Description
A spectacular multi-layered chocolate cake that combines moist chocolate sponges and rich chocolate buttercream for an indulgent dessert.
Ingredients
Scale
- ½ cup (120g) water
- ½ cup (100g) granulated white sugar
- 1 tablespoon (6g) dark or Dutch-processed cocoa powder
- 2 cups (260g) all-purpose flour, sifted
- 2 cups (400g) granulated white sugar
- ¾ cup (75g) dark or Dutch-processed cocoa powder
- 2 teaspoons (8g) baking powder
- 1 ½ teaspoons (9g) baking soda
- 1 teaspoon (6g) fine sea salt
- 1 cup (240g) warm water
- 1 cup (255g) full-fat sour cream, room temperature
- ½ cup (110g) vegetable or canola oil
- 2 large (112g) eggs, room temperature
- 2 teaspoons (8g) pure vanilla extract
- 1 teaspoon (1g) instant espresso powder (optional)
- 2 cups (454g / 4 sticks) unsalted butter, room temperature
- 1 cup (100g) dark baking cocoa powder
- 1 teaspoon (4g) pure vanilla extract
- ½ teaspoon (3g) fine sea salt
- 5 cups (625g) powdered sugar
- ¾ cup (180g) heavy whipping cream, room temperature
- 1 ⅓ cups (230g) high-quality dark chocolate chips, melted and cooled
- 2 cups (360g) mini chocolate chips
Instructions
- Dissolve the sugars: In a small saucepan, combine the water and granulated sugar. Whisk until the sugar dissolves and the mixture boils.
- Infuse and cool: Remove from heat, whisk in cocoa powder until smooth, and let cool.
- Preheat your oven to 175°C (350°F) and prepare cake pans.
- Sift dry ingredients: Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add warm water, sour cream, oil, eggs, vanilla, and espresso powder to the dry mixture and whisk until smooth.
- Divide the batter evenly among cake pans.
- Bake for 23–26 minutes, then let cool in pans for 15 minutes before inverting onto wire racks.
- Level the tops of cooled sponges with a serrated knife.
- Cream the butter in a mixer until smooth, then add cocoa powder, vanilla, and salt.
- Gradually mix in powdered sugar and cream until combined, then add melted chocolate.
- Assemble the cake by alternating layers of sponges, simple syrup, buttercream, and mini chocolate chips.
- Chill in the freezer for 10 minutes between layers for stability.
- Enrobe the entire cake with chocolate buttercream and decorate with mini chocolate chips.
Notes
For best results, make cake layers in advance and freeze. Ensure all ingredients are at room temperature before mixing.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Chocolate cake, dessert, indulgent dessert, layered cake, baking