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Death by Chocolate Cake

A rich and decadent Death by Chocolate Cake with three layers of chocolate cake and creamy filling, topped with chocolate ganache.
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An ultra-rich chocolate layer cake with multiple chocolate elements, perfect for celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Carefully stir in the boiling water. The batter will be thin.
  6. Pour the batter evenly into the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the chocolate buttercream frosting. In a large bowl, beat the softened butter until creamy.
  10. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and fluffy. Stir in the vanilla extract.
  11. To make the ganache drip, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth.
  12. Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of chocolate buttercream over the top.
  13. Place the second cake layer on top. Frost the entire cake with the remaining chocolate buttercream.
  14. Pour the ganache over the top of the cake, allowing it to drip down the sides.

Notes

  • For a moister cake, ensure your ingredients are at room temperature.
  • You can make the frosting a day ahead and store it in the refrigerator. Let it come to room temperature and re-whip before frosting.
  • The ganache can also be made ahead and gently reheated if needed.
  • This cake pairs well with a glass of milk or a scoop of vanilla ice cream.

Nutrition

Find it online: https://cutcooktaste.com/death-by-chocolate-cake/