Death by Chocolate Cake: The Ultimate Decadent Recipe

Prepare yourself for the ultimate chocolate indulgence! This death by chocolate cake is a true showstopper, crafted for serious chocolate lovers. Enjoy three incredibly rich, moist dark chocolate cake layers, generously frosted with silky-smooth dark chocolate buttercream. This recipe promises a decadent dessert that’s truly a chocolate lover’s dream come true.

Why You’ll Love This Death by Chocolate Cake

• Intensely Rich Chocolate Flavor: Every bite delivers a deep, robust chocolate experience, thanks to multiple forms of cocoa and dark chocolate.
• Incredibly Moist Cake Layers: A special simple syrup and carefully selected ingredients ensure a tender, melt-in-your-mouth texture.
• Silky-Smooth Dark Chocolate Buttercream: This frosting is perfectly balanced, not overly sweet, and spreads like a dream.
• Impressive, Decadent Appearance: With its generous frosting and optional mini chocolate chips, this cake looks as amazing as it tastes.
• Perfect for Celebrations or Cravings: It’s ideal for birthdays, holidays, or simply satisfying your deepest chocolate desires.
• Straightforward Baking Process: Our beginner-friendly steps make creating this stunning death by chocolate cake achievable for everyone.

Ingredients

Here are the components you’ll need to create this amazing death by chocolate cake:

Chocolate Simple Syrup

• 1/2 cup water (120g)
• 1/2 cup granulated sugar (100g)
• 1 Tbsp dark or Dutch-processed cocoa powder (6g)

Dark Chocolate Cake Layers

• 2 cups all-purpose flour (260g)
• 2 cups granulated sugar (400g)
• 3/4 cup dark or Dutch-processed cocoa powder (75g)
• 2 tsp baking powder (8g)
• 1 1/2 tsp baking soda (9g)
• 1 tsp fine salt (6g)
• 1 cup water, warm (240g)
• 1 cup full-fat sour cream, room temperature (255g)
• 1/2 cup vegetable or canola oil (110g)
• 2 large eggs, room temperature (112g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1 tsp instant espresso or coffee – optional (1g)

Chocolate Buttercream Frosting

• 2 cups (4 sticks) unsalted butter, room temperature (452g)
• 1 cup dark baking cocoa, sifted (100g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 tsp fine salt (3g)
• 5 cups powdered sugar (625g)
• 3/4 cup heavy whipping cream, room temperature (180g)
• 1 1/3 cups dark chocolate chips, melted and cooled (230g)

Optional Garnish

• 2 cups mini chocolate chips (360g)

Notes & Substitutions

Chocolate Simple Syrup: This syrup is crucial for adding extra moisture and intensifying the chocolate flavor, ensuring your cake layers stay incredibly tender. Do not skip it.

Dark Chocolate Cake Layers:

• All-Purpose Flour: Use a 1:1 gluten-free baking blend if you need a gluten-free option, ensuring it contains xanthan gum.
• Granulated Sugar: Avoid reducing the sugar in the cake layers; it contributes to moisture and structure, not just sweetness.
• Cocoa Powder: Dark or Dutch-processed cocoa yields a richer, darker color and deeper flavor. Regular unsweetened cocoa also works well.
• Sour Cream: Full-fat plain yogurt or buttermilk are excellent substitutes for sour cream, adding essential moisture and tenderness.
• Oil: Neutral-flavored oils like canola, vegetable, or grapeseed oil are best for a moist, tender crumb without added flavor.
• Eggs: For an egg-free alternative, use flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes).

Chocolate Buttercream Frosting:

• Butter: Unsalted butter gives you control over the salt content. If using salted, omit the added salt in the frosting.
• Cocoa Powder: Use dark cocoa powder for a deep color and flavor, or regular unsweetened cocoa powder. Sifting is important to prevent lumps.
• Heavy Cream: Any milk alternative, such as almond or oat milk, can replace heavy cream, adjusting quantity for desired consistency.
• Dark Chocolate: High-quality dark chocolate chips or a chopped dark chocolate bar (60-70% cacao) will provide the best flavor. Ensure it’s fully cooled after melting.

