Introduction

The Ultimate Death by Chocolate Cake is a rich, moist, and indulgent dessert that will satisfy any chocolate lover’s cravings. Made with hot coffee to enhance the depth of flavor and a lush chocolate fudge frosting, this cake is perfect for special occasions or whenever you want a decadent treat.

A tall, four-layer chocolate cake sits on a round wooden board placed on a white marbled surface. Each dark chocolate cake layer is separated by a thick, smooth layer of light brown chocolate frosting. The top of the cake is covered with glossy chocolate ganache that drips down the sides. A pile of fresh red raspberries decorates the top center of the cake, with small gold flakes scattered around them. An ornate silver cake server lies to the right on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 1/2 cups unsalted butter, softened (for frosting)
1 cup unsweetened Dutch-process cocoa powder (for frosting)
4-5 cups powdered sugar (for frosting)
1/2 cup whole milk or heavy cream (for frosting)
2 teaspoons pure vanilla extract (for frosting)
1/4 teaspoon salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper rounds. In a large bowl or stand mixer bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk gently to combine evenly.
Step 2: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until combined. Pour this wet mixture into the dry ingredients. Mix on low speed just until the batter begins to come together, avoiding overmixing. Still on low, slowly pour in the hot coffee. The batter will be very thin—this is key to a moist cake.
Step 3: Divide the batter evenly between the prepared pans. Tap the pans gently to release air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 15 minutes before inverting onto wire racks to cool completely.
Step 4: For the frosting, beat the softened butter in a mixer until creamy, about 2 minutes. Sift in the cocoa powder and beat on low to combine. Gradually add powdered sugar, alternating with milk, beginning and ending with sugar. Add vanilla and salt, then beat on medium-high speed for 3-4 minutes until light and fluffy.
Step 5: To assemble, place one cake layer on your serving plate. Spread about 1.5 cups of frosting evenly over the top. Place the second layer on top and cover the entire cake with the remaining frosting. Create soft swirls with the back of a spoon for a rustic appearance. Let the frosting set slightly before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and the cake has a tender crumb.
Substitute hot espresso for coffee to intensify the chocolate flavor.
For a dairy-free version, use plant-based milk and vegan butter substitutes.
Chill the cake briefly before frosting to make spreading easier and cleaner.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best texture. Leftover cake slices can be wrapped tightly and frozen for up to 3 months.

How to Serve

A slice of three-layer chocolate cake sits on a white plate, showing dark brown moist cake layers separated by light brown chocolate frosting. The top layer has swirls of chocolate frosting and a small dollop of white whipped cream garnished with a fresh green mint leaf. Around the slice, there are three bright red raspberries resting on a light dusting of cocoa powder on the plate. In the soft-focused background, the full cake stands on a white cake stand, revealing matching layers and frosting. The scene is set on a white marbled textured surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular unsweetened cocoa powder, but Dutch-process has a smoother, less acidic flavor that complements the cake better.

Why is hot coffee added to the batter?

Hot coffee enhances the chocolate flavor and helps create a wonderfully moist and tender crumb, giving the cake its signature richness.