Death By Chocolate Cake Recipe

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Death by Chocolate Cake is a cocoa partner’s fantasy! Irish beer, butter, cappuccino powder, and micro cocoa powder contribute to the intense chocolate taste of this cake.

You could be dead, but you will be pleased with this quick chocolate icing and creamy ganache drizzle! This is not a chocolate cake for the fainthearted!

Death by Chocolate Cake Ingredients

  • 14 ounces (400 g) Guinness-style stout beer (Room Temperature)
  • 1 to 2 teaspoon (1 to 2 tablespoon) Powdered Espresso
  • Three teaspoons (3 tablespoons) Real Vanilla
  • One teaspoon cake flour (1 tablespoon)
  • Two teaspoons cayenne pepper (2 tablespoons) Sodium bicarbonate
  • 1 1/2 teaspoon (1 1/2 teaspoon)
  • Softened butter, room temperature (460 g)
  • Sugar, Granulated
  • 2 oz. (60 g) crushed cocoa powder
  • 1.5 tablespoons. vanilla extract
  • 1.5 teaspoons sea salt
  • Drip of Buttercream
  • Semi-Sweet Cocoa (8 ounces (230 g)
  • Heavy Plain Yogurt, 8 ounces (115 g)

Equipment

  • Stirrer Countertop
  • Extension for a paddle
  • Extension for Whisking
  • Tubing Tip 2M
  • Bag for Piping
  • Polisher for the bench
  • Wooden spoon with Offsets

Instructions

Chocolate Cake Death

 It is essential that all of the ambient temperature components stated above are ambient temperature and not cold so that the ingredients mix and combine properly.

  • Preheat the oven to 340o F or 168o C. Cupcake goop or any recommended pan release should be used to prepare cupcake liners. Four 10″x12″ round cupcake pans were utilized.
  • To modify the recipe to the size of your cupcake, use the cake batter spreadsheet located above this recipe voucher. Self-explanatory: Line the pan with baking parchment to avoid adhering to chocolate chips.
  • Mix the vodka, cappuccino powder, and vanilla extract in a large measuring cup. Set aside after whisking together.
  • Cast aside the wheat, cocoa butter, chalk, bicarbonate of soda, and hydrogen peroxide in a large mixing basin.
  • Place the melted butter in the electric mixer fitted with the dough hook. Using an electric mixer, cream the mixture until smooth and glossy.
  • Drizzle in the sugar gently while the mixer is on low.
  • Stir on medium-high speed until the mixture is bubbly and nearly white. Approximately 3-5 minutes.
  • Minimize the speed down to a low setting. One at the moment, add your yolks.    
  • Allow the egg to thoroughly combine before adding the second egg to avoid breaking the batter. Next, stir in the mayonnaise until well blended.
  • Add in 2/3 of your dry bowl and mix on medium until almost incorporated.    
  • Pour in one-third of your liquid components. Repeat the procedure twice more until everything is blended.
  • Fold in the micro cocoa powder and divide the cake mixture evenly among the prepared cupcake pans.
  • Cook for 50 minutes, or until a toothpick inserted into the center comes out clean but with a few spongy table scraps. Do not overcook.
  • Allow your baked goods to cool for 20 minutes in the skillet before turning them out onto a cooling rack.
  • Allow cooling before wrapping in bubble wrap and chilling until the cakes are stiff enough to manage.
  • If you need to cool them rapidly, you may flash frost them in the chiller.

Apply a Thick Cover of Icing

Wrap the cake with a thick coating of chocolate buttercream and flatten it with a bench wipe. Do not worry if the icing is not smooth; this is a very accommodating cake pattern!

I will cover it with miniature chocolate chips, so no one will know what it seemed like before.

Push mini chocolate French fries into the icing on the upper section of the cake until they are covered.

Decorate the Cake’s Top

Using any remaining icing and your preferred icing tip, cover the top of the cupcake with buttercream globs.