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Death by Chocolate Cake

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An indulgent, multi-layered chocolate cake, rich with flavor and sure to impress at any gathering.

Ingredients

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  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) white sugar
  • ½ cup (50g) Dutch-processed cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120ml) whole milk
  • 2 large eggs
  • ½ cup (128g) sour cream
  • ½ cup (110g) vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1 cup (240ml) hot water
  • 16 oz (450g) chocolate (milk, dark, or a mix), chopped
  • 2 cups (480ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) cake pans.
  2. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together the milk, eggs, sour cream, vegetable oil, and vanilla in a separate bowl until smooth.
  4. Add the wet mixture to the dry ingredients and whisk until fully combined.
  5. Dissolve the espresso powder in the hot water and add it to the batter, stirring gently.
  6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
  8. Heat the cream in a saucepan until steaming and pour over chopped chocolate to make ganache.
  9. Stir until chocolate is melted and smooth, then cool to spreadable consistency.
  10. Level the tops of each cake layer with a serrated knife.
  11. Slice each cake in half horizontally, resulting in six layers.
  12. Assemble the cake by spreading ganache between layers and covering the entire cake with ganache.

Notes

Serve with whipped cream or ice cream for a delightful combination. Store in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/death-by-chocolate-cake-recipe/

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