Death by Chocolate Cake

Indulge your taste buds with a slice of Death by Chocolate Cake—a dessert that truly lives up to its name. This rich and decadent cake features layers of moist chocolate goodness, complemented by a luscious dark chocolate frosting. The combination of the soft, fluffy texture and intense chocolate flavor creates an irresistible delight that is perfect for any chocolate lover. Whether it’s a birthday celebration, an anniversary, or simply a Sunday treat, this cake will have everyone coming back for seconds. The heavenly aroma of baking chocolate wafts through the kitchen, enticing all who enter. So grab your apron, and let’s bring this delightful creation to life!

Ingredients

• 2 cups all-purpose flour: Provides the structure and base for the cake.
• 2 cups granulated sugar: Sweetens the cake for a delightful taste.
• 3/4 cup unsweetened cocoa powder: Adds rich chocolate flavor to the cake.
• 1 1/2 teaspoons baking powder: Helps the cake rise and become fluffy.
• 1 1/2 teaspoons baking soda: Works with the baking powder for leavening.
• 1 teaspoon salt: Enhances the sweetness and balances the flavors.
• 2 large eggs: Binds the ingredients together and adds moisture.
• 1 cup whole milk: Keeps the cake moist and tender.
• 1/2 cup vegetable oil: Adds moisture and richness to the cake.
• 2 teaspoons vanilla extract: Provides a warm, aromatic flavor.
• 1 cup boiling water: Activates the cocoa powder for a rich flavor.
• 1 cup dark chocolate chips: Melts into a gooey filling and adds texture.
• 1/2 cup unsalted butter (for frosting): Provides creaminess and structure to the frosting.
• 2 cups powdered sugar (for frosting): Sweetens the frosting and gives it a smooth texture.
• 1/2 cup unsweetened cocoa powder (for frosting): Adds depth of chocolate flavor to the frosting.
• 1/4 cup heavy cream (for frosting): Ensures the frosting is rich and creamy.
• 1 teaspoon vanilla extract (for frosting): Enhances the overall flavor of the frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients.

3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredient mixture. Beat on medium speed for about 2 minutes until well combined.

4. Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.

5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. After that, transfer them to wire racks to cool completely.

7. For the frosting, melt the dark chocolate in a microwave or double boiler. In a separate bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.

8. Incorporate the heavy cream and vanilla extract, mixing until smooth. Finally, stir in the melted chocolate until fully combined.

9. Once the cakes have cooled completely, spread frosting between the layers and generously cover the top and sides of the cake.

10. Serve and enjoy the rich, chocolatey goodness!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12 slices
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• You can freeze the cake layers wrapped in plastic wrap and foil for up to 3 months; thaw before frosting.
• Consider adding a sprinkle of sea salt on top of the frosting for a delightful sweet and salty contrast.

FAQ

Q1: Can I use milk alternatives for this recipe?
Yes, you can substitute whole milk with almond milk, oat milk, or soy milk for a dairy-free option.

Q2: How can I make this cake even richer?
For an extra indulgent treat, add a layer of chocolate ganache on top of the frosting for added decadence.

Q3: Can I make the cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them just before serving.

Q4: What if I need a smaller cake?
You can halve the recipe and bake in smaller pans or use muffin tins for individual servings.

Q5: Can I add nuts to the cake?
Yes, adding chopped walnuts or pecans can enhance the texture and flavor of the cake.

Q6: What type of cocoa powder should I use?
For the best flavor, use Dutch-processed cocoa powder, but natural cocoa powder works well too.

People Also Ask

Q: How do I know when my cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Q: Can I substitute dark chocolate chips with semi-sweet?
Yes, semi-sweet chocolate chips can be used in place of dark chocolate for a sweeter flavor.

Q: Does this cake need to be refrigerated?
This cake can be stored at room temperature, but refrigeration is recommended if the weather is warm.

Q: How many layers does this recipe make?
This recipe creates a two-layer cake.

Q: Can I use a chocolate cake mix instead?
Using a chocolate cake mix can save time, but it may lack some of the homemade flavor.

Q: What’s the best way to serve this cake?
Serve it plain or with a scoop of vanilla ice cream for an extra treat.

Conclusion

Death by Chocolate Cake is not just a dessert; it is an experience that every chocolate lover should enjoy at least once. The combination of its rich flavors and exquisite texture makes it a true showstopper. Share this delightful cake with friends and family, and watch as their faces light up with joy. So go ahead, indulge in this chocolate masterpiece, and let the rich flavors create sweet memories. Happy baking!