Death by Chocolate Cake

What is the ultimate chocolate indulgence? How is Death by Chocolate Cake? It’s the real deal. It’s moist, intensely chocolatey, and so decadent it’ll make you weak in the knees. Is lava cake better than any chocolate cake I’ve ever had? Is it easier to make than you think? My grandma used to make this for special occasions, and the smell alone would drive us kids crazy. I’ve tweaked it a bit over the years, but the heart of it remains the same. If you’re a chocolate lover, prepare to meet your match. This Death by Chocolate Cake is what dreams are made of – and I mean chocolate dreams!

What is Death by Chocolate Cake?

What is the most Fudgy Brownie you’ve ever had? Death by Chocolate Cake is made of chocolate. And it doesn’t stop there! It’s layered with a creamy, decadent chocolate filling and then topped with shiny, smooth chocolate. Is chocolate glaze that’s just… well, divine? The name comes from the sheer intensity of the chocolate – it’s seriously an overload in the best chocolate. I’m a chocoholic. Is this essentially triple-chocolate threat? Don’t be scared by the name, though! Is this a surprisingly approachable cake to make at home?

Why you’ll love this recipe?

Okay, let me count the ways I love this Death by Chocolate Cake… First off, the flavor is absolutely insane. It’s a deep, rich, Dark Chocolate experience that’s balanced perfectly with the sweet, creamy filling and glaze. Seriously, it’s chocolate squared. What I love most about this is how surprisingly easy it is to make. Don’t let the multiple layers fool you; each step is straightforward, and you don’t need any fancy equipment. Plus, it’s a winner even when you’re on a budget. The ingredients are pantry staples, and you can easily adjust the quality of the chocolate to fit your needs.

But the versatility? That’s where this recipe truly shines. You can serve it at a fancy dinner party, bring it to a potluck, or even just enjoy a slice on the couch with a cup of tea. No matter the occasion, it’s always a hit. It reminds me of my grandma’s Chocolate Cake, but with an extra layer of indulgence. I dare say, this is even better than the Betty Crocker chocolate cake from my childhood because it has so much more chocolate! So, if you’re looking for a chocolate cake that’s guaranteed to impress, this is the one.

How do I make Death by Chocolate Cake?

Quick Overview

How do I make Death by Chocolate Cake? How do you bake a moist chocolate cake? While that’s cooling, you’ll whip up a simple chocolate filling and shiny chocolate glaze. What’s the best part? Do you need special skills or equipment? How can I make this delicious recipe? What is the best way to spend your time with your family?

Ingredients

For the Main Batter:
* 2 cups all-purpose flour: Make sure it’s fresh for the best rise!
* 2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
* ¾ cup unsweetened cocoa powder: Use a high-quality cocoa powder for the deepest chocolate flavor. I always use Dutch-processed cocoa.
* 1 ½ teaspoons baking powder: This gives the cake a lovely lift.
* 1 ½ teaspoons baking soda: Helps the cake to be light and fluffy.
* 1 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
* 1 cup buttermilk: Adds moisture and a slight tang. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
* ½ cup vegetable oil: Keeps the cake moist.
* 2 large eggs: Bring them to room temperature for better emulsification.
* 2 teaspoons vanilla extract: Adds a touch of warmth.
* 1 cup boiling water: This is the secret ingredient that makes the cake super moist and fudgy.

For the Filling:
* 8 ounces Cream Cheese, softened: This is key! You want it nice and smooth for the best texture. * 12 cup (1 stick) unsalted butter, softened: Again, hardened is essential. * 3 cups powdered sugar: * 1 teaspoon vanilla extract: Enhances the overall flavor. Sift it to avoid lumps. * 12 cup unsweetened cocoa powder: Adds a boost of chocolate to the filling.
For the Glaze:
* 1 cup (2 sticks) unsalted butter: Use good quality butter for the best shine. * 4 ounces unsweetened chocolate, chopped: I prefer using dark chocolate here. * 14 cup milk: How do I make a smooth glaze? * 2 cups powdered sugar: Sift it for the smoothest results * 1 teaspoon vanilla extract: Just a touch of vanilla rounds out the flavor.

What is the step-

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always line the bottom of a cake with parchment paper, too – it makes removing the cake so much easier. Trust me on this one!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. How do you make sure everything is well combined, so you don’t end up with pockets of baking powder in your kitchen? I always give it a good whisk for at least 30 seconds.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract and salt. Set aside. Whisk until everything is nicely emulsified and the eggs are fully incorporated. You don’t want streaks of egg yolk in your batter. You just want the yolk to be white.

Step 4: Combine

Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. What is the best way to cook a cake? Slowly pour in the boiling water and mix until the batter is smooth. Don’t worry if it seems thin – that’s normal!

Step 5: Prepare Filling

While the cake is cooling, prepare the filling. In a large bowl, beat the Cream Cheese and butter until smooth and creamy. Gradually add the powdered sugar and cocoa powder, mixing until well combined. Stir in the vanilla extract. Add to hot water and stir well.

