Death By Chocolate Cake Recipe

This Death By Chocolate Cake is my absolute favorite because it perfectly balances the rich, intense cocoa flavor with the luscious creaminess of the chocolate ganache, making every bite a decadent experience. Plus, there’s something so satisfying about baking a cake from scratch and indulging in it with friends—it’s an instant mood booster that turns any day into a mini celebration!

Enjoy my ultimate indulgence with this Death By Chocolate Cake. I love how the richness of 1 cup unsweetened cocoa powder and the sweetness of 2 cups granulated sugar create a perfect balance.

Intensify the decadence with 2 cups of heavy cream and 16 ounces of chopped semisweet chocolate. It’s a symphony of flavors that I promise any chocolate lover will adore.

Death By Chocolate Cake Recipe Ingredients

• Cocoa powder: Rich in antioxidants, deepens chocolate flavor.
• Granulated sugar: Adds sweetness, provides texture.
• Baking powder and baking soda: Leavening agents, help cake rise.
• Whole milk: Adds moisture, contributes to richness.
• Eggs: Bind ingredients, add structure and moisture.
• Semisweet chocolate: Intensifies chocolate flavor, offers sweetness.
• Vegetable oil: Keeps cake moist and tender.
• Heavy cream: Creamy texture, enhances richness.
• Vanilla extract: Enhances chocolate flavor, adds depth.

Death By Chocolate Cake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 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
• 2 cups heavy cream
• 16 ounces semisweet chocolate, chopped
• 1 tablespoon butter

How to Make this Death By Chocolate Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two 9-inch round cake pans by greasing them and lining their bottoms with parchment paper so that you can easily remove the cakes after baking.

2. In a big mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry ingredients. Blend until thoroughly mixed and smooth.

4. Stir in the boiling water very carefully until the batter is mixed evenly. The batter is supposed to be thin, so don’t worry if it looks a bit runny.

5. Evenly pour the batter into the cake pans you have prepared. Place them in the oven that has been preheated to bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then take them from the pans and move them to a wire rack. Let them cool completely.

7. Prepare the chocolate ganache as follows: in a saucepan, heat the heavy cream over medium heat until it simmers; then remove from the heat and pour the cream over the chopped semisweet chocolate in a heatproof bowl.

8. Allow the mixture to settle for 2-3 minutes, and then mix it until the chocolate is entirely liquid and the ganache has no lumps. Mix in the butter until the ganache is perfectly smooth, with no visible butter remnants.

9. When the cakes have chilled thoroughly, spread a layer of ganache on top of one layer of cake. Place the other layer on top and use the remaining ganache to cover the whole cake, smoothing it with a spatula.

10. Chill the cake for a minimum of 1 hour to firm up the ganache before cutting and serving. Enjoy your Death By Chocolate Cake!

Death By Chocolate Cake Recipe Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Mixing bowls (large and small)
4. Sifter
5. Measuring cups and spoons
6. Whisk or electric mixer
7. Spatula
8. Saucepan
9. Heatproof bowl
10. Wire rack
11. Knife or cake leveler
12. Parchment paper
13. Toothpick

FAQ

• Q: Can I use a different type of oil instead of vegetable oil?A: Yes, you can substitute vegetable oil with canola oil or melted coconut oil in equal amounts.
• Q: Is it possible to make this cake gluten-free?A: Yes, you can substitute gluten-free flour for the all-purpose flour in the same amount.
• Q: Can I use milk chocolate instead of semisweet chocolate?A: Yes, but it will lead to a cake that is more sweet. If you find it necessary, adjust the sugar to create a balance between the sweetness of the cake and whatever else should be contributing to its flavor.
• Q: How do I properly melt the chocolate?A: The chocolate and butter can be melted in a microwave-safe bowl in 30-second intervals, with stirring in between, or they can be melted using a double boiler.
• Q: Can I prepare the cake in advance?A: Yes, the cake can be made one day in advance and stored in the refrigerator. Let it come to room temperature before serving.
• Q: What should I do if my ganache is too thick?A: If the ganache is too thick to spread, gently heat it over low heat on the stovetop or in a microwave until it is once again spreadable. It shouldn’t take long, so stay with it and don’t let it get too hot.
• Q: Can I use a different cocoa powder type?A: For a chocolate flavor that’s really rich, use unsweetened cocoa powder. But you can use Dutch-processed cocoa, too, for a flavor that’s more smooth.

Death By Chocolate Cake Recipe Substitutions and Variations

1 cup all-purpose flour; substitute with 1 cup cake flour for a lighter texture.
1 cup unsweetened cocoa powder: swap with Dutch-processed cocoa for a mellower taste.
Two large eggs: For a vegan option, substitute with 1/2 cup unsweetened applesauce.
1 cup whole milk: swap with 1 cup almond milk for a dairy-free alternative.
1/2 cup vegetable oil: use 1/2 cup melted coconut oil for a subtle hint of coconut flavor.

Pro Tips

1. Room Temperature Ingredients Make sure the eggs, milk, and other refrigerated ingredients have reached room temperature before mixing. This helps them blend more smoothly and results in a better-textured cake.

2. Mixing Technique When incorporating the wet and dry ingredients, use a hand mixer or stand mixer on low speed to start, gradually increasing to medium. This minimizes over-mixing, which can lead to a dense cake.

3. Sifting Dry Ingredients Sift the dry ingredients not only to remove lumps but also to incorporate air, which can make the cake lighter and more tender.

4. Stabilizing the Ganache To avoid ganache separation, ensure the heavy cream is just at a simmer before blending with the chocolate and stirring gently. If the mixture does separate, whisk vigorously or use an immersion blender to bring it back together.

5. Flavor Enhancement For an extra depth of flavor, add a pinch of espresso powder to the dry ingredients. It enhances the chocolate flavor without making the cake taste like coffee.