Death by Chocolate Cake: An Indulgent Delight

Name: Death by Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup dark chocolate chips; 1/2 cup unsalted butter (for frosting); 2 cups powdered sugar (for frosting); 1/2 cup unsweetened cocoa powder (for frosting); 1/4 cup heavy cream (for frosting); 1 teaspoon vanilla extract (for frosting)

If you’re a chocolate lover, this Death by Chocolate Cake is the ultimate indulgence that will satisfy your sweet tooth like no other. This decadent dessert features rich, moist layers of chocolate cake, infused with dark chocolate and topped with a smooth chocolate frosting that elevates it to chocolate heaven. The aroma of baking chocolate fills the kitchen, creating an inviting atmosphere perfect for celebrations, birthdays, or just a cozy evening at home. Each bite delivers a perfect balance of flavors, making this cake a showstopper that will have friends and family coming back for seconds. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding.

Ingredients

2 cups all-purpose flour: Provides the structure of the cake.
2 cups granulated sugar: Sweetens the cake and helps create a moist texture.
3/4 cup unsweetened cocoa powder: Adds rich chocolate flavor.
1 1/2 teaspoons baking powder: Helps the cake rise.
1 1/2 teaspoons baking soda: Works with the baking powder for a perfect lift.
1 teaspoon salt: Enhances the sweetness of the chocolate.
2 large eggs: Adds moisture and richness.
1 cup whole milk: Contributes to the cake’s moist texture.
1/2 cup vegetable oil: Keeps the cake tender and adds moisture.
2 teaspoons vanilla extract: Enhances the overall flavor.
1 cup boiling water: Activates the cocoa and creates a thin batter for a moist cake.
1 cup dark chocolate chips: Added to the batter for extra chocolate goodness.
1/2 cup unsalted butter (for frosting): Provides creaminess to the frosting.
2 cups powdered sugar (for frosting): Sweetens and thickens the frosting.
1/2 cup unsweetened cocoa powder (for frosting): Enhances the chocolate flavor of the frosting.
1/4 cup heavy cream (for frosting): Creates a smooth and creamy texture.
1 teaspoon vanilla extract (for frosting): Adds depth to the frosting flavor.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a large bowl, combine 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Whisk together until well mixed.
To the dry ingredients, add the 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Beat the mixture for about 2 minutes until smooth.
Carefully stir in 1 cup of boiling water. Note that the batter will be thin; this helps to ensure a moist cake. Pour the batter evenly into the prepared pans.
Bake the cakes in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
For the frosting, melt 1 cup of dark chocolate in a microwave or double boiler. In another bowl, beat 1/2 cup of unsalted butter until creamy. Gradually mix in 2 cups powdered sugar and 1/2 cup cocoa powder until combined.
Stir in 1/4 cup heavy cream and 1 teaspoon vanilla extract until the frosting is smooth. Finally, blend in the melted chocolate until well combined.
Once the cakes have cooled, frost the top and sides of both layers, creating an inviting, decadent finish. Serve slices generously and enjoy with friends and family.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 12
Calories: Approximately 450 per slice

Tips, Storage & Variations

Tips: For best results, ensure all ingredients are at room temperature before mixing. Be careful not to overmix the cake batter, as this can lead to a dense texture.
Storage: Store any leftovers in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to a week.
Freezing: You can freeze both the cake layers and frosted cake. Wrap tightly in plastic wrap and foil for up to three months. Thaw overnight in the refrigerator before serving.
Flavor Variations: Add a tablespoon of instant espresso powder to the batter for a deeper chocolate flavor. You could also add a layer of raspberry or cherry filling between the cake layers for a fruity twist.

FAQ

Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to three days or freeze them for longer.
What can I use instead of whole milk?
You can substitute whole milk with buttermilk or almond milk for a different flavor and texture.
Can I make cupcakes instead of a cake?
Absolutely! This recipe can yield around 24 cupcakes. Adjust the baking time to about 18-20 minutes.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Is it okay to use a different type of chocolate for frosting?
Yes, you can use semi-sweet or milk chocolate for frosting if you prefer a lighter taste.
What should I do if my frosting is too thick?
Add a little more heavy cream, one tablespoon at a time until you reach your desired consistency.

Conclusion

This Death by Chocolate Cake is sure to be a hit whether you’re celebrating a special occasion or simply craving a rich chocolate dessert. With its luscious layers and velvety frosting, it’s an experience that’s hard to resist. We hope you try this recipe and share your delicious results with friends and family. Enjoy every decadent bite!

Death by Chocolate Cake

Print Recipe

An indulgent chocolate cake with rich layers and a smooth chocolate frosting that satisfies any sweet tooth.

Author: hannah-reed
Prep Time: 20
Cook Time: 35
Total Time: 55
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup dark chocolate chips
1/2 cup unsalted butter (for frosting)
2 cups powdered sugar (for frosting)
1/2 cup unsweetened cocoa powder (for frosting)
1/4 cup heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
Add eggs, milk, oil, and vanilla extract. Beat for about 2 minutes until smooth.
Carefully stir in boiling water. The batter will be thin.
Pour the batter evenly into prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, melt dark chocolate in a microwave or double boiler. Beat butter until creamy, then gradually mix in powdered sugar and cocoa powder.
Stir in heavy cream and vanilla extract until smooth. Blend in melted chocolate until combined.
Once cooled, frost the top and sides of both cake layers.
Serve slices generously and enjoy!