Equipment

• Three 8-inch round cake pans (or 7-inch pans for taller layers)
• Spinning cake stand (optional, but helpful for frosting)
• Greaseproof cake board or serving platter
• Large offset spatula (for spreading frosting)
• Electric hand mixer or stand mixer with paddle attachment
• Small piping bag with a star tip (for decoration)
• Serrated knife (for leveling cakes)
• Kitchen scale (for accurate measurements)
• Silicone brush (for simple syrup)

Instructions

1. Make the Chocolate Simple Syrup

Begin by combining water and granulated sugar in a small saucepan over medium heat. Whisk the mixture continuously until the sugar fully dissolves and it just comes to a boil. Remove the saucepan from the heat immediately. Stir in the dark or Dutch-processed cocoa powder until completely smooth. Allow the chocolate simple syrup to cool completely before using. You can cover it and set it aside at room temperature, or refrigerate it for faster cooling.

2. Bake Dark Chocolate Cake Layers

Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans. Grease each pan thoroughly with baking spray or butter, then dust with cocoa powder or flour, and line the bottoms with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine salt until well combined. In a separate medium bowl, whisk together the warm water, sour cream, vegetable oil, eggs, vanilla extract, and optional instant espresso until smooth. Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined; avoid overmixing.

Divide the batter evenly among the prepared cake pans. A kitchen scale helps ensure even layers, aiming for approximately 600g of batter per pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake layer comes out clean with no wet batter. Cool the cake layers in their pans on a wire rack for 10-15 minutes. Invert the cooled cake layers onto wire racks to cool completely. Once fully cooled, use a serrated knife to level the tops of each cake layer if needed. For best results, wrap the cooled and leveled cake layers tightly in plastic wrap and freeze them for at least 30 minutes, or up to 2 weeks, for easier handling. This step helps create a sturdy death by chocolate cake.

3. Prepare Chocolate Buttercream Frosting

Ensure your unsalted butter is at room temperature. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the room temperature butter on medium-high speed for 3-5 minutes until it becomes very light, fluffy, and pale in color. Reduce the speed to low and gradually mix in the sifted dark baking cocoa, vanilla extract, and fine salt until just combined. Slowly add the powdered sugar, one cup at a time, mixing on low until incorporated after each addition. The mixture will be thick.

Gradually pour in the heavy whipping cream, increasing the mixer speed to medium-high once all liquid is added. Beat for another 2-3 minutes until the frosting lightens and becomes fluffy. Finally, add the cooled melted dark chocolate. Beat the chocolate buttercream frosting on medium-high speed for 1-2 minutes until smooth, glossy, and at your desired consistency. If it’s too thick, add a tablespoon of cream at a time; if too thin, add more powdered sugar. Cover the frosting with plastic wrap touching the surface to prevent it from crusting while you assemble.

4. Assemble the Death by Chocolate Cake

Place your first leveled cake layer on a greaseproof cake board or serving platter. Using a silicone brush, generously brush the top of the cake layer with the cooled chocolate simple syrup. This simple step adds incredible moisture to your death by chocolate cake. Spoon about 1 cup of chocolate buttercream frosting onto the cake and spread it evenly to the edges using a large offset spatula. Sprinkle about 2/3 cup of mini chocolate chips over the frosting layer, gently pressing them down. Repeat this process with the second cake layer, adding syrup, frosting, and mini chocolate chips. Place the final cake layer on top, brush with syrup, and apply a thin “crumb coat” of frosting all over the top and sides of the cake. This traps any loose crumbs.

Chill the cake in the refrigerator for 10-15 minutes to allow the crumb coat to firm up. This makes the final frosting much easier. Once the crumb coat is firm, apply a thick, even layer of the remaining chocolate buttercream frosting all around the top and sides of the cake. Use your offset spatula to smooth the frosting, or create decorative swirls. For an extra touch of decadence, gently press the remaining mini chocolate chips around the sides of the frosted cake.

5. Decorate and Serve

Transfer any leftover chocolate buttercream frosting to a small piping bag fitted with a star tip. Pipe decorative swirls or rosettes around the top edge of your magnificent death by chocolate cake. Slice a generous piece and serve immediately. This cake is truly a labor of love that pays off in every chocolate-packed bite!

