This is one of those recipes where nothing is technically hard, but it definitely takes some time. You’re making cake layers, a syrup, a big batch of buttercream, and then pressing tiny chocolate chips into the side; it’s not difficult just a bit of a process.

Let’s start with the cake: moist, rich, dark chocolate layers that baked up beautifully. I used three 8-inch pans, and they baked evenly with a nice rise. It was a pretty standard cake recipe so I won’t waste time on those details other than to say that I did use the instant espresso which is noted as optional in the recipe. Also, I misread the recipe and thought it called for black cocoa powder—so that’s what I used. Mine was Dutch-processed, so I don’t think it made much of a difference, but that’s why my cake looks darker than the actual recipe.

Once the cakes were cooled and leveled, I brushed each layer with the chocolate simple syrup. I’ve used simple syrup on cakes before, but this was definitely the first time I’ve made a chocolate simple syrup. It smelled delicious and got me wondering if there are other things I could use a chocolate simple syrup in.

The frosting was easy and while my nostalgia prefers cocoa buttercream (as opposed to ganache or even a mixture like this recipe) it was really good. I let mine sit for about 10 minutes after melting before mixing it in, and that worked perfectly. I did decide to skip the mini chocolate chips between the layers because honestly, it already had enough going on, and I didn’t miss them.

The mini chocolate chips on the outside. Whew. That part took me nearly an hour. I’m sure there’s a technique to pressing them (or anything else for that matter) neatly and efficiently… but I haven’t figured it out yet. Also, my hands kept getting warm, which would slightly melt the chocolate chips so I had to keep washing my hands and coming back to it. You are literally covering the entire cake in mini chocolate chips so it’s gonna take a little time. I had to take a few breaks but eventually got them all on.

That said—it was 100% worth it. While the cake didn’t quite look like that in the recipe photo it was quite impressive. It’s very rich, so a little slice goes a long way, which made it perfect for the family gathering I brought it to. Everyone loved it, and it’s one of those cakes that really delivers on the “death by chocolate” name.

Baking Ease	8
Time Spent	8
Taste	10
Visual	10

Recipe Used: Chelsweets