Indulge in the richest, most decadent chocolate cake you’ll ever taste! This Death by Chocolate Cake is a dream come true for chocolate enthusiasts. Moist, flavorful, and layered with creamy chocolate frosting, it’s the perfect dessert for any special occasion. One bite, and you’ll understand why this cake is a household favorite.
My husband and little family absolutely adore this Death by Chocolate Cake. It has become a cherished tradition to bake this cake for birthdays and celebrations. The first time I made it, the heavenly aroma filled our home, and the kids couldn’t wait to dive in. Now, it’s a staple in our kitchen, and every slice brings back memories of laughter and joy around the table. There’s something magical about how this cake brings our family together.
Why This Death by Chocolate Cake
- Unparalleled Richness: This cake boasts layers of moist chocolate goodness, making every bite a rich and indulgent experience.
- Premium Ingredients: Made with Dutch-processed cocoa, strong black coffee, and high-quality chocolate chips, ensuring a deep, authentic chocolate flavor.
- Perfect Balance: The combination of brown and granulated sugar adds a depth of sweetness that perfectly complements the bitterness of the cocoa.
- Creamy Frosting: The velvety chocolate frosting made with butter, powdered sugar, and cocoa powder is the perfect topping for this luxurious cake.
- Versatile: Ideal for birthdays, holidays, or any special occasion where you want to impress and delight your guests.
Ingredients:
For the Cake:
- Cooking spray
- 480g (4 cups) all-purpose flour
- 400g (2 cups) granulated sugar
- 220g (1 cup) packed brown sugar
- 240g (2 1/4 cups) Dutch-processed cocoa powder
- 3 tsp baking soda
- 3 tsp baking powder
- Pinch of kosher salt
- 340g (1 1/2 cups) melted butter
- 6 large eggs, lightly beaten
- 600ml (2 1/2 cups) strong black coffee
- 600ml (2 1/2 cups) buttermilk
- 1 Tbsp pure vanilla extract
For the Frosting:
- 680g (3 cups) butter, softened
- 900g (7 1/2 cups) powdered sugar
- 240g (2 1/4 cups) cocoa powder
- 1 Tbsp pure vanilla extract
- Pinch of kosher salt
- 180ml (3/4 cup) heavy cream (plus more if necessary)
- 720g (4 cups) semisweet chocolate chips, divided
Directions:
- Preheat your oven to 350°F (175°C). Line three 8” round cake pans with parchment paper and grease them with cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, coffee, buttermilk, and vanilla. Gradually mix the dry ingredients into the wet ingredients until you have a smooth batter.
- Evenly divide the batter among the prepared cake pans. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks before removing them from the pans.
- While the cakes are cooling, prepare the frosting. In a large bowl, use a hand mixer to beat the butter, powdered sugar, cocoa powder, vanilla, and salt until smooth. Gradually add the heavy cream, a tablespoon at a time, until the frosting is creamy and holds peaks.
- Assemble the cake by frosting between the layers, then cover the entire cake with frosting. Press 3 cups of chocolate chips onto the frosting, covering the entire cake.
- Melt the remaining 1 cup of chocolate chips in the microwave and drizzle the melted chocolate over the cake. Serve and enjoy!
Notes:
- Substitutions: You can use dark chocolate chips for a more intense chocolate flavor or milk chocolate chips for a sweeter taste.
- Cooking Tips: Make sure to let the cakes cool completely before frosting to avoid melting the frosting.
- Nutritional Information: Each serving of this cake is rich and decadent, perfect for an occasional treat. Adjust portion sizes according to your dietary needs.
