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Death by Chocolate Cake

Decadent Death by Chocolate Cake That Will Satisfy Your Cravings

Indulge in this rich and luxurious Death by Chocolate Cake, a chocolate lover's dream.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Water Warm coffee can enhance chocolate flavor.
  • 1.5 cups Granulated Sugar Reduce for less sweetness.
  • 0.75 cups Dark Cocoa Powder Regular cocoa can be used in a 1:1 ratio.
  • 2 cups All-Purpose Flour Spoon to measure for accuracy.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Fine Salt Enhances sweetness and balances flavors.
  • 1 cup Full-Fat Sour Cream Greek yogurt can work as a substitute.
  • 0.5 cups Vegetable/Canola Oil Can use melted butter for extra richness.
  • 3 Large Eggs Use room temperature for optimal mixing.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1 tablespoon Instant Espresso or Coffee Optional, enhances chocolate flavor.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Should be at room temperature.
  • 3 cups Powdered Sugar Adjust for desired sweetness and thickness.
  • 0.5 cups Heavy Whipping Cream Adds richness and helps with consistency.
  • 1 cup Mini Chocolate Chips For decoration and added texture.

Equipment

  • mixing bowl
  • Saucepan
  • Electric mixer
  • Spatula
  • Cake Pans
  • Wire racks

Method
 

Preparation Steps
  1. In a small saucepan, combine equal parts water, sugar, and cocoa powder. Bring to a gentle boil, stirring until dissolved. Let cool.
  2. Preheat oven to 350°F (175°C) and grease three 8-inch round pans. In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add water, sour cream, oil, eggs, and vanilla; mix until just combined.
  3. Pour batter into pans, smoothing tops. Bake for 22-25 minutes, checking doneness with a toothpick. Let cool.
  4. Cool cakes in pans for 15 minutes before turning onto wire racks to cool completely.
  5. Beat softened butter until creamy. Gradually add cocoa, vanilla, salt, powdered sugar, and cream. Mix until smooth and fluffy. Fold in melted chocolate.
  6. Level cooled cake layers. Brush with chocolate syrup and add buttercream. Stack with chocolate chips between layers.
  7. Freeze assembled cake for 15-20 minutes to firm up frosting. Apply final layer of buttercream and decorate with chocolate chips.
  8. Set cake at room temperature for 30 minutes before slicing. Store leftovers at room temperature for two days or in the fridge for a week.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Chill cake layers for easier frosting. For added flavor, incorporate espresso into batter.

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