I created my Decadent Dark Chocolate Cake featuring layered chocolate cake and dark chocolate buttercream that hides one unexpected ingredient you’ll want to know about.

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I’ve been chasing the ultimate chocolate fix and finally landed on what I now call my Decadent Dark Chocolate Cake. It’s a little theatrical, a little mean in the best way, with layers that melt into a sea of bittersweet or dark chocolate and the intense punch of unsweetened cocoa powder that hits your first bite like a wake up.

I never meant to build a spectacle but somehow this turned into a Chocolate Cake With Buttercream people beg for at every gathering. You might hate me after the first slice because youll compare every other cake, and thats on me.

Ingredients

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All purpose flour gives structure, mostly carbs, little fiber, minimal vitamins.
Granulated sugar sweetens, pure carbs, no real nutrition, makes crumbs tender.
Unsweetened cocoa adds bitter chocolate flavor, antioxidants, some fiber, deep color.
Eggs add protein, moisture and lift, they bind and enrich batter.
Butter brings richness, fat for mouthfeel, lots of calories, more flavor.
Sour cream makes batter tangy, adds moisture, tender crumb, some protein.
Hot coffee heightens chocolate, it’s depth, no extra sweetness, subtle bitter notes.
Dark chocolate gives intense cocoa flavor, antioxidants, fat, melts into glossy frosting.

Ingredient Quantities

2 cups (240 g) all purpose flour

2 cups (400 g) granulated sugar

3/4 cup (65 g) unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs

1 cup (240 ml) whole milk

1/2 cup (120 ml) vegetable oil

1/2 cup (120 g) sour cream or plain yogurt

2 teaspoons vanilla extract

1 cup (240 ml) hot brewed coffee or hot water

12 ounces (340 g) bittersweet or dark chocolate, finely chopped

1 1/2 cups (340 g) unsalted butter, softened

4 cups (480 g) confectioners sugar sifted

1/2 cup (120 ml) heavy cream

1/2 teaspoon fine salt

1 teaspoon instant espresso powder optional but adds depth

4 ounces (110 g) dark chocolate for shavings or curls

flaky sea salt for finishing optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and line two 9 inch round pans or three 8 inch pans with parchment, flour the sides lightly, and bring eggs and milk to room temp so batter mixes better.

2. Whisk together dry stuff in a big bowl: flour, granulated sugar, cocoa, baking powder, baking soda, and 1 teaspoon fine salt until evenly combined.

3. In another bowl beat the eggs, milk, vegetable oil, sour cream or yogurt, and vanilla until smooth, then pour into the dry ingredients and mix on low just until combined, dont overmix or the cake gets tough.

4. Stir in the hot brewed coffee or hot water, the batter will be thin and that is fine, it makes the cake super moist and chocolatey.

5. Divide batter between pans, tap to remove big air bubbles, bake 30 to 35 minutes until a toothpick comes out with a few moist crumbs; cool in pans 10 minutes then turn out onto a rack to cool completely.

6. Make the chocolate ganache base for the buttercream: chop the 12 ounces (340 g) bittersweet or dark chocolate, put in a bowl. Heat the 1/2 cup (120 ml) heavy cream until steaming, pour over the chocolate, let sit 1 to 2 minutes then stir until glossy and smooth, stir in the optional 1 teaspoon instant espresso powder for depth, let cool to room temp.

7. Beat the 1 1/2 cups (340 g) softened unsalted butter with 1/2 teaspoon fine salt until pale and fluffy, then gradually add the 4 cups (480 g) sifted confectioners sugar on low, scraping the bowl as you go.

8. Add the cooled chocolate ganache to the butter and powdered sugar in batches, beat until smooth and spreadable, if it seems too stiff add a tablespoon or two of cream, if too loose chill briefly, taste and adjust salt if needed.

9. Assemble the cake: level layers if needed, place first layer on your board, spread about a third of the frosting evenly, stack remaining layers, do a thin crumb coat and chill 15 to 20 minutes, then apply the final coat and smooth the sides.

10. Use the 4 ounces (110 g) dark chocolate to make shavings or curls with a peeler or knife and decorate the top and sides, sprinkle flaky sea salt if you like a little contrast; chill briefly to set, then bring to room temp before serving so it’s soft and decadent. Store covered in the fridge up to four days, let come back to room temp before serving.

