Death by chocolate cake is my ultimate dessert for serious chocolate lovers. Every bite is rich, decadent, and deeply satisfying, with layers of moist chocolate cake, luscious chocolate frosting, and extra chocolate add-ins for good measure. It’s the kind of indulgence that makes any occasion feel special—and worth every forkful.

Why You’ll Love This Recipe

I love this cake because it’s unapologetically loaded with chocolate. From the rich, moist cake layers to the silky frosting and optional chocolate chips or ganache, it’s a treat that delivers pure chocolate bliss. It’s perfect for birthdays, celebrations, or anytime I want to spoil myself and others with a show-stopping dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Sugar
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water or hot coffee
Semi-sweet or dark chocolate chips (optional)
Chocolate frosting (homemade or store-bought)
Optional toppings: chocolate shavings, ganache drizzle, or cocoa powder dusting

Directions

I preheat my oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
I add eggs, milk, oil, and vanilla, mixing until the batter is smooth.
I slowly stir in boiling water or hot coffee—the batter will be thin, but that’s what makes the cake so moist.
I fold in chocolate chips if I’m using them.
I divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
I let the cakes cool completely before spreading chocolate frosting between the layers and over the top and sides.
I finish with extra chocolate shavings or a drizzle of ganache for a dramatic touch.

Servings and timing

This recipe makes 12–14 slices and takes about 1 hour and 15 minutes from start to finish, including cooling time.

Variations

Sometimes I swap the semi-sweet chocolate for milk chocolate or dark chocolate for a different intensity. I’ve also layered in chocolate mousse between the cake layers for an even richer dessert. For a mocha twist, I add a teaspoon of espresso powder to the batter.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For the best flavor, I bring refrigerated slices to room temperature before serving. The cake also freezes well for up to 2 months when wrapped tightly.

FAQs

Can I make this cake ahead of time?

Yes, I bake the cake layers a day ahead, wrap them tightly, and frost the next day for easier handling.

Can I use a boxed cake mix?

I can, but I like to enhance it with extra cocoa powder, chocolate chips, or brewed coffee for a more intense chocolate flavor.

How do I make it extra moist?

Using hot coffee instead of water deepens the flavor and helps keep the cake soft and moist.

Can I turn this into cupcakes?

Yes, I divide the batter into lined muffin tins and bake for about 18–22 minutes.

What’s the best frosting for this cake?

I prefer a rich chocolate buttercream or whipped ganache, but cream cheese frosting with cocoa also works beautifully.

Conclusion

Death by chocolate cake is a dream dessert for anyone who craves deep, rich, chocolatey goodness. It’s indulgent, impressive, and always the highlight of the table—guaranteed to satisfy even the most devoted chocolate fan.