Indulge in the ultimate chocolate experience with this Death by Chocolate Cake, a rich and decadent dessert that promises to satisfy even the most intense chocolate cravings. With layers of moist chocolate cake enveloped in a luscious frosting, this cake is a chocolate lover’s dream. It boasts a deep, intense chocolate flavor complemented by a dense and fudgy texture. The aroma that wafts through your kitchen as it bakes is irresistible, making it ideal for special occasions, birthdays, or anytime you want to treat yourself and loved ones. Pair it with a scoop of vanilla ice cream for an extra creamy delight. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients

• 2 cups all-purpose flour: The backbone of your cake, giving it structure.
• 2 cups granulated sugar: Sweetens the cake and contributes to moisture.
• 3/4 cup unsweetened cocoa powder: Adds rich chocolate flavor and color.
• 1 1/2 teaspoons baking powder: Helps the cake rise for a fluffy texture.
• 1 1/2 teaspoons baking soda: Works alongside baking powder for leavening.
• 1 teaspoon salt: Enhances the sweetness and flavor of the cake.
• 2 large eggs: Binds the ingredients and adds richness.
• 1 cup whole milk: Keeps the cake moist and adds creaminess.
• 1/2 cup vegetable oil: Contributes to the cake’s moist texture.
• 2 teaspoons vanilla extract: Infuses the cake with a delightful aroma.
• 1 cup boiling water: Loosens the batter, making it thinner and more chocolatey.
• 1 cup dark chocolate chips: Extra chocolatey goodness mixed into the batter.
• 1/2 cup unsalted butter (for frosting): The base of the frosting, providing creaminess.
• 2 cups powdered sugar (for frosting): Sweetens the frosting and gives it stability.
• 1/2 cup unsweetened cocoa powder (for frosting): Adds flavor and richness to the frosting.
• 1/4 cup heavy cream (for frosting): Creates a smooth and silky frosting.
• 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.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well blended.
4. Carefully stir in the boiling water. The batter will be thin after this step. Pour the mixture evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes. Then, gently remove them from the pans and let them cool completely on wire racks.
7. For the frosting, melt the dark chocolate and set it aside. In a separate bowl, beat the unsalted butter until creamy.
8. Gradually add the powdered sugar and cocoa powder, mixing until combined and smooth.
9. Add the heavy cream and vanilla extract, continuing to mix until the frosting is smooth. Stir in the melted chocolate.
10. Once the cakes are completely cool, spread a layer of frosting between the two layers, then coat the top and sides with the remaining frosting.
11. Serve and enjoy your rich, decadent chocolate cake.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour (plus cooling)
• Servings: 12-16
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• Tips: Ensure all ingredients are at room temperature for the best texture. Don’t skip the boiling water, as it intensifies the chocolate flavor.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap the cooled cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
• Variations: Experiment with adding chocolate syrup or espresso powder to enhance the flavor. You can also use milk or semi-sweet chocolate chips instead of dark chocolate.

Frequently Asked Questions

1. Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a softer texture, but may change the cake’s density slightly.

2. How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs.

3. Can I make this recipe as cupcakes?
Yes, pour the batter into cupcake liners and bake for 18-20 minutes.

4. How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for longevity.

5. Can I add nuts to the cake?
Definitely! Chopped walnuts or pecans can be added to the batter for a delightful crunch.

6. Is this cake suitable for layered cakes?
Yes, it’s perfectly moist and sturdy for layering with different fillings or frostings.

People Also Ask (PAA)

1. What makes a cake moist?
Using ingredients like milk, oil, and eggs helps keep the cake moist.

2. How do I cool a cake properly?
Let it cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

3. Can I use margarine instead of butter for the frosting?
Yes, margarine can be used, but it may affect the taste and texture slightly.

4. What type of dark chocolate is best for the recipe?
Choose a high-quality dark chocolate with 60-70% cocoa content for the best flavor.

5. What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, but the frosting may be less creamy.

6. Can I use a different type of frosting?
Absolutely! Cream cheese frosting or whipped cream can create a different flavor profile.

Conclusion

Making a Death by Chocolate Cake is a delightful journey into rich, chocolatey bliss. This recipe not only promises satisfaction but also moments of joy as you share it with family and friends. Don’t hesitate to try it out and let both its flavor and our shared love for chocolate bring warmth into your home. Enjoy every bite and happy baking!