Pro Tips & Troubleshooting

• Room Temperature Ingredients: To achieve an emulsified batter and fluffy frosting, understand the scientific reasons behind using room temperature ingredients in baking. Always use room temperature butter, eggs, and sour cream for the cake and buttercream. This ensures they combine smoothly, resulting in an an emulsified batter and fluffy frosting.
• Accurate Flour Measurement: Measure flour accurately, preferably by weight using a kitchen scale (260g for 2 cups), or by spooning it into a measuring cup and leveling it off.
• Avoid Overmixing: Understanding gluten development is crucial in baking, as overmixing can lead to a dense and tough cake. Overmixing cake batter develops gluten too much, leading to a tough, dry cake. Mix until just combined.
• Weigh Batter for Even Layers: Dividing batter by weight (approx. 600g per pan) ensures your cake layers bake evenly and stack perfectly.
• Level Cake Layers: A serrated knife makes leveling cooled cake layers easy, creating a flat surface for stable stacking.
• Chill Cake Layers: Chilling or freezing cake layers before assembly makes them much sturdier and easier to handle, especially when spreading frosting.
• Cooled Melted Chocolate: Ensure your melted dark chocolate is fully cooled to room temperature before adding it to the buttercream. Hot chocolate will melt the butter and ruin the frosting’s consistency.
• Dry Cake Layers: If your cake turns out dry, you might have overbaked it or overmixed the batter. Always use a timer and test for doneness with a skewer.
• Buttercream Issues: If your buttercream is too thick, add heavy cream (1 tablespoon at a time) and re-beat. If it’s too thin, add more sifted powdered sugar (1/4 cup at a time) until it reaches the desired consistency.

Serving, Storage & Variations

Serving Suggestions

Serve this decadent death by chocolate cake plain for pure chocolate bliss. For an extra treat, pair each slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A garnish of fresh raspberries or strawberries offers a lovely contrast and cuts through the richness beautifully.

Storage Instructions

Store any leftover cake at room temperature, covered tightly, for up to 2 days. For longer storage, refrigerate the cake in an airtight container for up to 1 week. You can also freeze individual slices or the entire cake (well-wrapped) for up to 1 month. Always cover cut surfaces with plastic wrap to prevent the cake from drying out.

Cake Size and Form Variations

Easily adjust this recipe for different pan sizes. For three 7-inch pans, reduce baking time slightly; for two 9-inch pans, increase baking time by a few minutes. To make a 9×13-inch sheet cake, bake for 35-45 minutes. You can also convert this recipe into delectable death by chocolate cupcakes by reducing baking time to 18-22 minutes. Experiment with different types of chocolate, such as milk chocolate or semi-sweet, in your buttercream for a slightly different flavor profile. For a stronger, more complex chocolate flavor, enhance the cake batter and buttercream with an extra teaspoon of instant coffee or espresso powder.

Nutrition

Enjoying a slice of this death by chocolate cake is a truly rich experience.

Nutrition Information (per serving, estimated)

Please note: Nutritional values are approximate and may vary based on specific ingredients and preparation.

FAQ

What makes this cake “death by chocolate”?
This name signifies the cake’s intensely rich, multi-layered chocolate flavor and decadent presentation, designed for ultimate chocolate lovers. Every element, from the cake to the frosting, is packed with chocolate.

Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are also gluten-free.

How far in advance can I make this cake?
You can bake the cake layers up to two days in advance and store them wrapped at room temperature, or freeze them for up to two weeks. The buttercream can be made up to three days ahead and stored in the fridge.

Why is my chocolate cake dry?
A dry cake often results from overbaking or overmixing the batter. Ensure you measure accurately and remove the cake from the oven as soon as a toothpick comes out clean.

Can I use a different type of frosting?
While the chocolate buttercream is key to the “death by chocolate” experience, you could use a chocolate ganache or a cream cheese frosting for a variation. However, it won’t be the classic death by chocolate cake.

Is chocolate simple syrup essential?
Yes, the simple syrup is highly recommended. It adds crucial moisture and deepens the chocolate flavor of the cake layers, making them incredibly tender and preventing dryness.

Conclusion

This death by chocolate cake truly delivers the ultimate chocolate experience, with its rich layers and decadent frosting. We’ve broken down every step to make this show-stopping dessert achievable for even the most beginner bakers. Don’t be intimidated by its impressive appearance; you can definitely master this recipe! We encourage you to try it out and experience pure chocolate bliss. Share your creations and feedback with us – we love seeing your baking triumphs!