Ultimate Death by Chocolate Cake Recipe

While the name "death by chocolate cake" may sound intense, it simply promises a rich indulgence of chocolate flavor with every heavenly bite. This cake features luscious chocolate layers, topped with luxurious dark chocolate buttercream, and finished with a sprinkle of mini chocolate chips. It is a true delight for chocolate enthusiasts.

ULTIMATE DEATH BY CHOCOLATE CAKE RECIPE

Is there anything more delightful than a homemade chocolate cake? Yes, there is—Death by Chocolate Cake!

This indulgently sinful dessert features three sumptuous layers of chocolate cake. Each layer is generously spread with rich chocolate buttercream and enveloped in a layer of hot fudge. To top it all off, the entire cake is coated with chocolate shavings and sprinkled with mini chocolate chips.

WHY THIS RECIPE WORKS SO WELL

Fudgy and Rich: The combination of two types of cocoa powder and espresso powder creates layers upon layers of deep, chocolatey flavor.
Easy to Make: Once you see how simple it is, you'll never go back to boxed cake mix again.

WHAT'S IN THE DEATH BY CHOCOLATE CAKE?

Everything you need to the Ultimate Death by Chocolate Cake Recipe from scratch is here.

Chocolate Simple Syrup

cup water
cup granulated sugar
dark baking cocoa powder

Dark Chocolate Cake Recipe

All-Purpose Flour
Granulated Sugar
Dark Cocoa Powder, Sifted
Baking Powder
Baking Soda
Fine Salt
Warm Water
Sour Cream
Vegetable Oil
Eggs, Room Temperature
Vanilla Extract
Instant Espresso or Coffee - Optional

Chocolate Buttercream Frosting

Unsalted Butter, Room Temperature
Dark Baking Cocoa, Sifted
Vanilla Extract
Fine Salt
Powdered Sugar
Heavy Cream, Room Temperature
Dark Chocolate Chips

HOW TO MAKE THIS CHOCOLATE CAKE

This cake's detailed step-by-step instructions and full ingredient measurements can be found on the recipe card. Here's a look at how you'll make this recipe:

Prepare the Chocolate Simple Syrup: Start by making the chocolate simple syrup first, as it needs time to cool down. While optional, this syrup significantly enhances the moistness of the cake layers. It elevates the cake's flavor, so I highly recommend not skipping this step.

Baking and Leveling the Chocolate Cake Layers: After preparing the chocolate cake batter, evenly divide it between the cake pans and bake for 23-26 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove the cake layers from the oven and let them cool in the pans for about 15 minutes. Carefully slide an offset spatula around the edges of the cake pans to release them, then invert them onto wire racks to cool completely. If you're short on time, place the cake layers (still in the pans) in the freezer for 30 minutes.

This helps retain steam within the layers, keeping them exceptionally moist. Once the cake layers have reached room temperature, use a serrated knife to even out the tops of each layer. If preparing in advance, you can wrap and freeze the cake layers at this stage. Wait to soak the cake layers with chocolate simple syrup until just before you are ready to assemble the cake.

Prepare the Chocolate Buttercream: While the cake layers are baking and cooling, prepare the chocolate buttercream. This frosting can be made ahead of time and stored in the refrigerator for up to a month if necessary!

Prepare the Cake Layers for Stacking: Place and frost the cake layers on a greaseproof cake board or flat plate, securing the first layer with a bit of chocolate buttercream. Before adding each layer, brush the top with chocolate simple syrup using a silicone brush.

Spread an even layer of chocolate buttercream on top of each cake layer using a large offset spatula. For added texture, you can sprinkle mini chocolate chips on each layer of frosting, though this step is optional. Repeat with the remaining cake layers. Once assembled, place the cake in the freezer for about 10 minutes to firm up the buttercream, making it easier to frost.

Apply a Thick Layer of Frosting: Coat the entire cake with a generous layer of chocolate buttercream, smoothing it out with a large offset spatula. This cake design is very forgiving, so don’t stress if the frosting isn’t perfectly smooth— it will be covered with mini chocolate chips.

Add the Chocolate Chips: Carefully press mini chocolate chips into the frosting on the sides and top of the cake until it’s completely covered.

Decorate the Top: Use any leftover frosting to decorate the top of the cake with buttercream dollops, using your favorite frosting tip. For swirls, a Wilton 1M tip works well.

Cut yourself a generous slice and savor it! This cake can sit at room temperature for up to 2 days or be stored in the fridge for up to a week.

Hint: I recommend making this cake in stages to simplify the process. The cake layers can be made in advance and frozen without compromising taste.

The frosting can also be prepared ahead of time and stored in the fridge for up to a month or in the freezer for 3 months. When ready to use, thaw the frosting and stir it well to restore its smooth consistency.

STORAGE

Once prepared, this cake can be stored at room temperature for up to 2 days, refrigerated for a week, or frozen for a month thanks to the buttercream which preserves its moisture and flavor!

For leftover cake, ensure to cover the cut section with any remaining frosting to maintain its moisture, then store it in the fridge where it can last for up to a week.

