If you’re ready to indulge in the ultimate chocolate experience, look no further than this decadent Death by Chocolate Cake. With layers of rich chocolate cake, luscious frosting, and a drizzle of hot fudge, this cake is a chocolate lover’s dream come true. Perfect for birthdays, celebrations, or just because, this recipe is sure to impress anyone who takes a bite. So grab your mixing bowls and let’s get started on creating this chocolate masterpiece!
Why This Recipe Is Reliable
This Death by Chocolate Cake recipe is not just a collection of ingredients; it’s a well-tested method that guarantees moist, rich layers with a melt-in-your-mouth texture. The combination of sugars adds depth to the cake, while the carefully measured cocoa powder ensures that each bite is packed with chocolate flavor. Additionally, the inclusion of sour cream and hot water keeps the cake moist and tender, while the frosting is fluffy and decadent. It’s a reliable recipe that has been perfected over time, making it a go-to for any chocolate craving.
Ingredient List
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups light brown sugar, packed
- 2 and 1/2 cups all-purpose flour (not packed!)
- 1 and 3/4 cups unsweetened cocoa powder, sifted
- 3 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 3 large eggs + 2 large egg yolks, at room temperature
- 1 and 1/2 cups whole milk
- 1/3 cup full-fat sour cream
- 3/4 cup vegetable oil (you may also sub in melted coconut oil)
- 2 teaspoons vanilla extract
- 1 and 1/2 cups hot water
- 1 cup chocolate chips
- 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
- 4 and 1/2 cups confectioners’ sugar, sifted
- 3/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons heavy cream (more if needed)
- 2 tablespoons hot fudge sauce
- 1 cup hot fudge sauce (please see post for more on this)
- 4 ounces semi-sweet or dark chocolate, shaved
- 1 and 1/2 cups chocolate chips
Hardware & Gadgets
- Mixing bowls – for combining ingredients.
- Electric mixer – to achieve fluffy frosting.
- Measuring cups and spoons – for accurate ingredient measurements.
- Rubber spatula – for scraping down the sides of the bowl.
- 9-inch round cake pans – ideal for creating layered cakes.
- Cooling rack – to cool the cakes evenly.
From Start to Finish: Death by Chocolate Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure the cake releases easily after baking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Add Wet Ingredients
Add the eggs, egg yolks, whole milk, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until fully combined and smooth.
Step 4: Incorporate Hot Water
Slowly pour in the hot water (carefully, as the batter will be thin) and continue to mix until everything is well blended. Fold in the chocolate chips for an extra chocolatey kick.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Step 6: Make the Frosting
In a large bowl, beat the softened butter with an electric mixer until creamy and light. Gradually add the confectioners’ sugar, cocoa powder, vanilla extract, and salt. Mix until well combined, then add heavy cream to achieve the desired consistency.
Step 7: Layer the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake.
Step 8: Add Hot Fudge and Shavings
Drizzle hot fudge sauce over the top of the frosted cake, allowing it to drip down the sides. Finish by sprinkling chocolate shavings and additional chocolate chips on top for a stunning presentation.
Make It Your Way
- Add a layer of raspberry preserves between the cake layers for a fruity contrast.
- Substitute the chocolate chips with white chocolate for a different flavor profile.
- Top with fresh berries for a pop of color and freshness.
- Use Chocolate Mousse Brownies Or Best Brownies Ever as a base layer for added texture.
Flavor Logic
The combination of granulated and light brown sugars creates a depth of flavor that enhances the chocolate. The unsweetened cocoa powder is the star of the show, providing that rich, chocolatey taste we all crave. The addition of sour cream adds moisture and tang, while the hot water ensures a light and airy cake. Each layer is complemented by the fluffy chocolate frosting, which balances the cake’s richness with its creamy texture.
Keep-It-Fresh Plan
To keep your Death by Chocolate Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw in the refrigerator overnight before enjoying!
Quick Questions
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them in the refrigerator for a couple of days. Just frost them right before serving for the best texture.
What if I don’t have sour cream?
You can substitute the sour cream with plain Greek yogurt or even buttermilk for a similar effect.
Can I use a different type of chocolate?
Absolutely! Feel free to use semi-sweet or dark chocolate for the frosting and chocolate chips, depending on your preference.
How do I make this cake gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version of this Death by Chocolate Cake.
That’s a Wrap
This Death by Chocolate Cake is not just a dessert; it’s an experience. With rich layers of chocolate and creamy frosting, it’s the perfect way to satisfy any chocolate craving. Whether you’re celebrating a special occasion or just indulging yourself, this cake is sure to bring smiles and satisfaction. So go ahead, treat yourself and your loved ones to a slice (or two) of this chocolate heaven!
Death by Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure the cake releases easily after baking.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add the eggs, egg yolks, whole milk, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until fully combined and smooth.
- Slowly pour in the hot water (carefully, as the batter will be thin) and continue to mix until everything is well blended. Fold in the chocolate chips for an extra chocolatey kick.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- In a large bowl, beat the softened butter with an electric mixer until creamy and light. Gradually add the confectioners' sugar, cocoa powder, vanilla extract, and salt. Mix until well combined, then add heavy cream to achieve the desired consistency.
- Once the cakes have cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake.
- Drizzle hot fudge sauce over the top of the frosted cake, allowing it to drip down the sides. Finish by sprinkling chocolate shavings and additional chocolate chips on top for a stunning presentation.
Notes
- Store the cake in an airtight container for up to 3 days at room temperature.
- You can refrigerate it for up to a week for longer freshness.
- Freeze individual slices for up to 3 months; thaw in the refrigerator overnight before enjoying.