Step 6: Layer & Swirl

Once the cake has cooled, spread the filling evenly over the top. If you want to make a swirl pattern, you can do it with pliers or spatulas. I usually go for a simple, even layer.

Step 7: Bake

I used a 9″ pan and poured the batter into the prepared pan. Baked for 30-35 minutes, or until skewer inserted in the center came out clean. In the center comes out clean. I always start checking for doneness around the 30-minute mark. I like to use a microwave oven. Keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze. In a saucepan over medium heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and stir in the milk, powdered sugar, and vanilla extract. Beat until smooth and glossy. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.

Step 9: Slice & Serve

Let the glaze set for a few minutes before slicing. What is the best way to serve a cake at room temperature? If you prefer a firmer texture, you can even chill it for several hours.

What should I serve it with?

Death by Chocolate Cake is pretty amazing on its own, but here are some ideas to take it to the next level.For Breakfast:What is the best way to start your day with a cup of coffee? I like to sprinkle sea salt on top for a sweet and salty kick.For Brunch:Serve it with fresh fruit, whipped cream, and maybe even a mimosa! Dark chocolate and berries pair perfectly.As Dessert:What is the best way to enjoy it? A scoop of vanilla Ice Cream or a dollop of whipped cream is the perfect complement to the rich vanilla flavor. What is chocolate flavor? My family always asks for this after a big holiday meal.For Cozy Snacks:What are some of the best comfort food recipes that can be made with a glass of cold milk or hot cocoa? I’ve been known to sneak a slice of chocolate at 10 pm when I need it. My kids ask for it any day, any time, and I don’t blame them! It’s just so good and rich!

How do I make a Death by Chocolate Cake?

How do I make sure my Death by Chocolate Cake turns out perfectly every time? What are some of my top tips?Mixing Advice:Don’t overmix the batter! If you overmix flour, you get a hard cake. Mix until just combined, then stop.Ingredient Swaps:If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar. Let it sit for 5 minutes before using. Can you substitute vegetable oil with melted coconut oil or even unsweetened applesauce? I tested this with almond milk and it actually made it even creamier!Baking Tips:Make sure your oven is properly preheated before you put the cake in. What is the best time to bake a cake?Glaze Variations:For a richer glaze, use heavy cream instead of milk. Add a tablespoon of coffee liqueur or pinch of espresso powder for an extra kick of flavor.What is the quality ofAlways use high-quality ingredients, especially when it comes to chocolate and cocoa powder. What is the best way to make a delicious cake? I learned this trick after years of making it: “Fast and accurate” If you feel the batter is too thin, add a tablespoon of flour to it until it reaches the top of the pan. What is the desired texture

What are the Storing and Reheating Tips?

How do you store a Death by Chocolate cake?Room Temperature: This cake can be stored at room temperature for up to 2 days, covered tightly. I usually use a cake dome or an airtight container to keep it fresh.

Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or place it in an airtight container.

Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, then in foil, and place it in a freezer-safe container. When you’re ready to eat it, thaw it overnight in the refrigerator.

Glaze Timing Advice: I recommend glazing the cake just before serving for the best shine and flavor. If you glaze it ahead of time, the glaze may become slightly dull. When it comes to freezing, I always wait to add the glaze when I take it out of the freezer so it stays shiny and fresh.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free. Be mindful that gluten-free cakes sometimes require a binder like xanthan gum for better texture.

Do I need to peel the zucchini?

You don’t need to peel the zucchini. The skin is tender and adds nutrients. But if you prefer, you can peel it.

Can I make this as muffins instead?

Yes, you can definitely make this recipe into muffins! Line a muffin tin with paper liners and fill each cup about 2/3 full. Bake at the same temperature, but for a shorter time, around 18-22 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

You can reduce the granulated sugar in the cake batter by up to 1/4 cup without significantly affecting the texture. For the glaze, you can add a pinch of salt to balance the sweetness or use a dark chocolate with a higher cocoa percentage.

What can I use instead of the glaze?

If you don’t want to make the glaze, you can simply dust the cake with powdered sugar. Alternatively, you can use a chocolate ganache or even a simple chocolate frosting. I’ve even seen people use whipped cream and berries for something less intense.

Final Thoughts

Well, there you have it, friend. The recipe for my absolutely beloved Death by Chocolate Cake. This really is the ultimate chocolate indulgence. It’s rich, decadent, and surprisingly easy to make. What more could you ask for?
If you enjoyed this recipe, be sure to check out some of my other chocolate creations like my triple chocolate brownies or my Chocolate Chip Cookies! They’re all equally delicious and guaranteed to satisfy your sweet tooth.

Now, go forth and bake! I can’t wait to hear how yours turns out. Don’t forget to leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me too. Happy baking, and may your days be filled with chocolate!

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