Home · Recipes · Desserts & Baking · Cake Recipes · Layer Cakes Death by Chocolate Cake Author: Maryanne CabreraPublished: Oct 28, 2015Updated: Jun 26, 2024 View Recipe48 ReviewsThis post may contain affiliate links. Read our disclosure policy. A cake for chocolate lovers! Death by Chocolate Cake contains four layer of rich chocolate cake frosted with decadent chocolate buttercream and topped with melted chocolate. Table of Contents Chocolate Fudge Cake Ingredient NotesHelpful Tools and EquipmentStep by Step Assembly InstructionsChocolate GanacheTopping OptionsRelated Chocolate Dessert RecipesDeath By Chocolate CakeView moreView less There is such a thing as too much chocolate on a cake? Impossible. This is by far one of the richest, most decadent cakes I’ve ever made. It’s chocolate overload. A dense and fudge-like chocolate cake with chocolate buttercream topped with dark chocolate ganache and decorated with all sorts of chocolates goodies. Since it’s Halloween, I’m calling it Death by Chocolate Cake! Chocolate Fudge Cake Ingredient Notes Unsweetened Chocolate : Also known as Baker’s Chocolate. This ingredient does not have added sugar, it is primarily used in brownies, mousses, and cakes. Unsweetened Cocoa Powder : There are several choices of unsweetened cocoa powder to choose from: natural cocoa, Dutch-processed cocoa, or black cocoa. For this recipe, I used natural cocoa powder from King Arthur Flour. Brown Sugar : Use either light or dark brown sugar. In a pinch, you may use granulated sugar mixed with molasses. See recipe card notes for details. All-Purpose Flour : I exclusively use King Arthur Flour all-purpose flour for consistency. However, any brand will work. For best results, weigh your ingredients using a kitchen scale. If you prefer to use volume measurements (such as cups), use the Stir and Spoon Method to measure flour. Helpful Tools and Equipment This recipe makes two 6-inch cake rounds. Use a sharp serrated cake knife to divide each cake round into two layers. You will end up with a total of four cake layers. A rotating cake turntable is highly recommended for assembling the layer cake. Step by Step Assembly Instructions Place one chocolate cake layer on rotating turn table or cake stand. Add chocolate buttercream. Use a mini offset spatula to spread buttercream into an even layer. Add second cake layer. Repeat spreading buttercream layer. Repeating adding third and fourth cake alternating with buttercream. Spread a thin layer of buttercream to crumb coat the assembled layer cake. Place in the fridge for 15-30 minutes to allow buttercream to harden. Use remaining buttercream to add a thicker coat all over chilled cake. Chocolate Ganache What is ganache? It is a simple mixture of chocolate and heavy cream. Simmered heavy cream is poured over chopped chocolate. The mixture is whisked together until smooth, shiny, and homogenous. Ingredient proportions determine the ganache consistency. This cake uses a one to one ratio of chocolate to cream. It results in a loose ganache perfect for creating chocolate drips. Topping Options This is the fun part! Top the assembled Death by Chocolate Cake with your choice of chocolate cookies, crackers, and candies. Your options and choices are limitless. The cake in the image above showcases: Pirouette Cookies (rolled wafer cookies) Oreos Mini Reese’s Cups Hershey Kisses Mini or Fun Size Milk Chocolate Bar Related Chocolate Dessert Recipes Chocolate Marshmallow Triple Chocolate Brownies Chocolate Mousse Pie Chocolate Bourbon Caramel Layer Cakes Death By Chocolate Cake No ratings yet A chocolate lovers dream! Cake contains four layer of rich chocolate cake frosted with decadent chocolate buttercream and topped with melted chocolate.Yield: 6-inch layer cake Prep Time: 35 minutes minutesCook Time: 30 minutes minutesAssembly: 20 minutes minutesTotal Time: 1 hour hour 25 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsChocolate Fudge Cake:▢ 3 oz unsweetened chocolate, chopped▢ ⅓ cup unsweetened dark cocoa powder▢ 1 cup water, boiling▢ ¾ cup unsalted butter, room temperature▢ 1 ¼ cup dark brown sugar, packed▢ 2 large eggs, room temperature▢ ⅓ cup sour cream, room temperature▢ 1 teaspoon vanilla extract▢ ¾ cup all-purpose flour▢ ½ cup cake flour▢ 1 teaspoon baking powder▢ ¼ teaspoon kosher saltSimple Chocolate Buttercream:▢ 1 cup unsalted butter, room temperature▢ 3 cups powdered sugar▢ ½ cup unsweetened cocoa powder▢ ¼ teaspoon fine sea salt▢ 2 Tablespoons milk, or heavy creamChocolate Ganache:▢ 3 oz dark chocolate (72% cocoa), finely chopped▢ 3 oz heavy creamChocolate Toppings:▢ Oreos▢ Rolled chocolate wafers▢ fun-sized chocolate bars▢ mini Reese’s peanut butter cups▢ Hershey’s Kisses Instructions Chocolate Fudge Cake:Preheat oven to 350°F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.In a small bowl, combine unsweetened chocolate, cocoa powder and boiling water. Whisk until smooth. Set aside and allow to cool. It is ready to use when it is no longer hot, and just warm to the touch.In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy and smooth. Add eggs and mix until incorporated. Add sour cream and vanilla and continue to mix.In a medium bowl, whisk together all-purpose flour, cake flour, baking powder and salt. Add 1/3 of flour mixture into the bowl of stand mixer. Mix at low speed until almost combined. Pour in half of the cooled chocolate mixture and mix. Add another 1/3 of flour, followed by the remaining half of chocolate. End with the last 1/3 of flour. Mix between each addition and scrape down bowl as needed to ensure thorough mixing.Divide batter evenly between prepared cake pans. Bake for 30 minutes, rotating pans after 15 minutes. Bake until cake is set and toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes. Run a knife or mini offset spatula around the perimeter of the cake to loosen it from the pan. Invert and let cake cool to room temperature on a wire rack.Simple Chocolate Buttercream:In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Sift together powdered sugar and cocoa powder. Add to bowl in three additions. Mix on low speed after each addition. Add salt and milk. Mix until combined. Adjust consistency according to preference. If buttercream is too thick, add milk 1 Tbsp at a time until desired consistency is achieved. If buttercream is too thin, add 1/4 cup sifted powdered sugar (up to 3/4 cup). Set aside until ready to use.Chocolate Ganache:Place chopped chocolate in a large bowl. Bring heavy cream to a simmer. