Description
Impossibly rich and decadently layered, this Death by Chocolate Cake features moist cocoa cake, luscious chocolate ganache frosting, and a glorious mountain of chocolate toppings. It’s the ultimate dessert for true chocoholics.
Ingredients
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or hot espresso)
- 6 oz bittersweet or semisweet chocolate (at least 60% cacao), chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup chocolate chips
- 1/2 cup chocolate chunks
- Chocolate shavings or curls, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
- Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat until smooth, but do not overmix.
- Slowly mix in boiling water or espresso until fully incorporated. Batter will be thin.
- Divide batter between the pans and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then transfer to wire racks.
- To make ganache: heat heavy cream until simmering. Pour over chopped chocolate and butter, let sit 1 minute, then whisk until smooth. Let cool to spreadable consistency.
- Assemble the cake: place one layer on a serving plate, spread ganache over top, then add second layer. Frost entire cake with remaining ganache.
- Decorate with chocolate chips, chunks, and shavings. Serve at room temperature or slightly warmed.
Notes
- Store leftovers tightly wrapped at room temperature for up to 3 days.
- Freeze slices individually for up to 3 months. Thaw overnight in the fridge.
- Use espresso instead of water for deeper chocolate flavor.
