This Death by Chocolate Cake is a must-try for true chocolate lovers. The name says it all: rich, intense and indulgent.
Taste and Occasion
If you can’t get enough of chocolate, this easy “Death by Chocolate” cake is for you. Expect a deeply chocolatey cake topped with a silky ganache—decadent and moist. The concept comes from the US and has many variations: layered cakes with frosting, flourless versions, cakes using only cocoa, or simpler sheet-cake styles. This recipe blends elements from several versions to create a reliably chocolate-forward cake that works for coffee gatherings, birthdays, or any time you want an extra-special dessert.
Ingredients
There isn’t a single definitive “Death by Chocolate” recipe, so I combined techniques from different chocolate cakes. The batter here resembles a brownie-style cake with relatively little flour and uses both chopped chocolate and cocoa for depth of flavor. Below are the ingredients for the cake and an optional ganache topping.
How to make the Death by Chocolate Cake
Start by gently melting the butter with the chopped chocolate in a heatproof bowl over a hot water bath. Allow this mixture to cool until lukewarm. Preheat the oven to 350°F (175°C). Grease a 10 inch / 26 cm springform pan and dust with a little flour.
Beat the eggs with the brown sugar for 1–2 minutes until slightly foamy. Whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder and salt. Add the dry mixture to the chocolate-butter mix along with the buttermilk and vanilla, stirring just until combined to form a uniform batter. Pour the batter into the prepared pan, smooth the top and bake for 25–30 minutes. The cake should be fully set but still moist—avoid overbaking.
While the cake bakes, prepare the ganache if using it: finely chop the chocolate. Heat the cream in a small saucepan until very hot but not boiling. Remove from the heat, add the chocolate and let stand for about 2 minutes. Stir vigorously until smooth and glossy. Let the ganache thicken for about 15 minutes at room temperature; if it remains too soft, chill briefly in the freezer, checking frequently.
When the cake has cooled, spread the ganache over the top with a small palette knife or offset spatula. Smooth it for a sleek finish or create waves for a more rustic look. Store the finished cake refrigerated.
Top Tip
This cake is rich, chocolatey, and stays moist even without excessive amounts of sugar or chocolate. It can be made a day ahead and kept refrigerated, or frozen for longer storage. Slice while slightly chilled for clean cuts and the best texture.
Recipe Card
Death by Chocolate
25
25
30
259kcal
Equipment
- 1 springform pan (10 in / 26 cm)
Ingredients
For the dough
- 140 grams (⅔ cup) butter
- 180 grams (1 cup) dark or milk chocolate
- 140 grams (⅔ cup) brown sugar
- 3 eggs, medium
- 200 grams (1 ⅔ cups) all-purpose flour
- 25 grams (⅓ cup) sifted baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 pinches salt
- ½ teaspoon vanilla paste (optional)
- 170 milliliters (11 ½ tbsp) buttermilk
For the optional ganache
- 120 grams (½ cup) cream
- 140 grams (⅘ cup) dark or milk chocolate
Instructions
- Melt the butter and chopped chocolate together in a heatproof bowl over a hot water bath. Cool to lukewarm. Preheat oven to 350°F/175°C. Grease and flour a 10 in / 26 cm springform pan.
- Beat the eggs with the brown sugar for 1–2 minutes until foamy. Combine flour, sifted cocoa, baking soda, baking powder and salt. Add dry mix to the chocolate mixture along with buttermilk and vanilla. Mix briefly until just combined.
- Pour batter into the prepared pan, smooth the surface and bake for 25–30 minutes. The cake should be set but still moist—avoid overbaking.
- While baking, prepare the ganache: finely chop the chocolate. Heat the cream until very hot but not boiling, remove from heat and add the chocolate. Let stand 2 minutes, then stir until smooth. Allow to thicken ~15 minutes, chill briefly if needed.
- Spread the ganache over the cooled cake. Smooth or create waves as desired. Keep refrigerated.
Ingredient substitutions
Variations
This Death by Chocolate cake works well as an alternative to classic chocolate cakes. It’s perfect for coffee time, parties or birthdays. If you prefer lighter or specialized versions, you can adapt the recipe—try reducing sugar, using different chocolate percentages, or experimenting with vegan or keto substitutions to suit dietary preferences while keeping the chocolate flavor front and center.
