I know the name death by chocolate cake seems a bit aggressive, but what it really means is you’ll be drowning in chocolatey goodness as soon as you take a bite!

It’s made with moist chocolate cake layers, frosted with decadent dark chocolate buttercream and coated with mini chocolate chips. This cake is truly a chocolate lover’s dream.

How to Make This Death by Chocolate Cake

To make sure your death by chocolate cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

Step 1: Make the Chocolate Simple Syrup

Make the chocolate simple syrup first, because it needs time to cool down.

The chocolate simple syrup is optional, but it makes the cake layers super moist!! I think it really takes this cake to the next level, and don’t recommend skipping it.

Step 2: Bake and Level the Chocolate Cake Layers

Next make the chocolate cake batter. Divide the batter evenly between the prepared cake pans, and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.

Once the cake layers have cooled to room temperature, use a serrated knife to level the top of each cake layer. If you’re making these in advance, you can wrap and freeze them at this point.

Wait to soak the cake layers with chocolate simple syrup until right before you plan to assemble the cake.

Step 3: Make the Chocolate Buttercream

While the cake layers bake and cool, make the chocolate buttercream. This frosting can also be made in advance if needed and kept in the fridge for up to a month!

Step 4: Soak and Stack the Cake Layers

Stack and frost cake layers on a greaseproof cake board, using a dab of chocolate buttercream to help stick the first cake layer to the board.

Before you add each cake layer, use a silicone brush to soak the top of the cake layer with chocolate simple syrup.

Spread an even layer of chocolate buttercream on top of each cake layer with a large offset spatula.

Top with some mini chocolate chips to add a little texture to each bite of this cake.

Repeat with the remaining cake layers, then freeze the cake for about 10 minutes in the freezer.

This will help the buttercream between the cake layers firm up and make the cake way easier to frost.

Step 6: Smooth on a Thick Layer of Frosting

Add a thick layer of chocolate buttercream around the cake and smooth it using a bench scraper. This is a very forgiving cake design, so don’t worry if the frosting isn’t perfectly smooth!

We’re going to cover it completely with mini chocolate chips, so no one will know what it looked like before.

Carefully press mini chocolate chips into the frosting on the sides and top of the cake until it’s completely covered.

Step 7: Decorate the Top of the Cake

Decorated the top of the cake with buttercream dollops using any leftover frosting and your favorite frosting tip. I used a Wilton 1M to make my swirls.

Substitutions & Swaps: Chocolate Cake Layers

While I love this death by chocolate cake just the way it is, I know some of you might not have all of these ingredients on hand.

Below are some swaps and substitutions that can be made in this recipe:

• All Purpose Flour – This recipe turns out best with all purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Dark Baking Cocoa – I like to use the Hershey’s brand of dark baking cocoa, but you can also use black cocoa. If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa in its place.
• Sour cream – You can also use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
• Eggs – This recipe uses 2 large eggs. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions & Swaps: Chocolate Buttercream

Below are some great swaps and substitutions that can be made in this recipe.

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Dark Cocoa Powder – If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa or add additional powdered sugar in its place.
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting.
• Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.

Tips for Making the Best Death by Chocolate Cake

• Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
• Be sure to properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same height and bake more evenly.
• Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake and before adding the simple syrup. It makes it so much easier to stack and frost them!

Making this Death by Chocolate Cake in Advance and Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
• Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
• This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Let Me Know What You Think

If you try this death by chocolate cake recipe, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations!

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