death by chocolate recipe

Written ByJenny Smyth Posted on
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The Best death by chocolate recipe

I’m so excited to share with you my favorite death by chocolate recipe. This rich and decadent dessert is a classic for a reason. It’s a staple at any family gathering, holiday party, or special occasion. The first time I made it, my kids were hesitant to try it, but after one bite, they were hooked.

Now, it’s a regular request at our house. The best part? It’s incredibly easy to make and requires just a few ingredients. I love how the combination of dark chocolate and heavy cream creates a velvety texture that’s simply irresistible.

My family can’t get enough of it, and I’m sure yours will love it just as much as we do. As a busy mom, I appreciate that this recipe is quick to prepare and can be made ahead of time. It’s perfect for busy weeknights or special occasions when you want to impress your guests. The key to this recipe is using high-quality chocolate and heavy cream.

Don’t skimp on the ingredients, or it just won’t be the same. One of the things I love about death by chocolate is that it’s not just a dessert, but an experience. When you take a bite, the flavors explode in your mouth, and the textures meld together in a way that’s truly magical. It’s a sensory experience like no other.

The history of death by chocolate is fascinating. It originated in Europe as a way to showcase the finest chocolates and creamiest textures available. Over time, it evolved into the rich and decadent dessert we know today. To make death by chocolate, you’ll need to start with high-quality dark chocolate and heavy cream.

The best part? You can customize this recipe to your taste by adding nuts, fruit, or other mix-ins.

Death by Chocolate Cake

4.6 from 1141 votes

An intensely rich and decadent chocolate cake with a fudgy center, topped with a glossy chocolate ganache. This dessert is perfect for true chocolate lovers seeking an indulgent treat.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot water

For the Ganache

8 ounces semisweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
4Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
5Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well blended.
6Reduce the speed to low and carefully pour in the hot water, mixing until just combined; the batter will be thin.
7Divide the batter evenly between the prepared pans.
8Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
9Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
10For the ganache, place the chopped chocolate in a heatproof bowl.
11Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges.
12Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until smooth.
13Add the butter and vanilla, stirring until glossy and fully incorporated.
14Place one cake layer on a serving plate and spread about 1/4 of the ganache over the top.
15Place the second layer on top and pour the remaining ganache over the cake, letting it drip down the sides.
16Use a spatula to smooth the top and sides evenly.
17Allow the ganache to set for at least 30 minutes before slicing and serving.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Large mixing bowl
Medium saucepan
Whisk
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 480mg🌾Total Carbs: 68g🥦Dietary Fiber: 4g🍬Sugars: 48g🥩Protein: 7g

📝Notes

For an extra rich flavor, use dark cocoa powder. Ensure all ingredients are at room temperature for the best texture. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Death by Chocolate Cake Works

This recipe is always a good idea for any occasion because it’s easy to make ahead of time and can be served chilled or at room temperature. It’s also perfect for family gatherings because everyone loves it!

One thing to keep in mind when serving death by chocolate is that it’s best served fresh. If you’re planning ahead for a party or event, consider making individual portions so everyone can enjoy their own slice without having to worry about leftovers.

❓ Frequently Asked Questions About Death by Chocolate Cake

Q1: What is death by chocolate?

Death by chocolate is a rich and decadent dessert made with dark chocolate and heavy cream.

Q2: How do I store death by chocolate?

You can store death by chocolate in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q3: Can I make death by chocolate ahead of time?

Yes, you can make death by chocolate ahead of time and refrigerate it until you’re ready to serve.

Q4: What type of chocolate should I use?

The best type of chocolate to use for death by chocolate is high-quality dark chocolate with at least 70% cocoa solids.

Q5: Can I add mix-ins to my death by chocolate?

Yes, you can add mix-ins such as nuts, fruit, or espresso powder to customize your death by chocolate.

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