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit for 3 minutes. Remove plastic wrap and stir ganache until homogenous. Allow to sit at room temperature for 8-10 minutes until ganache has slightly thickened.Assembly:Level cake rounds. Slice each cake round into two layers, for a total of 4 layers of cake. Build cake and frost with buttercream. Chill in the fridge while ganache thickens. Once ganache is ready, pour melted chocolate over chilled cake. Immediately decorate the top of the cake with you desired toppings (Oreos, chocolate wafers, chocolate bars, chocolate candies). Place in fridge for 10 minutes to allow chocolate to set up. Remove from fridge and serve immediately. Notes This chocolate fudge cake was also used to make this Speckled Egg Chocolate Cake NutritionCalories: 757kcal | Carbohydrates: 86g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 198mg | Potassium: 340mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1.228IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 4mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Heather (Delicious Not Gorgeous) says: October 28, 2015 as soon as i saw that cross section, i was floored. the cake almost looks like an amazingly fudgy brownie, and both layers are so richly brown that you know they’re chocolatey! Reply
Lokness @ The Missing Lokness says: October 28, 2015 Have to stop by after seeing this cake on instagram! OH MAN, never too much chocolate. Looks super rich. I know all chocolate lovers will want a bite of this! It is a fun idea to order pizzas from a few different places. Never thought of doing that before! I like that! Have a nice relaxing Halloween! Reply
Maryanne Cabrera says: October 29, 2015 Yes, I hope it’s a chocolate lover’s dream! Yes, super excited about all the PIZZA! Hope you have a Happy Halloween :)
Oriane says: October 28, 2015 This cake is so generous. So chocolaaaaaate. I want a slice for my birthday ♥ Reply
Cindy says: October 28, 2015 This looks incredible, Maryanne! We have similar Halloween plans (I love staying in !) and we had a few trick or treaters last year so I am hoping we have more this year! Especially since we handed out full size candy bars…I hope the word spread :) Reply
Maryanne Cabrera says: October 29, 2015 Thanks so much Cindy! Full size candy bars?! Oh man, if I lived near your neighborhood, I’d stop by few times :)
June @ How to Philosophize with Cake says: October 29, 2015 There is never any such thing as “too much chocolate”. This cake looks like it has the perfect amount :) Love the way you decorated it too, so elegant! Reply
Marsha | Marsha's Baking Addiction says: October 29, 2015 This cake is just BEAUTIFUL! I love the cake stand, too! Reply
ellie | fit for the soul says: October 29, 2015 Holy mother of pearl! Yes I just said that after having wanted to say it for many years because this is the perfect occasion to say it. This is one gorgeous cake and you seriously know how to make them look so 100% perfect allll the time! How, though? And I can’t believe how rich it looks. While I wouldn’t be able to eat more than one slice in one sitting, I’d definitely enjoy a small slice every day. :D And ooohhhh Disneyland with pizza sounds like a plan! Reply
Maryanne Cabrera says: October 29, 2015 lol Thanks so much Ellie! You’re so sweet and kind! I could only handle a tiny slice at a time ;)
Claudia | The Brick Kitchen says: October 30, 2015 No, definitely no such thing as too much chocolate – and you have seriously killed it with this cake girl!! SO fudgy and dense looking (the one thing I can’t stand in a chocolate cake is when it is too dry and not chocolately enough!), and that buttercream and ganache just look incredible (love the ganache pour photograph!). Happy halloween! Reply
Amy @ Thoroughly Nourished Life says: November 2, 2015 1. No, there is never, ever, ever too much chocolate in, on, or around a cake! 2. Your Halloween plans sounded incredible! I live in Australia, where Halloween is not a big thing, but my parents still decorate our house and we all gather around and scare the trick-or-treaters who come our way. This year was bigger than last year, which is so nice to see :) 3. GAH!!! You could convince me to do nearly anything for a slice of this cake. Delicious! You’re going to be flooded with invites from family and friends if you promise to bring this cake along! Reply
jo says: December 7, 2015 Absolutely love the look of this – I think im going to make it for my works christmas party since we all have to bring something along! Would it work if i used a normal chocolate cake recipe instead of the fudge cake for the layer bits to make it slightly less rich? Reply
Maryanne Cabrera says: December 7, 2015 Thanks Jo! Yes, you can use a different chocolate cake if you’d like it to be a little less rich. :)
Sonia says: December 8, 2015 This looks sooo good! Your recipes are always creative and artistic :) you really inspire me, especially in cake deco. How long will this cake keep for? I want to make it 1 or 2 days in advance for a friend (I don’t have much time on the day). I heARD chocolate flavours intensify in batter or after being baked when being left for a day or 2. I’m thinking of either making the batter ahead, then baking on the day or baking 1-2 days ahead and keeping it in the fridge? :) Reply
Lori says: March 3, 2016 Wow! Your food looks amazing and this one is no exception! Your website really inspires me. Thanks Maryanne! Reply
JESS says: March 10, 2016 Hi! This looks amazing and I would love to make it for an upcoming party.. about how many servings would you say this makes? Reply
Maryanne Cabrera says: March 10, 2016 Since it’s a super rich and decadent dessert, I’d cut small slices. I’d say this should serve at least 10-12 people.
