Decadent Death by Chocolate Cake: The Ultimate Recipe for Chocolate Lovers

Prepare for an unforgettable experience with this ultimate death by chocolate cake. This recipe delivers incredibly rich, moist chocolate layers smothered in the most decadent dark chocolate buttercream you’ve ever tasted. It promises an intensely chocolatey journey, satisfying even the most serious chocolate cravings. Get ready to bake a show-stopping dessert that will impress everyone.

Why You’ll Love This Death by Chocolate Cake

• Intense Chocolate Flavor: Experience a deep, complex chocolate profile from cocoa, melted chocolate, and espresso. Every bite of this ultimate death by chocolate cake is a celebration of rich cocoa.
• Incredibly Moist Layers: The combination of sour cream, oil, and a special simple syrup ensures a wonderfully tender crumb. Your chocolate cake will stay fresh and soft for days.
• Show-Stopping Results: Clear, step-by-step instructions make this impressive cake achievable for bakers of all levels. You’ll create a beautifully frosted dessert.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a serious craving, this death by chocolate cake is always a welcome treat. It elevates any special gathering.
• Customizable Decadence: Easily add more chocolate elements like ganache drizzles or different types of chocolate chips. Make this already decadent chocolate cake even more personalized.

Ingredients

For the Chocolate Simple Syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1 Tbsp dark or Dutch-processed cocoa powder

For the Dark Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup dark or Dutch-processed cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine salt
• 1 cup water, warm
• 1 cup full-fat sour cream, room temperature
• 1/2 cup vegetable or canola oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract or vanilla bean paste
• 1 tsp instant espresso or coffee – optional

For the Chocolate Buttercream Frosting:

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

For Assembly and Decoration:

• 2 cups mini chocolate chips (optional)

Notes & Substitutions

Crafting a spectacular death by chocolate cake begins with quality ingredients, but don’t hesitate to make adjustments. For the cake layers, a gluten-free flour blend works well. You can use black cocoa for an even darker cake, or regular unsweetened cocoa. Full-fat yogurt, buttermilk, or alternative milks substitute for sour cream. Any flavorless oil like canola or sunflower is fine. Vegan egg replacers or flaxseed eggs are options. Do not reduce the sugar, as it impacts the cake’s texture.

For the buttercream, use salted butter (omit extra salt) or vegan butter. Regular unsweetened or Dutch-processed cocoa can replace dark baking cocoa. Whole milk or alternative milks can substitute heavy cream. Use baking chocolate, good-quality bars, or semi-sweet chocolate for the melted chocolate.

Equipment

Gathering your tools beforehand makes baking smoother. You’ll need four 7-inch or three 8-inch round cake pans for baking. A spinning cake stand and a greaseproof cake board are essential for easy assembly. A large offset spatula helps with spreading frosting. An electric hand mixer or stand mixer simplifies mixing. A small saucepan is for the simple syrup. A serrated knife levels cake tops. A silicone brush applies syrup, and a small piping bag with an open star tip (Wilton 1M) is for decoration. A kitchen scale is highly recommended for accuracy.

Instructions

1. Prepare 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 completely to room temperature. Cover and set aside. This syrup adds incredible moisture and flavor to your chocolate cake layers.
2. Bake Chocolate Cake Layers: Preheat your oven to 350°F/175°C. Grease and line four 7-inch or three 8-inch cake pans with parchment paper rounds. In a large bowl, 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. Add 1 cup warm water, 1 cup sour cream, 1/2 cup oil, 2 eggs, 2 tsp vanilla, and 1 tsp instant espresso into the dry ingredients. Whisk until just incorporated. Divide the batter evenly between the prepared cake pans (use a kitchen scale for precision). Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
   

   Remove the chocolate 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. Flip them onto wire racks to finish cooling completely. If you’re in a rush, you can pop the cake layers (pans and all!) into the freezer for 30 minutes; this traps steam and makes them extra moist. Once fully cooled, use a serrated knife to level the top of each cake layer, creating a flat surface for stacking. If making ahead, wrap and freeze the layers at this point.

   
   
3. Make Chocolate Buttercream Frosting: Beat 2 cups (4 sticks) of room temperature unsalted butter on 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 speed until 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 3/4 cup of heavy cream on low speed.
   

   Then, mix in 1 1/3 cups of melted and cooled dark chocolate at a low speed until fully incorporated and the desired consistency is reached. The melted chocolate should still be fluid but no longer hot to the touch; let it sit for about 10 minutes after melting. Scrape the sides and bottom of the bowl to ensure all melted chocolate is mixed in, preventing hardened chocolate lumps in your buttercream. Cover with plastic wrap immediately to prevent crusting and set aside. This rich buttercream is perfect for your decadent chocolate cake.

