Death By Chocolate Cake: The Ultimate Recipe for Chocolate Lovers

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Why This Chocolate Cake Recipe Stands Out

This Death By Chocolate Cake recipe goes beyond being a simple chocolate cake. By using real chocolate in both the cake and buttercream, combined with coffee and buttermilk, we’ve created a flavor profile that’s rich and indulgent. It’s not just a copycat recipe – it’s a chocolate lover’s dream.

How to Adapt This Chocolate Cake Recipe

This versatile Death By Chocolate Cake recipe can be adapted to suit your needs:

For Cupcakes: Fill cupcake liners 2/3 full and bake at 350°F for 18-22 minutes. Makes approximately 36 cupcakes.

For a Sheet Cake: Pour the batter into a greased 12×18-inch sheet pan and bake for 25-30 minutes.

For a 9×13-Inch Cake: Bake in a greased pan for 35-40 minutes.

Make sure to test for doneness with a toothpick—it should come out with a few moist crumbs.

Can You Make This Death By Chocolate Cake Ahead of Time?

Absolutely! Death By Chocolate Cake is perfect for preparing in advance:

Unfrosted Cake Layers: Wrap tightly in plastic wrap and freeze for up to 3 months.

Frosted Cake: Store in the refrigerator for up to 5 days or freeze for up to 1 month.

To freeze, place the frosted cake in the freezer until solid, then wrap in plastic wrap and foil.

For best results, thaw frozen cake layers or the entire Death By Chocolate Cake overnight in the refrigerator.

Decorating Ideas for Death By Chocolate Cake

Take your Chocolate Cake to the next level with these decoration ideas:

Add a ganache drip around the edges for a professional touch.

Cover the sides with chocolate sprinkles or mini chocolate chips.

Pipe rosettes on the top and fill the center with chocolate shavings.

Keep it simple and rustic with textured spatula lines in the frosting.

Top with chocolate-covered strawberries for an elegant finish.

Recipe Details for Death By Chocolate Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes (plus cooling time)

Servings: 12-16

Ingredients for Death By Chocolate Cake

For the Cake:

2 ¾ cups all-purpose flour

1 cup premium cocoa powder

1 tablespoon baking soda

3 cups granulated sugar

1 ½ teaspoons baking powder

1 ½ teaspoons salt

4 large eggs, room temperature

1 ½ cups buttermilk

1 ½ cups hot strong coffee

½ cup vegetable oil

1 tablespoon vanilla extract

For the Chocolate Buttercream:

2 cups unsalted butter, softened

8 cups powdered sugar

1 cup premium cocoa powder

½ cup heavy cream

2 teaspoons vanilla extract

½ teaspoon salt

8 ounces semi-sweet chocolate, melted and cooled

Optional Ganache:

8 ounces semi-sweet chocolate, chopped

1 cup heavy cream

Instructions for Death By Chocolate Cake

For the Cake:

1. Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, combine eggs, buttermilk, hot coffee, oil, and vanilla.

4. Gradually mix the wet ingredients into the dry ingredients until just combined (the batter will be thin).

5. Divide the batter evenly between the prepared pans.

6. Bake for 28-32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Buttercream:

1. Beat butter until creamy (about 2 minutes).

2. Gradually add powdered sugar and cocoa powder, alternating with heavy cream.

3. Mix in vanilla and salt.

4. Add melted chocolate and beat until smooth and fluffy.

Assembly:

1. Level the cake layers if necessary.

2. Place the first layer on a cake board and spread with buttercream.

3. Repeat with the second layer.

4. Add the top layer and apply a crumb coat. Chill for 15 minutes.

5. Apply the final coat of buttercream, smoothing the sides and top.

6. (Optional) Pour warm ganache around the edges for a drip effect.

Tips for Making the Best Death By Chocolate Cake

No buttermilk? Make your own by adding 1½ tablespoons of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes.

Use room-temperature ingredients for the best texture.

Don’t overbake—moist crumbs are key!

Coffee enhances the chocolate flavor but won’t make the cake taste like coffee.

For extra richness, opt for Dutch-processed cocoa powder.

How to Store Death By Chocolate Cake

Store the frosted Chocolate Cake in the refrigerator for up to 5 days. Let slices sit at room temperature for 20 minutes before serving.

Freeze frosted or unfrosted Chocolate Cake as needed, ensuring proper wrapping for freshness.

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