Death by Chocolate Cake

prepPreheat oven to 350°F / 175°C
prepGrease and line four 7-inch or three 8-inch cake pans with parchment paper
1/2 cup / 120 ml water	Make chocolate simple syrup				Level cake layers, brush syrup, assemble & frost	Chill 10 min, crumb coat, chill again	Frost & press mini chips, decorate
1/2 cup / 100 g granulated sugar
1 Tbsp dark or Dutch-processed cocoa powder
2 cups / 260 g all-purpose flour	Whisk dry ingredients	Mix in wet ingredients	Divide & bake 350°F / 175°C, 23–26 min	Cool in pans 15 min, turn out
2 cups / 400 g granulated sugar
3/4 cup / 75 g dark or Dutch-processed cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp fine salt
1 cup / 240 ml warm water
1 cup / 255 g full-fat sour cream, room temperature
1/2 cup / 110 ml vegetable or canola oil
2 large eggs, room temperature
2 tsp vanilla extract or vanilla bean paste
1 tsp instant espresso or coffee powder, optional
2 cups / 454 g unsalted butter, room temperature	Beat butter until smooth	Mix in cocoa, vanilla, salt	Add powdered sugar & cream	Mix in melted chocolate
1 cup / 100 g dark baking cocoa, sifted
1 tsp vanilla extract or vanilla bean paste
1/2 tsp fine salt
5 cups / 625 g powdered sugar
3/4 cup / 180 ml heavy whipping cream, room temperature
1 1/3 cups / 230 g dark chocolate chips, melted and cooled
2 cups / 360 g mini chocolate chips

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