   
   
4. Assemble the Cake: Secure your first cake layer to a greaseproof cake board or flat plate using a dab of chocolate buttercream to stick it in place. Before stacking each subsequent cake layer, use a silicone brush to generously soak the top of the layer with the cooled chocolate simple syrup. Spread an even layer of chocolate buttercream on top of each cake layer as you stack them, using a large offset spatula. If desired, sprinkle 2-3 Tbsp of mini chocolate chips on top of each frosting layer for added texture.
   

   Repeat with the remaining cake layers, then freeze the assembled cake for about 10 minutes. This step helps the buttercream between the layers firm up, reduces crumbing, and makes the cake significantly easier to frost smoothly. Then, cover the entire cake with a thick, even layer of chocolate buttercream and smooth using a large offset spatula. Don’t worry if the frosting isn’t perfectly smooth at this stage; it adds character. Carefully press mini chocolate chips into the frosting around the sides and top until the cake is completely covered, creating a visually stunning finish for your ultimate death by chocolate cake.

   
   
5. Decorate and Serve: Decorate your delicious death by chocolate cake as desired! A simple yet elegant touch is to use the leftover buttercream to pipe decorative swirls on top of the cake with an open star tip (like a Wilton 1M). Once decorated, cut yourself a generous slice and enjoy this magnificent creation.

Pro Tips & Troubleshooting

• Room Temperature Ingredients: Always ensure butter, sour cream, and eggs are at room temperature. This allows them to emulsify properly, resulting in a smooth, uniform batter and creamy frosting.
• Accurate Measurements: Use a kitchen scale for flour and sugar for best results. If using cups, spoon flour into the measuring cup and level it off to prevent a dense cake.
• Don’t Overmix: Mix cake batter until just combined. Overmixing develops gluten, leading to a tough, dry cake.
• Even Baking: Weigh your batter into each pan. This ensures uniform layers that bake evenly and stack perfectly.
• Leveling Cakes: A serrated knife or a cake leveler creates flat tops, making your assembled cake stable and professional-looking.
• Chilling Cake Layers: Freezing cooled cake layers briefly makes them firmer and easier to handle, preventing tearing and crumbling during frosting.
• Melted Chocolate for Frosting: Always cool melted chocolate to room temperature before adding it to buttercream. Hot chocolate will melt your butter, resulting in a runny frosting.
• Prevent Crusting: Cover buttercream with plastic wrap immediately, pressing it directly onto the surface to prevent air exposure and a crust from forming.
• Troubleshooting: If cake is dry, you likely overbaked it. For runny frosting, chill it for 15-20 minutes, then re-whip. These expert tips help ensure your death by chocolate cake turns out perfectly every time.

Serving, Storage & Variations

Serve this incredible death by chocolate cake with a glass of cold milk, a rich cup of coffee, or a scoop of vanilla bean ice cream for an extra treat. The coolness of the ice cream beautifully complements the cake’s warmth.

For storage, cake layers freeze well for up to a month when tightly wrapped. The chocolate buttercream frosting stores perfectly in the fridge for a month or in the freezer for up to three months. An assembled cake stays fresh at room temperature for up to 2 days, in the fridge for a week (covered), or in the freezer for a month. Cover any cut surfaces with extra frosting or plastic wrap to keep leftovers moist.

Adapt this impressive death by chocolate cake for any occasion. Adjust the recipe for two 9-inch pans, four 6-inch pans, or even a 9×13-inch sheet cake. For tiered cakes, consult a cake batter calculator. You can also make approximately two dozen indulgent death by chocolate cake cupcakes. Boost the flavor further with a splash of coffee liqueur in the syrup, a layer of chocolate ganache, or a sprinkle of toasted nuts for crunch.

Nutrition Information

This estimated nutrition information for one serving of this amazing death by chocolate cake provides a general overview.

Note: These values are estimated per serving and can vary based on exact ingredients and portion sizes.

FAQ

What makes this “Death by Chocolate Cake” so rich?
This recipe uses multiple forms of chocolate, including cocoa powder in the cake and buttercream, plus melted dark chocolate. The simple syrup and sour cream also add depth and moisture for a truly decadent chocolate cake experience.

Can I make the cake layers in advance?
Absolutely! Bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and freeze them for up to a month. Thaw them at room temperature before assembling.

What’s the purpose of the chocolate simple syrup?
The simple syrup adds an extra layer of moisture and a boost of chocolate flavor to the cake layers. It keeps the cake incredibly moist and enhances its overall richness.

How do I ensure my cake layers are moist?
Using room temperature ingredients, not overmixing the batter, and brushing the layers with the chocolate simple syrup are key. Freezing the cooled layers also helps trap moisture.

Can I use a different type of frosting?
While this dark chocolate buttercream is essential for a true death by chocolate cake, you can explore other chocolate frostings like chocolate mousse or cream cheese frosting for a different twist.

How long does this cake last?
The assembled cake remains delicious at room temperature for up to two days. Stored in an airtight container in the refrigerator, it can last for up to a week.

Is instant espresso powder essential?
No, it’s optional, but highly recommended. According to baking science, espresso powder deepens and enhances chocolate flavor without making the cake taste like coffee, making it even more intense.

