Death by Chocolate Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: slices

Calories: 1037kcal

Author: Becky Hardin - Easy Dessert Recipes

Three layers of rich, dense chocolate cake all held together by thick layers of homemade chocolate frosting - Death by Chocolate Cake is the definition of sinful indulgence! Treat yourself to this chocolatey masterpiece today.

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Equipment

Kitchen Scale (optional)
3 9-inch Round Cake Pan
Hand Mixer
Fine-Mesh Sieve
Piping Tip Set (optional)

Ingredients

For the Cake

3½ cups all-purpose flour 420 grams
2 cups granulated sugar 400 grams
1 cup brown sugar 213 grams
1½ cups unsweetened cocoa powder 126 grams
1 tablespoon baking soda 18 grams
2 teaspoons baking powder 8 grams
1 teaspoon kosher salt 3 grams
5 large eggs 250 grams
2 cups milk 454 grams
1 cup plain Greek yogurt 227 grams
1 cup water 227 grams
1 tablespoon pure vanilla extract 12 grams
¾ cup unsalted butter 170 grams, melted (1½ sticks)
¾ cup chocolate chips 128 grams

For the Frosting

2 cups unsalted butter 452 grams, room temperature (4 sticks)
4 cups powdered sugar 452 grams
1 cup unsweetened cocoa powder 84 grams
2 teaspoons pure vanilla extract 8 grams
½ teaspoon kosher salt
½ cup heavy cream 114 grams
Chocolate chips optional, for garnish
Chocolate sprinkles optional, for garnish

Instructions

Preheat oven to 350°F. Grease 3 9-inch round cake pans with butter or nonstick spray. Set aside.
Add the flour, sugars, cocoa powder, baking soda, baking powder, and salt to a large bowl and whisk until combined.
3½ cups all-purpose flour, 2 cups granulated sugar, 1 cup brown sugar, 1½ cups unsweetened cocoa powder, 1 tablespoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt
In a separate bowl, whisk the eggs, milk, Greek yogurt, water, vanilla extract, and melted butter together.
5 large eggs, 2 cups milk, 1 cup plain Greek yogurt, 1 cup water, 1 tablespoon pure vanilla extract, ¾ cup unsalted butter
Add the wet ingredients to the dry ingredients and mix with a hand mixer until just combined.
Fold in the chocolate chips.
¾ cup chocolate chips
Pour the batter evenly among the 3 cake pans.
Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
While the cake is baking and cooling, make the frosting. Start by creaming the butter until smooth with a hand mixer.
2 cups unsalted butter
Sift in the powdered sugar and cocoa powder. Mix until well incorporated.
4 cups powdered sugar, 1 cup unsweetened cocoa powder
Add in the vanilla extract, salt, and heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, ½ cup heavy cream
Transfer 1 cake layer to a cake stand and add a layer of frosting on top. Add on the 2nd cake layer, another layer of frosting, and the 3rd layer of cake.
Frost the entire exterior of the cake.
Pipe designs on the top of the cake if desired. Add chocolate chips and sprinkles to the top and sides of the cake, if desired.
Chocolate chips, Chocolate sprinkles

Video

Notes

You can use sour cream or plain regular yogurt in place of the Greek yogurt.
To create the perfect cake consistency, avoid over mixing the cake batter!
The butter must be softened, not cold or melted, to make the perfect frosting.
All chocolate chips are delicious! I like to use semisweet for this recipe, but dark or milk chocolate chips will get the job done as well.
Nutritional information does not include optional ingredients.

Storage: Store death by chocolate cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition