Death By Chocolate Cake is an ultra-rich, deeply indulgent dessert loaded with layers of moist chocolate cake, melted chocolate chips, and creamy fudge frosting.
This Death By Chocolate Cake is a full-force celebration of chocolate in every bite. I made this Death by Chocolate Cake after watching a baking show where they featured it as a showstopper dessert.
The layers, the depth of flavor, and the glossy chocolate finish completely inspired me. The main specialty of this cake is its intense chocolate flavor and moist texture from sour cream and coffee.
I will now show up and show step by step about this Death by Chocolate Cake.
Why We Love This Death By Chocolate Cake?
We love this Death by Chocolate Cake because it’s a chocoholic’s dream come true. With its rich, moist layers of dark chocolate cake, silky chocolate frosting, and smooth ganache topping, every bite delivers intense flavor and pure indulgence.
It’s beautifully decadent, with just the right balance of sweetness and richness. Perfect for celebrations or when you need a serious chocolate fix, this Death By Chocolate Cake is more than dessert it’s an unforgettable experience that satisfies every craving and leaves you wanting more.
How To Prepare Death By Chocolate Cake?
Prep Time: 20 minutes
Baking Time: 45 minutes
Cooling & Frosting Time: 30 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Two 9-inch round cake pans
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Wire cooling rack
- Offset spatula or butter knife for frosting
- Cake stand or large plate
Ingredients
For the Cake:
- 1 box Devil’s Food cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 5 large eggs
- 1 tsp vanilla extract
- ¾ cup vegetable oil
- 1 cup sour cream or buttermilk (your choice)
- ¾ cup brewed coffee, cooled to room temperature
- 2 cups semisweet chocolate chips (Nestlé Toll House or similar)
For the Chocolate Frosting:
- 2 cups unsalted butter (4 sticks), extremely soft at room temp
- 4½ cups confectioners’ sugar, sifted
- ¾ cup unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- ½ tsp salt
- 3 tbsp heavy cream (adjust if needed for consistency)
- 2 tbsp hot fudge sauce (optional but highly recommended for richness)
How To Make Death By Chocolate Cake
1. Preheat your oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper for easy release.
2. In a large bowl, combine Devil’s Food cake mix, chocolate pudding mix, eggs, vanilla, oil, sour cream (or buttermilk), and cooled coffee. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and thick.
3. Fold in chocolate chips by hand with a spatula until evenly distributed.
4. Divide the batter between the pans and bake for 45–50 minutes, or until a toothpick comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
5. For the frosting, beat very soft butter until creamy. Gradually mix in sifted cocoa powder and powdered sugar. Add vanilla, a pinch of salt, heavy cream, and hot fudge sauce. Beat on high until fluffy. Add more cream if needed for a spreadable consistency.
6. To assemble, level the cake layers if needed. Frost the first layer, add the second, then cover the top and sides. Decorate with ganache, chocolate chips, or shavings if desired. Enjoy! This cake is rich, moist, and loaded with chocolate goodness.
Nutrition Facts Of Death By Chocolate Cake
| Nutrition | Amounts |
|---|---|
| Calories | 680 |
| Fat | 42g |
| Saturated Fat | 24g |
| Cholesterol | 125mg |
| Sodium | 430mg |
| Carbohydrates | 72g |
| Sugars | 54g |
| Protein | 6g |
How To Decorate And Serve Death By Chocolate Cake
To decorate and serve Death by Chocolate Cake beautifully, start by pouring a smooth layer of warm chocolate ganache over the top, letting it gently drip down the sides for a luxurious look. Sprinkle the top with dark chocolate curls, shavings, or even mini chocolate chips for added texture.
Fresh berries like raspberries or strawberries not only add color but also complement the rich chocolate flavor. For an elegant presentation, pipe swirls of whipped cream or chocolate buttercream around the edges.
When serving, use a hot knife for clean slices, and plate each piece with a scoop of vanilla ice cream, a few fresh berries, or a drizzle of chocolate sauce. This extra touch makes every slice feel like a special dessert experience.
Recipe Tips And Techniques
➤ Add Boiling Water to Batter: Mixing in boiling water at the end helps bloom the cocoa powder, intensifying the chocolate flavor and creating a moist, tender crumb.
➤ Dust Pans with Cocoa Powder: Instead of flour, dust your greased pans with cocoa powder to prevent sticking and avoid white residue on your dark cake.
➤ Use Buttermilk or Sour Cream: These add richness and acidity, helping to tenderize the cake and enhance its flavor.
➤ Layer with Different Chocolate Textures: Alternate layers of chocolate mousse, ganache, or fudge frosting to create a multi-textured experience.
➤ Decorate with Chocolate Accents: Add chocolate shards, curls, or tempered chocolate decorations to elevate the presentation and add crunch.
Additions And Substitutions For Death By Chocolate Cake
Additions
- Espresso Powder: Add 1–2 teaspoons to the batter to enhance the depth of chocolate flavor.
- Chocolate Chips or Chunks: Fold into the batter for pockets of melted chocolate in every bite.
