Death By Chocolate Cake Recipe

For the chocolate cake, begin by preheating the oven to 350F/177C and grease and line the base of four 6-inch (20cm) cake pans.
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Set the dry ingredients aside.
240 grams all-purpose flour spooned and leveled, 400 grams granulated sugar, 80 grams Dutch-process cocoa powder spooned and leveled, ½ tsp baking soda, 1 tsp baking powder, ½ tsp fine sea salt
In a large bowl, whisk together the eggs, oil, buttermilk, coffee and hazelnut extract until they are well combined.
2 large eggs room temperature, 180 mL canola oil or any neutral oil, 180 mL buttermilk, 180 mL brewed coffee, 1 tsp hazelnut extract
Sift the dry ingredients over the wet ingredients and fold them together just until the last streak of flour is combined.
Distribute the batter evenly among the prepared cake pans (about 11 oz per 6-inch pan). Bake for 30 minutes, until the center of the cake springs back when it's poked or a toothpick inserted comes out clean. Remove the cakes from the pan and allow them to cool completely.

Combine the butter and brown sugar in a saucepan over medium heat, and stir for a few minutes until the sugar is fully dissolved.
113 grams unsalted butter, 110 grams light brown sugar lightly packed
Add in the cocoa powder, mixing until it's dissolved and then stir in the chocolate chips and mix until it's all melted and smooth.
40 grams unsweetened cocoa powder spooned and leveled, 170 grams dark chocolate chips
Remove from the heat and allow the chocolate sauce to cool to room temperature before using. Make sure to stir it every once in a while so it doesn't harden completely (if it hardens too much, microwave it for 10 seconds and stir).

In the bowl of a stand mixer, beat the butter with a flat beater until it's pale and fluffy. Add in the powdered sugar, cocoa powder and salt and beat the frosting for 5-10 minutes until the sugar is fully dissolved.
227 grams unsalted butter softened, 420 grams powdered sugar spooned and leveled, 20 grams unsweetened cocoa powder spooned and leveled, tiny pinch fine sea salt
Add in the heavy cream, cooled chocolate sauce mixture and the vanilla bean paste and beat until the chocolate is fully incorporated and the frosting looks smooth.
15-30 mL heavy whipping cream, 1 tsp vanilla bean paste or vanilla extract

Trim the tops of the cooled cakes (if they're domed) and frost the first layer with the chocolate frosting, about a 1/4-inch thick. Repeat with the next three layers.*
When the cake is fully stacked, refrigerate for 1-2 hours and then finish frosting the sides and top of the cake.**
To make candied cranberries and rosemary, bring 1 cup water with 1 cup sugar to a boil, place the cranberries and the rosemary in the water and allow them to simmer.
240 mL water, 200 grams granulated sugar, 10-15 cranberries, 4-5 rosemary stems
Remove the cranberries after a couple of minutes and roll them in granulated sugar. Allow them to dry completely before using. Allow the rosemary to simmer for about 20-30 minutes. Remove them and roll them in granulated sugar and allow them to dry completely before using.
granulated sugar for coating