Ultimate Death by Chocolate Cake Recipe
This Ultimate Death by Chocolate Cake is a decadent, deeply rich chocolate layer cake that combines a moist, tender crumb with a luscious, fluffy chocolate fudge frosting. Perfect for chocolate lovers looking for the ultimate indulgence, this cake features a smooth batter made with hot coffee for intense flavor and topped with a creamy, whipped cocoa butter frosting that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chocolate Cake
- 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
For the Chocolate Fudge Frosting
- 1 1/2 cups unsalted butter, softened
- 1 cup unsweetened Dutch-process cocoa powder
- 4–5 cups powdered sugar
- 1/2 cup whole milk or heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper rounds to ensure easy release.
- Mix dry ingredients: In a large bowl or stand mixer bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk gently to combine evenly and aerate the dry mix.
- Mix wet ingredients and combine: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Pour this into the dry ingredients and mix on low speed until just combined, then slowly add the hot coffee while mixing gently to form a thin, smooth batter.
- Bake the cake layers: Divide the batter evenly between the prepared pans, tapping to release air bubbles. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool in pans for 15 minutes, then invert onto wire racks to cool completely.
- Make the frosting: Beat softened butter in a mixer until creamy, about 2 minutes. Gradually sift in cocoa powder and beat on low to incorporate. Alternate adding powdered sugar and milk until fully combined, then add vanilla and salt. Beat on medium-high for 3 to 4 minutes until light and fluffy.
- Assemble the cake: Place one cooled cake layer on a 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 remaining frosting. Decorate with soft swirls using the back of a spoon. Let frosting set briefly before slicing and serving.
Notes
- Using hot coffee in the batter enhances the chocolate flavor and creates a moist texture.
- Room temperature ingredients help the batter mix evenly and produce a tender crumb.
- Sifting dry ingredients prevents lumps and aerates the mixture for a lighter cake.
- Lining the pans with parchment guarantees easy cake release without sticking.
- Frosting can be adjusted in sweetness by varying the amount of powdered sugar.
- Allow the cake layers to cool completely before frosting to prevent melting.
- For a rustic look, use the back of a spoon to create swirls in the frosting.
Keywords: chocolate cake, death by chocolate, chocolate fudge frosting, moist chocolate cake, layered cake, chocolate dessert
