Chelsweets Death by Chocolate Cake

Ingredients

• 2 cup all-purpose flour
• 2 cup granulated sugar
• 0.75 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee (Hot coffee may be used; it intensifies the chocolate flavor.)
• 0.5 cup vegetable oil
• 2 tsp vanilla extract
• 2 cup unsalted butter (Softened, for the buttercream)
• 7 cup powdered sugar (Sifted, for the buttercream)
• 1 cup unsweetened cocoa powder (For the chocolate buttercream)
• 0.5 cup heavy cream (For the buttercream)
• 2 tsp vanilla extract (For the buttercream)
• 0.5 tsp salt (For the buttercream)
• 1 cup semisweet chocolate (Chopped or in chocolate chips, for the ganache)
• 0.5 cup heavy cream (For the ganache)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.

2. 2

   In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

3. 3

   Add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Mix just until the batter is smooth; do not overmix. The batter will be relatively thin because of the hot coffee.

4. 4

   Divide the batter evenly among the prepared pans. Bake for about 30–35 minutes, until the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.

5. 5

   Cool the cakes in their pans for about 10 minutes. Turn them onto wire racks, remove the parchment, and cool completely before filling and frosting.

6. 6

   While the cakes cool, beat the softened butter on medium speed until smooth and creamy. Add the sifted powdered sugar and cocoa powder gradually, mixing on low speed until incorporated.

7. 7

   Add the heavy cream, vanilla, and salt to the butter mixture. Beat on medium-high speed for several minutes, scraping the bowl occasionally, until the buttercream is light, fluffy, and spreadable.

8. 8

   Place one cooled cake layer on a cake board or serving plate. Spread an even layer of chocolate buttercream over the top, then add the second cake layer and repeat. Place the final layer on top, with its flat side facing upward if possible.

9. 9

   Apply a thin crumb coat of buttercream over the top and sides of the cake. Chill briefly until the coating is firm, then cover the cake with the remaining buttercream and smooth the surface.

10. 10

    Make the ganache by placing the chopped chocolate in a heatproof bowl. Warm the heavy cream until steaming but not boiling, pour it over the chocolate, and let it stand for several minutes. Stir from the center outward until glossy and smooth.

11. 11

    Let the ganache cool until it thickens to a pourable consistency. Pour it over the chilled cake, gently nudging it toward the edges so it forms drips down the sides.

12. 12

    Chill the finished cake until the buttercream and ganache are set. Let it sit at room temperature briefly before slicing and serving.

Notes

The supplied description and transcript identify the recipe but do not provide the linked recipe's ingredient list or instructions. Quantities and methods above are a low-confidence reconstruction of the commonly referenced Chelsweets Death by Chocolate Cake and should be checked against the author's linked recipe before baking. Store covered in the refrigerator and bring toward room temperature before serving.

Nutrition per serving

• dessert
• cake
• birthday
• chocolate
• layer cake
• baked
• special occasion
• vegetarian