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Homemade Death by Chocolate Cake photo

Death by Chocolate Cake

This Death by Chocolate Cake is a chocolate lover's dream! Rich layers, fluffy frosting, and hot fudge create an indulgent masterpiece.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.5 cups granulated sugar
  • 1.5 cups light brown sugar packed
  • 2.5 cups all-purpose flour not packed
  • 1.75 cups unsweetened cocoa powder sifted
  • 3 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1.25 teaspoons salt
  • 3 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1.5 cups whole milk
  • 1/3 cup full-fat sour cream
  • 3/4 cup vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1.5 cups hot water
  • 1 cup chocolate chips
For the Frosting:
  • 2 cups unsalted butter VERY soft
  • 4.5 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 (see post for more)
  • 4 ounces semi-sweet or dark chocolate shaved
  • 1.5 cups chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling rack

Method
 

From Start to Finish:
  1. 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.
  2. In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.