Conclusion

This death by chocolate cake is more than just a dessert; it’s an irresistible indulgence for any chocolate lover. With its supremely moist layers, intense cocoa flavor, and rich dark chocolate buttercream, it promises a truly memorable experience. We hope you feel empowered to create this stunning cake in your own kitchen. Try this recipe, share your creations, and let us know what you think in the comments below! Enjoy your homemade death by chocolate cake!

Decadent Death by Chocolate Cake: The Ultimate Recipe for Chocolate Lovers

Indulge in the ultimate chocolate experience with this decadent Death by Chocolate Cake recipe, featuring moist chocolate layers, rich chocolate buttercream, and a delightful chocolate simple syrup. This recipe guides you through creating a show-stopping dessert perfect for any chocolate lover.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 16 slices

Calories 850 kcal

Equipment

• Saucepan
• Whisk
• Medium-sized bowl
• Oven
• Cake pans (7-inch or 8-inch)
• Parchment paper rounds
• Large bowl
• Offset spatula
• Wire racks
• Serrated knife
• Stand mixer
• Paddle attachment
• Rubber spatula
• Plastic wrap
• Greaseproof cake board or flat plate
• Silicone brush
• Piping bag (implied)
• Open star tip (Wilton 1M)

Ingredients

  

Chocolate Simple Syrup

• 1/2 cup water
• 1/2 cup granulated sugar
• 1 Tbsp dark or Dutch-processed cocoa powder

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup dark or Dutch-processed cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine salt
• 1 cup water, warm
• 1 cup full-fat sour cream room temperature
• 1/2 cup vegetable or canola oil
• 2 large eggs room temperature
• 2 tsp vanilla extract or vanilla bean paste
• 1 tsp instant espresso or coffee optional

Chocolate Buttercream & Decoration

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

Instructions

 

Chocolate Simple Syrup

• Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan, cook over medium heat, whisking until boiling, then whisk in 1 Tbsp dark cocoa powder. Pour into a medium bowl to cool to room temperature, cover, and set aside for brushing cake layers.

Chocolate Cake

• Preheat oven to 350°F/175C° and prepare four 7-inch or three 8-inch cake pans by greasing and lining them with parchment paper rounds.
• 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 in a large bowl.
• Add 1 cup warm water, 1 cup sour cream, 1/2 cup oil, 2 large eggs, 2 tsp vanilla, and 1 tsp instant espresso (optional) to the dry ingredients, then whisk until just incorporated.
• Divide batter evenly among prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
• Remove cake layers from oven and cool in pans for 15 minutes, then gently loosen with an offset spatula and flip onto wire racks to cool completely. For extra moistness, cake layers can be frozen in their pans for 30 minutes.
• Once fully cooled, use a serrated knife to level the top of each cake layer. Wrapped and frozen cake layers can be prepared in advance at this point.

Chocolate Buttercream

• Beat 2 cups (4 sticks) room temperature unsalted butter on medium speed with a paddle attachment for 30 seconds until smooth.
• Add 1 cup sifted dark cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt, mixing on low speed until fully incorporated and scraping the bowl as needed.
• Gradually mix in 5 cups powdered sugar and 3/4 cup room temperature heavy cream on low speed.
• Then, mix in 1 1/3 cups melted and cooled dark chocolate chips on low speed until fully incorporated and desired consistency is reached; ensure the chocolate is fluid but not hot to prevent lumps. Scrape the bowl and cover with plastic wrap to prevent crusting.

Assembly & Decoration

• Stack the first cake layer on a greaseproof cake board or flat plate, securing it with a dab of chocolate buttercream.
• Before stacking each subsequent cake layer, use a silicone brush to soak the top of the layer with the cooled chocolate simple syrup.
• Spread an even layer of chocolate buttercream on top of each cake layer as you stack them using a large offset spatula, optionally sprinkling 2-3 Tbsp of mini chocolate chips for texture.
• Repeat stacking and frosting with remaining layers, then freeze the cake for about 10 minutes to firm the buttercream, reduce crumbing, and make final frosting easier.
• Cover the entire cake with a thick, even layer of chocolate buttercream and smooth using a large offset spatula; imperfection is fine.
• Carefully press mini chocolate chips into the frosting around the sides of the cake until it is completely covered.
• Decorate as desired, using leftover buttercream to pipe swirls on top with an open star tip, then cut and enjoy. The cake can sit at room temperature for up to 2 days or be stored in the fridge for up to a week.

Notes

The chocolate simple syrup can be made in advance and stored in an airtight container in the fridge for up to 3 weeks. Freezing the cake layers in their pans for 30 minutes traps steam, making them extra moist. Cake layers can be wrapped and frozen in advance after leveling. When adding melted chocolate to the buttercream, ensure it is cooled but still fluid to prevent lumps. A 10-minute freeze after stacking and layering helps firm the buttercream and makes final frosting easier. The finished cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.