Death by Chocolate Cake

This Death by Chocolate Cake is for SERIOUS chocolate lovers only!

What in the world could possibly be better than homemade chocolate cake? DEATH BY CHOCOLATE CAKE. That’s what!

This sinfully decadent dessert begins with three luscious layers of chocolate cake. Each layer is slathered in rich chocolate buttercream, then enrobed in a layer of hot fudge. Finally, the entire cake is coated with chocolate shavings, then sprinkled with mini chocolate chips.

Ingredients
For the chocolate cake:

• 1 and 1/2 cups granulated sugar
• 1 and 1/2 cups light brown sugar, packed
• 2 and 1/2 cups all-purpose flour (not packed!)
• 1 and 3/4 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups whole milk
• 1/3 cup full-fat sour cream
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups hot water
• 1 cup chocolate chips

For the chocolate frosting:

• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons hot fudge sauce

Garnish:

• 1 cup hot fudge sauce sauce (please see post for more on this)
• 4 ounces semi-sweet or dark chocolate, shaved
• 1 and 1/2 cups chocolate chips

Instructions

For the chocolate cake:

• Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed. In a separate bowl combine the eggs, egg yolks, milk, sour cream, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin. Quickly fold in mini chocolate chips.
• Divide batter evenly among prepared pans. Bake in preheated oven for 28 to 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting.

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