Indulge in Death by Chocolate Cake for Ultimate Decadence

Experience the ultimate decadence with Death by Chocolate Cake, an indulgent treat that transforms every occasion into a celebration.

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Prep Time 30

Cook Time 26

Cooling Time 15

Total Time 1 11

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Water Can substitute with milk for added richness.
2 cups Granulated Sugar No direct substitutes suggested.
¾ cup Dark or Dutch-Processed Cocoa Powder Regular cocoa can work if dark is unavailable.
2 cups All-Purpose Flour Can be replaced with cake flour for a softer texture.
1½ teaspoons Baking Powder Ensure freshness for best results.
1½ teaspoons Baking Soda Ensure freshness for best results.
1 teaspoon Fine Salt
1 cup Warm Water Can use warm coffee for extra flavor.
1 cup Full-Fat Sour Cream Greek yogurt or buttermilk can serve as substitutes.
½ cup Vegetable or Canola Oil Melted butter can be an alternative.
2 Large Eggs Room temperature eggs for best incorporation.
2 teaspoons Vanilla Extract No substitute necessary.
1 teaspoon Instant Espresso Powder Omit if not available.

For the Buttercream Frosting

1 cup Unsalted Butter Use room temperature for easy blending.
¾ cup Dark Baking Cocoa Can replace with regular cocoa for a milder taste.
4 cups Powdered Sugar No substitutes recommended.
½ cup Heavy Whipping Cream Can be replaced with whole milk if necessary.
½ cup Dark Chocolate Chips Melted and cooled before adding to frosting.
1 cup Mini Chocolate Chips Used for decoration.

Equipment

medium saucepan
Large Mixing Bowl
9-inch round cake pans
whisk
Pastry Brush
wire rack

Method

Make Chocolate Simple Syrup

In a medium saucepan over medium heat, combine 1 cup of water and 1 cup of granulated sugar. Stir until boiling and sugar dissolves, then whisk in ½ cup of dark cocoa powder. Remove from heat and cool.

Preheat Oven

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, sift together 2 cups of flour, 2 cups of sugar, ¾ cup of cocoa powder, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda, and 1 teaspoon of fine salt. Stir until evenly combined.

Combine Wet Ingredients

In a separate bowl, whisk together 1 cup of warm water, 1 cup of sour cream, ½ cup of oil, 2 eggs, and 2 teaspoons of vanilla until smooth. Gradually pour into dry ingredients and mix until just combined.

Bake

Divide batter evenly between prepared pans. Bake for 23 to 26 minutes until a toothpick comes out with a few moist crumbs.

Cool Layers

Remove cake pans from oven and cool in pans for about 15 minutes. Transfer to a wire rack to cool completely.

Prepare Buttercream

Beat 1 cup of unsalted butter until smooth. Gradually add ¾ cup of cocoa powder, 2 teaspoons of vanilla, ½ teaspoon of salt, and 4 cups of powdered sugar. Mix in ½ cup of heavy whipping cream until smooth.

Assemble Cake

Soak the top of one cooled cake layer with chocolate syrup. Spread buttercream on top, place the second layer on top, then repeat soaking and frosting process.

Decorate

Cover the cake with mini chocolate chips, pressing them into the buttercream. Chill briefly to set frosting.

Serve and Enjoy

Slice the cake and serve it with whipped cream or vanilla ice cream. Store at room temperature for up to 2 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 53gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 2.5mg

Notes

For best results, ensure all ingredients are at room temperature, measure flour accurately, and avoid overmixing the batter. Soaking layers with chocolate syrup adds moisture.

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