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I whipped up this chocolate overload cake to satisfy my deepest sweet tooth cravings. Every mouthful delivers waves of intense chocolate goodness from the super soft cake to the velvety buttercream to the scattered mini chocolate morsels. After tweaking this creation in my home kitchen, it's now the top dessert everyone begs me to bring to parties.
Decadent Chocolate Indulgence
The wow factor comes when chocolate simple syrup gets absorbed into each layer, making everything incredibly tender. The smooth dark chocolate buttercream just dissolves as you taste it while those tiny chips give a fantastic little crunch. This dessert will make any chocolate fan absolutely melt.
For The Cake
- Mini chocolate chips throughout
- Farm fresh eggs room temperature
- Light vegetable oil for tenderness
- Full fat sour cream keeps it moist
- Pure cane sugar balances the chocolate
- Dark cocoa powder splurge on the good stuff
- Fresh flour measured with care
For The Frosting
- Good dark chocolate melted cooled
- Fresh heavy cream
- More dark cocoa powder
- Powdered sugar sifted twice
- Sweet cream butter softened naturally
Let's Create Magic
- Final Touch
- Pipe swirls on top chill before serving
- Build the Layers
- Brush with syrup stack with frosting coat outside press chips all around
- Whip up Frosting
- Beat butter add sugar cocoa melted chocolate cream until silky
- Time to Bake
- Combine wet dry ingredients add sour cream chips pour in pans bake until perfect
- Start with Syrup
- Mix sugar water cocoa heat until sugar melts cool completely
Mix It Up
Swap in yogurt for sour cream and you'll never spot the difference. Regular cocoa works fine if you can't find dark. Need it dairy free? Plant based alternatives for butter and milk turn out great too. Toss on some chocolate curls or ganache when you want to show off a bit.
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Plan Ahead
The cake parts can stay frozen up to three months or in the fridge for a week. Get your frosting done early and keep it sealed tight. The whole finished cake will stay yummy for a couple days on your counter or a week when chilled. Just wrap any cut sides to keep everything nice and moist.
Sweet Success
Don't forget to let ingredients come to room temp first. Watch your measurements carefully since nobody wants a brick-like cake. Remember to rotate your pans while they're baking. And trust me, cold layers are so much easier to stack and frost.
Frequently Asked Questions
- → Can I prepare this in advance?
Certain parts can be prepped early. Whole cake lasts 2 days on the counter or a week in the fridge.
- → Why use chocolate syrup on layers?
Keeps the cake super moist and adds even more chocolatey goodness.
- → Can I use other cake sizes?
Absolutely, this adapts to pans of different sizes. Details for adjusting sizes included.
- → Why chill layers during stacking?
Chilling helps with smooth stacking and frosting, avoiding crumbs getting everywhere.
- → Could I turn this into cupcakes?
Yes, there's a specific version for cupcakes to give the best texture.