stand mixer equipped with the paddle attachment, or in a large bowl the usage of a hand-held electric beater, cream the softened butter on medium-pace till completely smooth; about three minutes. 
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the bottom velocity and mix till the sugar/cocoa have been absorbed with the aid of the butter; approximately 2 minutes. 
  3. Boom mixer velocity to medium; upload in vanilla extract, salt, heavy cream and warm fudge; beat for three minutes. 
  4. In case your frosting appears a bit too thin, add a little more confectioners' sugar; in case your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Meeting:
  1. The usage of a serrated knife, carefully trim the raised pinnacle of each cake, making every one an even, degree surface. 
  2. Switch 1 layer to a huge plate or cake stand. spread a thin layer of frosting on pinnacle, then upload a half cup of warm fudge sauce; pinnacle with every other cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of warm fudge sauce. 
  3. Top with the final cake layer and location cake in the fridge to set for 1 hour. as soon as set, completing frosting the top and sides of the cake. 
  4. Sprinkle the edges and top with chocolate shavings, then gently press the mini chocolate chips around the sides and at the top. Slice and serve, or hold refrigerated for about a week.

This demise via Chocolate Cake is for critical chocolate lovers only!

DEATH BY CHOCOLATE CAKE
DEATH BY CHOCOLATE CAKE

This sinfully decadent dessert begins with three luscious layers of chocolate cake. Every layer is slathered in wealthy chocolate buttercream, then enrobed in a layer of hot fudge. Ultimately, the entire cake is lined with chocolate shavings, then sprinkled with mini chocolate chips.

P.S. This cake may additionally look fancy, but I promise it’s easy sufficient for every body to throw together! I timed myself the remaining time I baked this and, tons to my wonder, located I had it baked, frosted, and geared up to be served in much less than 2 hours. Now not too shabby!

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 nine-inch spherical segments of parchment paper to line your cake pans with. Spray each pan generously - aspects and backside - with nonstick cooking spray, then area the parchment paper cut out within the bottom of the pans and spray again. it is essential to make sure each little bit of pan and paper are sprayed so your cakes do not get caught. Set pans aside.
  2. In the bowl of a stand mixer geared up with the paddle attachment, or in a large bowl the use of a hand-held electric mixer, integrate each sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry components are thoroughly mixed. 
  3. Use your palms to interrupt up any massive clumps, if needed. In a separate bowl combine the eggs, egg yolks, milk, sour cream, oil and vanilla extract; mix till absolutely combined. Pour aggregate into the dry substances and beat on low until simply included. Pour in warm water and retain blending till absolutely blended; approximately 1 minute. The batter will pretty skinny. speedy fold in mini chocolate chips.
  4. Divide batter calmly among organized pans. Bake in preheated oven for 28 to half-hour, or until a wooden toothpick or cake tester inserted in the center of a cake comes out smooth or with only a few moist crumbs attached. Cool desserts for 10 mins in the pan before doing away with from pans and moving to a cooling rack. Cool desserts completely before frosting.

For the chocolate frosting:

  1. In a stand mixer equipped with the paddle attachment, or in a large bowl the usage of a hand-held electric beater, cream the softened butter on medium-pace till completely smooth; about three minutes. 
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the bottom velocity and mix till the sugar/cocoa have been absorbed with the aid of the butter; approximately 2 minutes. 
  3. Boom mixer velocity to medium; upload in vanilla extract, salt, heavy cream and warm fudge; beat for three minutes. 
  4. In case your frosting appears a bit too thin, add a little more confectioners' sugar; in case your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Meeting:
  1. The usage of a serrated knife, carefully trim the raised pinnacle of each cake, making every one an even, degree surface. 
  2. Switch 1 layer to a huge plate or cake stand. spread a thin layer of frosting on pinnacle, then upload a half cup of warm fudge sauce; pinnacle with every other cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of warm fudge sauce. 
  3. Top with the final cake layer and location cake in the fridge to set for 1 hour. as soon as set, completing frosting the top and sides of the cake. 
  4. Sprinkle the edges and top with chocolate shavings, then gently press the mini chocolate chips around the sides and at the top. Slice and serve, or hold refrigerated for about a week.

This demise via Chocolate Cake is for critical chocolate lovers only!

DEATH BY CHOCOLATE CAKE
DEATH BY CHOCOLATE CAKE

This sinfully decadent dessert begins with three luscious layers of chocolate cake. Every layer is slathered in wealthy chocolate buttercream, then enrobed in a layer of hot fudge. Ultimately, the entire cake is lined with chocolate shavings, then sprinkled with mini chocolate chips.

P.S. This cake may additionally look fancy, but I promise it’s easy sufficient for every body to throw together! I timed myself the remaining time I baked this and, tons to my wonder, located I had it baked, frosted, and geared up to be served in much less than 2 hours. Now not too shabby!

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 nine-inch spherical segments of parchment paper to line your cake pans with. Spray each pan generously - aspects and backside - with nonstick cooking spray, then area the parchment paper cut out within the bottom of the pans and spray again. it is essential to make sure each little bit of pan and paper are sprayed so your cakes do not get caught. Set pans aside.
  2. In the bowl of a stand mixer geared up with the paddle attachment, or in a large bowl the use of a hand-held electric mixer, integrate each sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry components are thoroughly mixed. 
  3. Use your palms to interrupt up any massive clumps, if needed. In a separate bowl combine the eggs, egg yolks, milk, sour cream, oil and vanilla extract; mix till absolutely combined. Pour aggregate into the dry substances and beat on low until simply included. Pour in warm water and retain blending till absolutely blended; approximately 1 minute. The batter will pretty skinny. speedy fold in mini chocolate chips.
  4. Divide batter calmly among organized pans. Bake in preheated oven for 28 to half-hour, or until a wooden toothpick or cake tester inserted in the center of a cake comes out smooth or with only a few moist crumbs attached. Cool desserts for 10 mins in the pan before doing away with from pans and moving to a cooling rack. Cool desserts completely before frosting.

For the chocolate frosting:

  1. In a stand mixer equipped with the paddle attachment, or in a large bowl the usage of a hand-held electric beater, cream the softened butter on medium-pace till completely smooth; about three minutes. 
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the bottom velocity and mix till the sugar/cocoa have been absorbed with the aid of the butter; approximately 2 minutes. 
  3. Boom mixer velocity to medium; upload in vanilla extract, salt, heavy cream and warm fudge; beat for three minutes. 
  4. In case your frosting appears a bit too thin, add a little more confectioners' sugar; in case your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Meeting:
  1. The usage of a serrated knife, carefully trim the raised pinnacle of each cake, making every one an even, degree surface. 
  2. Switch 1 layer to a huge plate or cake stand. spread a thin layer of frosting on pinnacle, then upload a half cup of warm fudge sauce; pinnacle with every other cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of warm fudge sauce. 
  3. Top with the final cake layer and location cake in the fridge to set for 1 hour. as soon as set, completing frosting the top and sides of the cake. 
  4. Sprinkle the edges and top with chocolate shavings, then gently press the mini chocolate chips around the sides and at the top. Slice and serve, or hold refrigerated for about a week.

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