Equipment Needed

1. Two 9-inch round pans (or three 8-inch) and parchment paper, lightly flour the sides
2. Measuring cups, measuring spoons and a kitchen scale if you got one
3. Two mixing bowls (one big for dry stuff, one for wet)
4. Whisk and rubber spatula for folding and scraping
5. Stand mixer or hand mixer for the buttercream (or strong arm and a big whisk)
6. Heatproof bowl and small saucepan or microwave-safe bowl to heat the cream and melt chocolate
7. Chef’s knife or sturdy chopping knife to chop the chocolate, plus a vegetable peeler for curls/shavings
8. Cooling rack and a cake board or large plate for assembling
9. Offset spatula and bench scraper (or a long knife) for crumb coat and smooth finish

FAQ

Q: Can I bake this in two 9 inch round pans or a 9×13 pan and how long will it take? A: Yes. For two 9 inch pans bake at 350 F for about 30 to 35 minutes, for a 9×13 expect 40 to 45 minutes. Start checking at the lower end with a toothpick, it should come out with a few moist crumbs not wet batter. Don't overbake or it will dry out.

Q: How do I melt the chocolate for the frosting without ruining it? A: Use a double boiler or microwave in 20 second bursts, stirring between each burst. Let it cool a bit before adding to butter or sugar so it doesn't melt the butter and make the frosting runny. If the chocolate seizes add a tablespoon of warm cream and stir, works most times.

Q: My cake turned out dense or gummy, what went wrong? A: Most likely overmixing or too much flour. Spoon and level flour into the cup, don't pack it. Mix wet and dry until just combined, and use room temp eggs and milk. Also, very hot coffee blooms the cocoa and gives lift, so use it as the recipe says.

Q: Can I swap ingredients like sour cream, oil or espresso? A: Yes. Sour cream can be plain yogurt, same weight. Oil keeps the crumb moist, you can use melted butter for flavor but the cake will be a bit less tender. Instant espresso powder is optional but adds depth, you can skip it if you want.

Q: How do I get pretty chocolate shavings or curls for topping? A: Use a clean room temperature chocolate bar and shave with a vegetable peeler along the edge, or scrape a warm spoon across a chilled block to get curls. For fine dust use a microplane. If the bar is too hard warm it in your hands a bit, but not too much or it melts.

Q: Can I make this ahead and freeze it? A: Yes. Bake layers, cool completely, wrap tightly in plastic and freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before frosting. Frosted cakes can also be frozen, but decorate after thawing for best look. Keep in mind fresh whipped-ish textures may change a little after freezing.

Death By Chocolate Cake – Decadent Dark Chocolate Cake Recipe Substitutions and Variations

All purpose flour: Swap with cake flour for a lighter, more tender crumb, use cup for cup. Or make DIY cake flour by removing 2 tbsp AP per cup and stirring in 2 tbsp cornstarch. For gluten free, use a 1:1 GF all purpose blend with xanthan gum.
Granulated sugar: Use light brown sugar 1:1 for deeper, moister flavor, or coconut sugar 1:1 for a less processed option. If you want to use honey or maple syrup, use about 3/4 cup liquid sweetener per 1 cup sugar and reduce other liquids slightly and bake a bit cooler.
Sour cream / plain yogurt: Swap with full fat Greek yogurt 1:1 for same tang and thickness. Or use buttermilk (1/2 cup) but then reduce the milk in the batter by the same amount so the liquid balance stays right.
Unsalted butter (frosting): Use vegan stick butter 1:1 for dairy free. Refined coconut oil (solid at room temp) works 1:1 too but chill the frosting briefly so it firms. For super stable frosting try half butter half vegetable shortening by total weight.

Pro Tips

– Weigh your dry ingredients when you can. Cup measures lie, especially with flour and cocoa. If all you got is cups, spoon the flour into the cup then level it off, dont scoop with the measuring cup or the cake will come out dense.

– Don’t overmix. Mix the wet and dry until just combined, then add the hot coffee last. The batter will be thin, and thats okay — thin batter = moist cake. Overworking the batter makes it tough, so stop as soon as you can’t see dry streaks.

