Death by Chocolate Cake

2 hrs 30 min + cooling24

A four-layer chocolate cake with chocolate buttercream frosting, topped with mini chocolate chips.

prepPreheat oven to 350°F / 175°C
prepGrease and line four 7-inch or three 8-inch cake pans with parchment paper
120 ml water	Cook water & sugar, whisk in cocoa	Cool syrup to room temperature				Brush syrup on layer, frost & stack with chips	Freeze 10 min to firm frosting	Crumb coat cake with frosting layer	Press mini chips into frosting around cake	Decorate with piped swirls as desired
100 g granulated sugar
6 g dark or Dutch-processed cocoa powder
260 g all-purpose flour	Whisk together dry ingredients	Add wet ingredients, whisk until combined	Divide batter among pans, bake 350°F / 175°C, 23–26 min	Cool in pans 15 min, turn out onto racks	Level cake layers with serrated knife
400 g granulated sugar
75 g dark or Dutch-processed cocoa powder
8 g baking powder
9 g baking soda
6 g fine salt
240 ml water, warm
255 g full-fat sour cream, room temperature
110 ml vegetable or canola oil
2 large eggs, room temperature
8 g vanilla extract or vanilla bean paste
1 g instant espresso or coffee (optional)
454 g unsalted butter, room temperature	Beat butter until smooth, 30 sec	Mix in cocoa, vanilla & salt on low	Gradually mix in powdered sugar & cream	Mix in melted chocolate until combined
100 g dark baking cocoa, sifted
4 g vanilla extract or vanilla bean paste
3 g fine salt
625 g powdered sugar
180 ml heavy whipping cream, room temperature
230 g dark chocolate chips, melted and cooled
360 g mini chocolate chips

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