TOP TIPS

Room Temperature Ingredients: Ingredients at room temperature blend together more seamlessly, so make sure to set out any cold ingredients ahead of time.
Properly Measure Flour: Spoon the flour into the measuring cup, then level it off. Even better, use a kitchen scale to measure your dry ingredients for accuracy.
Mixing the Batter: Mix your cake batter just until the ingredients are incorporated. This helps ensure your cake layers turn out tender and fluffy.
Weighing the Batter: Use a scale to weigh your cake pans as you fill them. This ensures each pan has the same amount of batter, helping the cake layers bake evenly and to the same height.
Leveling the Layers: Use a serrated knife to level the room temperature or thawed cake layers. This makes them easier to stack.
Chilling the Cake Layers: Chill the cake layers in the freezer for about 20 minutes before assembling the cake and adding the simple syrup. This makes stacking and frosting them much easier!

Recipe Death by Chocolate Cake

Prep Time:30

Cook Time:25

Total Time:55

Course: Dessert

Servings: 24 slices

Calories: 480kcal

EQUIPMENT YOU MAY NEED

3, 8-inch cake pans or 4, 7-inch cake pans
Spinning cake stand
10-inch greaseproof cake board or flat plate
Large offset spatula
Electric hand mixer or stand mixer
Small Piping Bag
Open Star Frosting Tip (like a Wilton 1M)

INGREDIENTS

Chocolate Simple Syrup

1/2 cup (120g) water
1/2 cup (100g) granulated sugar
1 Tbsp (6g) dark baking cocoa powder

Dark Chocolate Cake Recipe

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

Chocolate Buttercream Frosting

2 cups (or 4 sticks) (434g) unsalted butter, room temperature
1 cup (100g) dark baking cocoa, sifted
1 tsp (4g) vanilla extract
1/2 tsp (3g) fine salt
5 cups (625g) powdered sugar
3/4 cup (180g) heavy cream, room temperature
1 1/3 cups (230g) dark chocolate chips, melted and cooled

Additional filling and decoration - optional

2 (360g) cups mini chocolate chips

INSTRUCTIONS

Chocolate Simple Syrup

Pour 1/2 cup water and 1/2 cup granulated sugar into a small saucepan. Cook over medium heat, whisking continuously until the mixture starts to boil.
Remove from heat and whisk in 1 Tbsp dark cocoa powder. Pour into a medium-sized bowl to cool to room temperature, then cover and set aside. This will be brushed onto the cake layers right before we assemble the cake. If you're making this in advance, it can be stored in an airtight container in the fridge for up to 3 weeks.

Dark Chocolate Cake Layers

Preheat oven to 350 F / 175 C. Grease and line four, seven-inch or three eight-inch cake pans.
Sift or whisk together 2 cups flour, 2 cups sugar, 3/4 cup dark cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt into a large bowl. Set aside.
Into a separate bowl, add 1 cup warm water, 1 cup sour cream, 1/2 cup oil, 2 eggs, 2 tsp vanilla, and 1 tsp instant espresso into a separate bowl and whisk together until fully incorporated.
Mix the wet ingredients into the dry ingredients just until they're incorporated into the batter.
Divide the batter evenly between the prepared cake pans, and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs.
Remove the cake layers from the oven and let them cool in the pans for about 15 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them onto wire racks to finish cooling. If you're in a rush, you can pop the cake layers (pans and all!) into the freezer for 30 minutes. I love doing this because it actually traps some of the steam inside the layers and makes them extra moist.
Once fully cooled, use a serrated knife to level the top of each cake layer. If you are making these in advance, wrap and freeze them at this point.

Chocolate Buttercream Frosting

Beat 2 cups or 4 sticks of butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Add in 1 cup dark cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt. Mix on low until the ingredients are fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Gradually mix in 5 cups of powdered sugar and 2/3 of a cup of heavy cream on a low speed.
Then mix in 1 1/3 cups of melted and cooled dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached. The chocolate should still be fluid, but no longer hot to the touch. I let mine sit for about 10 minutes before adding it to the frosting. Scrape the sides and bottom of the bowl as needed with a rubber spatula. You want to make sure all the melted chocolate is mixed in, or else you can end up with lumps of hardened chocolate in your buttercream. Cover with plastic wrap to prevent crusting and set

NOTES

Substitutions: Chocolate Buttercream

Unsalted Butter – If you only have salted butter on hand, you can use it instead of unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!

Dark Cocoa Powder – If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa or Dutch-processed cocoa powder or add additional powdered sugar in its place.

Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting.

Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add to the frosting. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.

Substitutions: Chocolate Cake Layers

All-Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten-free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten-free version.

Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.

Dark Baking Cocoa – I like to use Hershey’s dark baking cocoa, but you can also use black cocoa or Dutch-processed cocoa powder. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.

Sour cream – You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).

Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.

Eggs – This recipe uses 2 large eggs. You can try using a vegan egg replacer or 2 flaxseed eggs if you have an egg allergy.

Tips for Making the Best Death by Chocolate Cake

Ingredients at room temp mix together better! Set out any cold ingredients ahead of time. Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.

Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.

Use a scale to weigh your cake pans as you fill them. It ensures each pan has the same amount of batter, which helps the cake layers bake to the same height and bake more evenly.

Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.

Chill the cake layers in the freezer for about 20 minutes before assembling the cake and before adding the simple syrup. It makes it so much easier to stack and frost them!

Making this Death by Chocolate Cake in Different Sizes

One batch of batter is about 1500g or 8 cups, so I add roughly 500g to each of my cake pans when using 3, 8-inch cake pans, or 375g to my cake pans when using 4, 7-inch cake pans.

You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.

This recipe can also be used to make a death-by-chocolate sheet cake! One batch will make 1, 9 x 13-inch cake layer that is about 1 inch tall once it's baked.

Bake for 25-35 mins at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

Nutrition:

Cooking with Cookie

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