Death by Chocolate Cake
Indulge in pure decadence with this Death by Chocolate Cake, a show-stopping dessert that lives up to its name. Featuring layers of moist, rich chocolate cake paired with a luscious dark chocolate ganache and topped with a glossy chocolate glaze, this recipe is a chocoholic’s dream come true. The use of unsweetened cocoa powder and finely chopped dark chocolate ensures an intense, deep cocoa flavor, while ingredients like buttermilk and boiling water create an incredibly tender crumb. Perfect for birthdays, celebrations, or those moments when only ultimate chocolate indulgence will do, this cake serves 12 and is best enjoyed with a tall glass of milk or a dollop of whipped cream. With just 30 minutes of prep, it’s easier than you think to create this bakery-worthy masterpiece in your own kitchen.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 350 grams Granulated sugar
- 120 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 240 milliliters Buttermilk
- 120 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 240 milliliters Boiling water
- 240 milliliters Heavy cream
- 350 grams Dark chocolate (finely chopped)
- 30 grams Unsalted butter
- 50 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly add the boiling water to the batter while stirring. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.
Remove the cream from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy. Allow it to cool slightly to a spreadable consistency.
Once the cakes are completely cooled, spread a layer of ganache evenly over one of the cake layers. Top with the second cake layer and cover the entire cake with the remaining ganache.
To make the chocolate glaze, melt the butter in a saucepan over low heat. Add the powdered sugar, cocoa powder, and 2–3 tablespoons of water, whisking until smooth.
Pour the warm glaze over the top of the cake, letting it drip down the sides for a dramatic effect.
Chill the cake for at least 1 hour to set. Bring to room temperature before serving and enjoy the chocolate decadence!
Nutrition Facts
Calories |
6890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.2 g | 458% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 894.6 g | 325% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 583.3 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 723 mg | 56% | |
| Iron | 74.3 mg | 413% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