Laura says: June 4, 2016 Lovely! If I put the ganache on the day before I want to serve it would that be ok? I’ve made the cake now for my moms bday tomorrow and I’d like to completely decorate it as will be rushed tomorrow? X Reply
Maryanne Cabrera says: June 4, 2016 If you pour the ganache ahead of time and store the cake in the fridge, condensation may form on the ganache depending on the humidity of your fridge.
athwifa says: June 12, 2016 Helloo ! Could you please tell me the measurements of the ingredients and baking timings if i wanted to bake a three layer 8 inch cake ? Would be very helpful, thankyouu ! Reply
Donna Van Avery says: July 1, 2016 I have made this cake many times’. for the TOP of the cake the master piece was broken pieces of heath bars. Holy cow!! that was a hit. I to would like to know the measurements for a 8″ Cake pan. I need a regular size cake for parties. Thank you Reply
jane says: August 17, 2016 Can the cake be frozen and then thawed before frosting? Or can the layers be refrigerated a couple of days before frosting? Thx. Reply
Maryanne Cabrera says: August 21, 2016 I don’t suggest freezing this cake. You can keep the layers wrapped up in the fridge for up to three days before frosting. Just be sure to bring the cake back to room temperature before serving.
Natalie Schaffer says: August 28, 2016 I made this cake for my dad’s birthday, who is the biggest chocoholic. This cake was amazing and tasted so good!! Will definitely be making this again!! Reply
Maryanne Cabrera says: August 29, 2016 Happy belated birthday to your father! I’m so glad you enjoyed it! Thank you for trying out the recipe :)
Grace says: October 28, 2016 This looks good! How long does it keep in the fridge? As I am planning to make this for my schools cake making competition and I need to make this a few days before. Thanks! Reply
Aubrey says: November 22, 2016 I need to make this the night before delivering it. Would you suggest I keep it at room temp or in the fridge and then bring it to room temp? Thanks! Reply
Maryanne Cabrera says: November 22, 2016 I would let it chill in the fridge to firm up so it’ll be easier to deliver. And once delivered, allow it to sit at room temperature to soften before serving.
Trina says: May 17, 2017 I made this cake exactly as instructed and noticed that it did not rise very much. Is this normal? Reply
Katie says: November 18, 2017 Do you think, with the consistency of the ganache after it has set in the fridge, that you could pipe writing on to it very carefully without it smudging/messing up too much? Reply
Maryanne Cabrera says: November 20, 2017 The ganache topping will definitely harden after some time in the fridge. Yes, you should be able to pipe writing on top. I suggest piping with white chocolate. I wouldn’t use piping gel or buttercream because that would likely leak/bleed into the ganache.
Margo says: October 31, 2019 This cake has issues. It didn’t rise and has the texture of a flourless chocolate cake Reply
Maryanne Cabrera says: November 7, 2019 Thanks for trying out the recipe. I’m sorry it wasn’t to your liking. The cake is meant to be dense and fudge-like.
Cliff Tigert says: January 14, 2021 I LOVE this recipe and photography!!! I have truly found my number uno pastry chef of all times and this cake is going to be baked soon for a family gathering and celebrating the death of this Corona Virus which has effected us all so badly. Your recipes are fabulous and your photography is truly amazing. Continue in your culinary journey and I will forever be grateful for your guidance in this amazing wealth of your skills as a chef. Do you have a cookbook out which displays your skills? Thank You again and please continue your journey!!! Reply
Amelia says: September 16, 2023 Just want to say this is my family’s favorite cake of all time. My husband doesn’t like cake, but he asks for this one for every holiday! Fantastic recipe! Thanks so much for sharing! Reply