Prepare to indulge in the most decadent, chocolate-packed cake you’ve ever tasted. This Death by Chocolate Cake is not for the faint of heart but for those who believe there’s no such thing as too much chocolate. Perfect for birthdays, anniversaries, or just because you deserve it.
Why This Recipe Works
- Uses a combination of cocoa powder and melted chocolate for a deep, rich chocolate flavor.
- The addition of sour cream ensures the cake is moist and tender.
- A silky chocolate ganache frosting takes this cake over the top.
- Simple ingredients come together to create a show-stopping dessert.
- Perfect balance of sweetness and chocolate intensity.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Cooling rack
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. This ensures your cakes will release easily after baking. Tip: Use cocoa powder instead of flour for dusting to keep the chocolate theme going.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting removes lumps and aerates the flour, leading to a lighter cake. Whisk these ingredients until well combined.
Add Wet Ingredients
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer until well combined. Gradually add the boiling water, mixing until the batter is smooth. The batter will be thin, but that’s okay. Tip: The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the cakes to fall.
Make the Ganache
While the cakes cool, make the ganache. Place the chopped chocolate in a bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth. Tip: For a thicker ganache, let it cool slightly before frosting the cake.
Assemble the Cake
Once the cakes are completely cool, spread a layer of ganache on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining ganache. Use a spatula to smooth the frosting for a professional look.
Tips and Tricks
For an even more intense chocolate experience, consider adding a layer of chocolate mousse between the cake layers. If you’re short on time, you can use a high-quality store-bought chocolate frosting instead of making ganache. To ensure your cakes bake evenly, rotate the pans halfway through baking. For a decorative touch, sprinkle chocolate shavings or cocoa powder on top of the frosted cake. Remember, the key to a moist cake is not overbaking it, so keep an eye on the oven.
Recipe Variations
- Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
- Incorporate chocolate chips into the batter for extra chocolatey bites.
- Use dark chocolate instead of semisweet for a richer, less sweet cake.
- Top the cake with fresh berries for a contrast to the rich chocolate.
- Add a layer of caramel or peanut butter between the cake layers for a twist on the classic.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitution blend suitable for baking. The texture might be slightly different, but the flavor will still be fantastic.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let it come to room temperature before serving for the best texture and flavor.
Can I freeze this cake?
Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving. You can also freeze the frosted cake, though the ganache may lose some of its shine.
Summary
This Death by Chocolate Cake is the ultimate treat for chocolate lovers. With its moist layers, rich chocolate flavor, and silky ganache frosting, it’s sure to impress. Whether for a special occasion or a chocolate craving, this cake delivers decadence in every bite.