- Nuts: Add chopped hazelnuts, walnuts, or pecans for texture and a nutty contrast.
- Caramel or Peanut Butter Layers: Swirl into the batter or layer between cakes for extra richness.
- Liqueur: A splash of Baileys, Kahlúa, or Chambord in the frosting or ganache adds a sophisticated twist.
Substitutions:
- Buttermilk Substitute: Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
- Dairy-Free: Use almond milk, coconut milk, or oat milk, and replace butter with plant-based margarine or coconut oil.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend (ensure it includes xanthan gum for structure).
- Egg-Free: Replace each egg with 1/4 cup unsweetened applesauce, mashed banana, or a commercial egg replacer.
- Sugar Substitute: Use coconut sugar, maple syrup, or a sugar alternative like stevia or erythritol, adjusting quantities as needed.
Storage Recommendations
To keep your Death by Chocolate Cake tasting just as amazing as when you first made it, wrap it up snugly or pop it in an airtight container.
If you’re putting it in the fridge, cover it well so it stays moist and doesn’t soak up any fridge smells. For longer storage, freezing is your best friend—just wrap it tightly to lock in all that rich, chocolaty goodness.
When it’s time to dig in, let it come back to room temperature so every bite is soft, rich, and totally satisfying.
FAQs About Death By Chocolate Cake
Can I prepare Death by Chocolate Cake in advance?
Definitely! You can bake the cake layers a day or two ahead, wrap them tightly in plastic wrap, and store in the fridge or freezer. Assemble and frost the cake when you’re ready to serve to keep everything fresh and moist.
How do I ensure the cake stays moist and tender?
Using ingredients like buttermilk or sour cream adds moisture and acidity, which helps tenderize the crumb. Also, avoid over baking and store the cake properly in an airtight container to lock in freshness.
Is it possible to freeze the whole cake?
Yes! To freeze the entire cake, first chill it in the fridge so the frosting firms up. Then wrap it tightly with plastic wrap and a layer of foil to protect against freezer burn. When ready, thaw it overnight in the fridge before serving.
What’s the secret to slicing clean, perfect pieces?
Warm a sharp knife under hot water and wipe it dry before slicing. This melts through the frosting smoothly, giving you clean, neat cuts. Wipe the knife between slices to avoid smudging.
Can I make substitutions for dietary restrictions without losing flavor?
Absolutely. Use plant-based milk like almond or oat milk and vegan butter to make it dairy-free. For eggs, unsweetened applesauce, mashed bananas, or commercial egg replacers work well. These substitutions keep the cake moist and delicious, though baking time might vary slightly.
Conclusion
This easy and delicious Death by Chocolate Cake truly satisfies any chocolate craving. The rich layers and creamy frosting come together beautifully, making every bite a treat.
I hope you feel inspired to try making this cake yourself because it’s worth every step. Baking it brings a wonderful sense of accomplishment and joy.
When you make it, I’d love to hear how it turns out for you. Enjoy the process and the incredible results!
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Death By Chocolate Cake
Equipment
- Two 9-inch round cake pans
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Wire cooling rack
- Offset spatula or butter knife for frosting
- Cake stand or large plate
Ingredients
For the Cake:
- 1 box Devil’s Food cake mix
- 1 box 3.9 oz instant chocolate pudding mix
- 5 large eggs
- 1 tsp vanilla extract
- ¾ cup vegetable oil
- 1 cup sour cream or buttermilk your choice
- ¾ cup brewed coffee cooled to room temperature
- 2 cups semisweet chocolate chips Nestlé Toll House or similar
For the Chocolate Frosting:
- 2 cups unsalted butter 4 sticks, extremely soft at room temp
- 4½ cups confectioners’ sugar sifted
- ¾ cup unsweetened cocoa powder sifted
- 1 tsp vanilla extract
- ½ tsp salt
- 3 tbsp heavy cream adjust if needed for consistency
- 2 tbsp hot fudge sauce optional but highly recommended for richness
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper for easy release.
- In a large bowl, combine Devil’s Food cake mix, chocolate pudding mix, eggs, vanilla, oil, sour cream (or buttermilk), and cooled coffee. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and thick.
- Fold in chocolate chips by hand with a spatula until evenly distributed.
- Divide the batter between the pans and bake for 45–50 minutes, or until a toothpick comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
- For the frosting, beat very soft butter until creamy. Gradually mix in sifted cocoa powder and powdered sugar. Add vanilla, a pinch of salt, heavy cream, and hot fudge sauce. Beat on high until fluffy. Add more cream if needed for a spreadable consistency.
- To assemble, level the cake layers if needed. Frost the first layer, add the second, then cover the top and sides. Decorate with ganache, chocolate chips, or shavings if desired. Enjoy! This cake is rich, moist, and loaded with chocolate goodness.
Notes
Nutrition Facts Of Death By Chocolate Cake
| Nutrition | Amounts |
|---|---|
| Calories | 680 |
| Fat | 42g |
| Saturated Fat | 24g |
| Cholesterol | 125mg |
| Sodium | 430mg |
| Carbohydrates | 72g |
| Sugars | 54g |
| Protein | 6g |