– Temperature control for the frosting is everything. Beat the butter until pale and fluffy before adding powdered sugar, and make sure the ganache is fully cooled to room temp before you mix it in. If the buttercream looks curdled or grainy, warm it very briefly and whisk, or add a tablespoon of cream and beat until smooth.

– Take your time on assembly and finishing. Do a light crumb coat and chill it so crumbs dont mix into the final layer. For super smooth sides heat your spatula with hot water, dry it quickly, then smooth the frosting. Chill briefly to set, but bring the cake back to room temp before serving so it slices soft and chocolatey.

Death By Chocolate Cake – Decadent Dark Chocolate Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created my Decadent Dark Chocolate Cake featuring layered chocolate cake and dark chocolate buttercream that hides one unexpected ingredient you'll want to know about.

Servings

servings

Calories

958

kcal

Equipment: 1. Two 9-inch round pans (or three 8-inch) and parchment paper, lightly flour the sides
2. Measuring cups, measuring spoons and a kitchen scale if you got one
3. Two mixing bowls (one big for dry stuff, one for wet)
4. Whisk and rubber spatula for folding and scraping
5. Stand mixer or hand mixer for the buttercream (or strong arm and a big whisk)
6. Heatproof bowl and small saucepan or microwave-safe bowl to heat the cream and melt chocolate
7. Chef’s knife or sturdy chopping knife to chop the chocolate, plus a vegetable peeler for curls/shavings
8. Cooling rack and a cake board or large plate for assembling
9. Offset spatula and bench scraper (or a long knife) for crumb coat and smooth finish

Ingredients

2 cups (240 g) all purpose flour
2 cups (400 g) granulated sugar
3/4 cup (65 g) unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
1/2 cup (120 g) sour cream or plain yogurt
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee or hot water
12 ounces (340 g) bittersweet or dark chocolate, finely chopped
1 1/2 cups (340 g) unsalted butter, softened
4 cups (480 g) confectioners sugar sifted
1/2 cup (120 ml) heavy cream
1/2 teaspoon fine salt
1 teaspoon instant espresso powder optional but adds depth
4 ounces (110 g) dark chocolate for shavings or curls
flaky sea salt for finishing optional

Directions

Preheat oven to 350F (175C). Grease and line two 9 inch round pans or three 8 inch pans with parchment, flour the sides lightly, and bring eggs and milk to room temp so batter mixes better.
Whisk together dry stuff in a big bowl: flour, granulated sugar, cocoa, baking powder, baking soda, and 1 teaspoon fine salt until evenly combined.
In another bowl beat the eggs, milk, vegetable oil, sour cream or yogurt, and vanilla until smooth, then pour into the dry ingredients and mix on low just until combined, dont overmix or the cake gets tough.
Stir in the hot brewed coffee or hot water, the batter will be thin and that is fine, it makes the cake super moist and chocolatey.
Divide batter between pans, tap to remove big air bubbles, bake 30 to 35 minutes until a toothpick comes out with a few moist crumbs; cool in pans 10 minutes then turn out onto a rack to cool completely.
Make the chocolate ganache base for the buttercream: chop the 12 ounces (340 g) bittersweet or dark chocolate, put in a bowl. Heat the 1/2 cup (120 ml) heavy cream until steaming, pour over the chocolate, let sit 1 to 2 minutes then stir until glossy and smooth, stir in the optional 1 teaspoon instant espresso powder for depth, let cool to room temp.
Beat the 1 1/2 cups (340 g) softened unsalted butter with 1/2 teaspoon fine salt until pale and fluffy, then gradually add the 4 cups (480 g) sifted confectioners sugar on low, scraping the bowl as you go.
Add the cooled chocolate ganache to the butter and powdered sugar in batches, beat until smooth and spreadable, if it seems too stiff add a tablespoon or two of cream, if too loose chill briefly, taste and adjust salt if needed.
Assemble the cake: level layers if needed, place first layer on your board, spread about a third of the frosting evenly, stack remaining layers, do a thin crumb coat and chill 15 to 20 minutes, then apply the final coat and smooth the sides.
Use the 4 ounces (110 g) dark chocolate to make shavings or curls with a peeler or knife and decorate the top and sides, sprinkle flaky sea salt if you like a little contrast; chill briefly to set, then bring to room temp before serving so it's soft and decadent. Store covered in the fridge up to four days, let come back to room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.