Westin's Brooklyn Light Show Cake (Death by Chocolate Cake)

cakebycourtney.com

JENI

subheading: For the Chocolate Cake:

1 ¼ cups plus 2 tablespoons (165 g) all-purpose flour

1 cup minus 2 tablespoons (175 g) granulated sugar

⅓ cup plus 2 tablespoons (54 g) dark cocoa powder

1 teaspoon (4 g) baking soda

½ teaspoon (2 g) baking powder

½ teaspoon (3 g) salt

½ cup (120 g) buttermilk, room temperature

¼ cup (54.5 g) vegetable oil

2 large eggs, at room temperature

½ teaspoon (2.1 g) pure vanilla extract

½ cup (118.3 g) hot water or coffee

subheading: For the Chocolate Covered Graham Cracker Clusters:

½ cup (113 g) unsalted butter, melted

1 ½ cups (150 g) graham cracker crumbs (I buy the reground crumbs)

½ cup Malted Milk Powder THIS is what I used

1 teaspoon (6 g) salt

3 tablespoons brown sugar

6 ounces dark or semi sweet chocolate chips, melted

subheading: For the Peanut Butter Cookie Dough:

½ cup (113 g) unsalted butter, room temperature

¾ cup (180 g) peanut butter

½ cup (100 g) light brown sugar

½ cup (100 g) granulated sugar

1 teaspoon (4.2 g) vanilla extract

1 cup (115 g) cake flour

½ teaspoon (3 g) salt

3 tablespoons (45 g) milk

subheading: For the Fudge Buttercream:

1 ¼ cups (169.5 g) unsalted butter, room temperature

1 cup (125 g) powdered sugar, measured then sifted

¾ cup (75 g) dark cocoa powder

¾ cup (276 g) light corn syrup

2 teaspoons (8.4 g) vanilla extract

10 ounces dark or semi-sweet chocolate, melted and cooled slightly

½ teaspoons (3 g) salt

note: * I used a lot of fudge frosting in my cake, but if you're worried about it being too much, you can cut the recipe in half.

Directions at cakebycourtney.com

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