Death by Chocolate Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
2 tsp instant espresso powder
02 -
1 cup hot water
03 -
2 cups all-purpose flour
04 -
2 cups granulated sugar
05 -
3/4 cup cocoa powder
06 -
2 tsp baking powder
07 -
1 tsp baking soda
08 -
1 tsp salt
09 -
1 cup buttermilk
10 -
1/2 cup vegetable oil
11 -
2 large eggs
12 -
1 tbsp vanilla extract
→ Chocolate Buttercream
13 -
1 1/2 cups unsalted butter, room temperature
14 -
2 tsp vanilla extract
15 -
4 1/2 cups icing sugar
16 -
3/4 cup cocoa powder
17 -
3-5 tbsp milk
→ Chocolate Ganache
18 -
1 cup chocolate chips
19 -
1 cup whipping cream
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly spray two 8 or 9-inch round cake pans with cooking spray and line them with parchment paper.
02 -
Sift flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Whisk until well combined.
03 -
In a large mixing bowl, whisk instant espresso powder and hot water. Add buttermilk, vegetable oil, eggs, and vanilla. Mix until well blended.
04 -
Gradually add dry ingredients to the wet mixture. Stir until all the flour is incorporated and the batter is smooth.
05 -
Distribute the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely at room temperature.
06 -
Using a stand mixer or hand mixer, whip unsalted butter and vanilla extract until light and fluffy. Gradually sift in icing sugar and cocoa powder. Beat on low speed initially, then increase to medium-high. Add milk, one tablespoon at a time, until desired consistency is achieved.
07 -
Place chocolate chips in a small bowl. Heat whipping cream in a saucepan until it begins to bubble around the edges. Remove from heat and pour over the chocolate chips. Let rest for 1 minute, then whisk until smooth.
08 -
Cool cakes completely before assembly. Level the tops of the cakes with a knife, then layer with buttercream. Optionally, slice each cake into two layers for a total of four layers. Spread buttercream between each layer and coat the entire cake with a smooth buttercream covering.
09 -
Slightly warm ganache if thickened. Pour ganache over the top of the cake, allowing it to drip over the edges. Use a piping bag to decorate with extra buttercream and chocolate chips if desired.
# Notes:
01 -
Ensure cakes are completely cool before assembling to prevent buttercream from melting. Refrigerate if needed.
02 -
Optional: Use brewed coffee instead of instant espresso powder and water.