Death By Chocolate Cake

I still remember the first time I made this Death By Chocolate Cake. I wasn’t aiming to impress anyone—I just wanted a real chocolate cake.

No dry slices. No bland cocoa flavor. Just something that actually felt like chocolate when you took a bite.

Deep, soft, rich… the kind of cake that makes you close your eyes for a second and forget the world.

This one nailed it.

It turned out so thick and moist, I didn’t even need syrup to keep it soft. The layers came out perfect—fluffy but solid enough to hold that glossy fudge filling. And that filling?

I could eat it with a spoon. It’s dark, smooth, and sits like a velvet ribbon between each layer.

Then comes the buttercream—light, chocolatey, and spread only on the top. No fancy piping, no need to frost the sides.

Just a generous crown of chocolate chips pressed into the top, giving every bite a tiny crunch to balance the softness inside.

Every time I make it now, it gets quiet at the table. No chatter. No forks clinking. Just that happy silence when everyone’s too busy enjoying the cake to say a word.

If you’ve ever wanted a chocolate cake that feels like the chocolate cake—this is the one I trust every time.

Let me show you exactly how I make it. No tricks. Just real ingredients, clear steps, and one unforgettable cake.

Table of Contents

Death By Chocolate Cake Recipe

Ingredients

For the Chocolate Cake (Three Layers):

2 cups all-purpose flour (sifted)
1¾ cups granulated sugar
¾ cup unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup vegetable oil
¾ cup plain full-fat yogurt
1 cup warm water
½ cup whole milk
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 teaspoon instant coffee (optional, enhances chocolate flavor)

For the Fudge Filling (Between Layers):

1 cup semi-sweet chocolate chips
¾ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Pinch of salt

For the Chocolate Buttercream Frosting (Top Layer):

1 cup unsalted butter (softened)
2½ cups powdered sugar (sifted)
½ cup cocoa powder (Dutch-process)
3 tablespoons heavy cream (adjust for consistency)
1 teaspoon vanilla extract
Pinch of salt

For Garnish:

½ cup semi-sweet mini chocolate chips (or regular if mini not available)

Instructions

Preheat oven to 175°C (350°F). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly dust with flour and tap out the excess.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix oil, yogurt, eggs, warm water, milk, vanilla extract, and instant coffee. Beat until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients. Whisk until the batter is smooth and free of lumps. Do not overmix.
Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks. Cool completely before filling and frosting.
In a small saucepan, heat heavy cream until just beginning to simmer. Turn off the heat.
Add chocolate chips and butter to the hot cream. Let sit for 1 minute, then stir until smooth. Add vanilla and a pinch of salt. Let the ganache thicken slightly at room temperature for 20–30 minutes until it’s spreadable but still glossy.
In a mixing bowl, beat softened butter for 2–3 minutes until light and fluffy.
Sift in cocoa powder and powdered sugar gradually, mixing on low speed until incorporated.
Add vanilla extract, salt, and cream. Beat on high speed for 2–3 minutes until frosting is smooth and airy. Adjust with more cream if needed for spreadable consistency.
Place the first cake layer on a serving plate or turntable. Spread a thick layer of chocolate fudge filling evenly across the top.
Repeat with the second cake layer and more fudge filling.
Place the final cake layer on top. Gently press to level it.
Spread a generous layer of chocolate buttercream over the top of the cake only — do not frost the sides.
Immediately sprinkle mini chocolate chips over the top frosting, covering it edge-to-edge as shown in the image.
Chill the assembled cake for at least 30–45 minutes before slicing to allow the layers to set.
Slice with a warm knife (dip in hot water and wipe) for clean, picture-perfect slices. Serve chilled or at room temperature depending on preference.

How Do I Keep Death By Chocolate Cake Moist?

A rich chocolate cake should never be dry. Try these tips to lock in moisture and keep your cake soft for days:

Use oil instead of butter: Oil keeps the cake moist for longer because it doesn’t solidify like butter.
Don’t overbake: Bake only until a toothpick comes out with a few crumbs – not clean. Overbaking dries it out.
Add yogurt or sour cream: These add moisture and richness to the batter.
Use warm water or hot coffee: This helps cocoa powder bloom and improves texture and moisture.
Let it cool properly before covering: Wrapping a warm cake traps steam and ruins the texture.
Store it the right way: Cover it tightly with plastic wrap or keep it in an airtight container.

Can I Make Death By Chocolate Cake Ahead Of Time?

Yes, you can! Making it in advance actually improves the flavor and makes the layers easier to work with.

Bake the layers 1–2 days before: Wrap each cooled layer tightly in plastic and store at room temperature.
Make the frosting and filling early: Keep them in the fridge, and let them soften before spreading.
Assemble the full cake a day ahead: It gives time for flavors to blend and the cake to settle.
Don’t decorate with chocolate chips too early: Add them on top just before serving so they stay firm and fresh.

Can I Freeze Death By Chocolate Cake?

Freezing works great for this cake – just follow a few simple steps.

Freeze the cake layers separately: Wrap each layer in plastic wrap, then foil. Label and freeze for up to 2 months.
Freeze the fully frosted cake: Place in the freezer uncovered for 1 hour, then wrap it well. Thaw overnight in the fridge.
Avoid freezing fillings with cream cheese or whipped cream: They can change texture after thawing.
Don’t decorate before freezing: Add final touches after thawing for best appearance.
Let it come to room temp before serving: This brings back the soft, moist texture.

Can I Make Death By Chocolate Cake Without Eggs?

Yes, you can still enjoy a rich chocolate cake without using eggs. Here are the best replacements:

Yogurt (plain): Use ¼ cup per egg – works well for moisture and texture.
Applesauce (unsweetened): ¼ cup per egg – gives a soft and fluffy texture.
Mashed bananas: ¼ cup per egg – adds mild sweetness and softness.
Vinegar and baking soda: 1 tablespoon vinegar + 1 teaspoon baking soda per egg – makes the cake light and airy.
Store-bought egg replacer powder: Follow package directions – reliable and easy.

Can I Use a Cake Mix To Make Death By Chocolate Cake?

Yes, you can use a cake mix, but a few extra steps will make it taste homemade and rich.

Use milk instead of water: Makes the cake taste richer and more full.
Add an extra egg: Gives more structure and softness.
Use melted butter instead of oil: Adds more flavor and depth.
Add a spoon of yogurt or sour cream: Helps with moisture and makes it feel homemade.
Mix in chocolate chips or chunks: For extra chocolate in every bite.
Use fudge or ganache between layers: Makes it truly taste like a Death By Chocolate Cake.

How Do I Store Leftover Death By Chocolate Cake?

To keep leftover cake fresh and soft, store it properly using these tips:

At room temperature: Keep in an airtight container and eat within 2 days.
In the fridge: Wrap in plastic wrap or store in a box – stays fresh for up to 5 days.
Avoid uncovered storage: It makes the cake dry and the frosting hard.
For longer storage: Slice the cake, wrap pieces in plastic wrap and foil, and freeze.