If you are a chocolate lover, this Death By Chocolate Cake is the ultimate indulgence for you. It’s rich, decadent, and perfect for any occasion. Whether you’re celebrating a birthday, anniversary, or just have a sweet craving, this cake will satisfy all your chocolate desires. Today, I’m excited to share this wonderful recipe that has become a family favorite in our household.
I first encountered this recipe during a family reunion at my grandmother’s house. My cousin, who is an excellent baker, brought this cake, and it quickly became the highlight of our gathering. The layers of chocolate goodness were so irresistible that everyone asked for the recipe. Since then, it has become a staple at our family celebrations, and I’m thrilled to share it with you.
This cake is incredibly versatile. If you’re a fan of intense chocolate flavor, the combination of regular and dark cocoa powder will hit the spot. The espresso powder, though optional, enhances the chocolate flavor and gives it a richer taste. For those who prefer a different twist, you can use flavored frosting, such as mint or orange, to add a unique dimension to the cake. Additionally, for those with dietary restrictions, the recipe can easily be made gluten-free by using a gluten-free all-purpose flour blend.
I love how easy and quick this recipe is to make. In just under 30 minutes, you can have a mouth-watering dessert ready to impress your guests. So, grab your mixing bowls, preheat your oven, and let’s get baking. This Death By Chocolate Cake is sure to become a favorite in your home, just like it is in mine.
Making Death By Chocolate Cake Recipe
Click here to get printable version
Ingredients
- 1 cup chocolate frosting
- 1/4 cup cocoa powder
- 2 cups sugar (white or brown)
- 3/4 cup oil (vegetable, canola, or any neutral tasting oil)
- 2 cups water
- 1 teaspoon espresso powder (optional)
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup dark cocoa powder (also called black cocoa powder ** See notes)
- 2 tablespoon vinegar (white or apple cider)
- 2 teaspoon baking soda
- 3 cups all purpose flour (use gluten free, if needed * See notes)
Directions
- Start by preheating your oven to 350°F and generously greasing two 8-inch cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, dark cocoa powder, baking soda, espresso powder, and salt.
- Add the vanilla extract, vinegar, oil, and water to the dry ingredients. Stir until smooth and well combined.
- Pour the batter evenly into the two greased cake pans. Bake for 25-27 minutes, or until a skewer inserted in the center comes out clean.
- Remove the cakes from the oven and allow them to cool completely. Once cooled, slice each cake in half horizontally to create four thin layers.
- To assemble the cake, place the first layer on a flat surface and spread a generous amount of frosting over it. Continue layering and frosting until all layers are stacked.
- Frost the top of the cake and refrigerate for at least 30 minutes to set before serving.
FAQs:
Can I use a different type of vinegar in this recipe?
Yes, you can use either white vinegar or apple cider vinegar. Both types work well in this recipe and will not affect the taste of the cake.
What can I use as a substitute for the espresso powder?
If you don’t have espresso powder, you can omit it or use instant coffee granules. The espresso powder enhances the chocolate flavor, but the cake will still be delicious without it.
How do I make this cake gluten-free?
To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is suitable for baking and contains a binder like xanthan gum.
Can I use a different type of cocoa powder?
Yes, you can use regular cocoa powder if you don’t have dark cocoa powder. However, using both types of cocoa powder gives the cake a richer, more intense chocolate flavor.
How should I store the cake once it is assembled?
Once assembled, store the cake in the refrigerator. Make sure it is covered or placed in an airtight container to keep it fresh. The cake can be refrigerated for up to five days.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and freeze them. Just make sure they are well-wrapped to prevent freezer burn. Thaw the layers completely before assembling and frosting the cake.
Death By Chocolate Cake
Ingredients
- 3/4 cup oil vegetable, canola, or any neutral tasting oil
- 2 cups water
- 1 cup chocolate frosting
- 1 teaspoon espresso powder optional
- 2 cups sugar white or brown
- 2 teaspoon vanilla extract
- 2 tablespoon vinegar white or apple cider
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup dark cocoa powder also called black cocoa powder
- 2 teaspoon baking soda
- 3 cups all purpose flour use gluten free, if needed
Instructions
- Preheat the oven to 350°F. Generously grease two 8-inch cake pans and set aside.
- In a large bowl, combine flour, sugar, cocoa powder, dark cocoa powder, baking soda, espresso powder, and salt. Mix well. Add vanilla extract, vinegar, oil, and water, stirring until the mixture is smooth and well combined.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-27 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool completely. Once cooled, carefully slice each cake in half horizontally to create four thin layers.
- To assemble, place the first cake layer on a flat surface and spread a generous amount of frosting over it. Add the next layer on top and repeat the process until all layers are stacked. Frost the top of the cake and refrigerate for at least 30 minutes to let it set.
