Death by Chocolate Cake

This death by chocolate cake is a triple threat of rich, indulgent chocolate flavors layered into one showstopping dessert. The ultra-moist cake layers are infused with espresso to enhance the chocolate intensity, then smothered with silky chocolate buttercream and crowned with a glossy ganache that cascades down the sides.

I first made this cake for my best friend's birthday during college, and it instantly became my signature dessert. The way everyone's eyes widen at first sight of those perfect chocolate drips makes the effort entirely worthwhile.

Ingredients

• Instant espresso powder: Adds depth to the chocolate flavor without making the cake taste like coffee
• All-purpose flour: Creates the perfect structure while keeping the cake tender
• Cocoa powder: Use Dutch-processed for a deeper color and smoother flavor
• Buttermilk: Provides moisture and activates the leavening agents for the perfect rise
• Vegetable oil: Keeps the cake incredibly moist even days after baking
• Room temperature butter: For the frosting ensures a silky smooth texture
• Quality chocolate chips: For the ganache use semisweet for the perfect balance of sweetness
• Whipping cream: Creates that luscious pourable ganache texture

Step-by-Step Instructions

Prepare the Pans:

Preheat your oven to 350°F. Spray two 8 or 9-inch round cake pans with cooking spray then line with parchment paper circles. The parchment ensures your cakes release perfectly without any sticking.

Mix the Dry Ingredients:

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Sifting prevents lumps and ensures even distribution of the leavening agents throughout the batter.

Create the Chocolate Base:

Dissolve the espresso powder in hot water in a separate large bowl, whisking until completely dissolved. Add buttermilk, vegetable oil, eggs, and vanilla, mixing thoroughly. This wet mixture is the flavor foundation of your cake.

Combine and Bake:

Pour the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, which can make your cake tough. Divide the batter evenly between your prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Make the Buttercream:

Beat room temperature butter and vanilla until light and fluffy, about 3-5 minutes. Gradually add sifted powdered sugar and cocoa powder, starting on low speed to avoid a sugar cloud. Add milk tablespoon by tablespoon until you reach a spreadable consistency.

Prepare the Ganache:

Place chocolate chips in a heat-safe bowl. Heat cream until it just begins to simmer around the edges, then pour over the chocolate. Let sit undisturbed for one full minute to melt the chocolate, then whisk until smooth and glossy.

Assemble the Masterpiece:

Ensure cakes are completely cooled before assembling. Level the tops if needed, then layer cake and buttercream, finishing with the smooth bottom side of a cake facing up for the perfect top. Cover the entire cake with buttercream, then pour ganache over the top, guiding it to create artistic drips down the sides.

The magic of this cake truly happens with the ganache. The first time I made it for my husband, he watched in awe as I poured that glossy chocolate over the top and it created those perfect drips down the side. Now he requests it for every birthday and special occasion, claiming it tastes even better than the fancy bakery versions.

Storage Tips

This cake maintains its moisture remarkably well. Store covered at room temperature for up to 3 days for optimal freshness. For longer storage, refrigerate for up to a week, but bring to room temperature before serving to restore the perfect texture and flavor intensity. The cake also freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and foil. Just thaw overnight in the refrigerator before serving.

Common Substitutions

Brewed coffee works perfectly in place of the espresso powder and water for the same flavor enhancement. If you need to make this buttermilk-free, you can create a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For those who prefer a less sweet frosting, dark cocoa powder can replace regular cocoa powder in the buttercream for a more intense chocolate experience.

Serving Suggestions

This showstopper dessert needs little accompaniment, but a few additions can elevate it further. Serve slices with fresh raspberries or strawberries to cut through the richness. A dollop of lightly sweetened whipped cream provides a beautiful contrast to the intense chocolate flavors. For the ultimate indulgence, warm each slice for 10 seconds in the microwave and serve with a scoop of vanilla ice cream that melts slightly into the cake.

Frequently Asked Questions

→ How do I prevent the cake from drying out?

Make sure the cake is covered with plastic wrap once it cools to prevent drying. You can also store it in the fridge if not decorating immediately.

→ Can I substitute the espresso powder?

Yes, you can replace the espresso powder and water with 1 cup of brewed coffee for a similar depth of flavor.

→ What’s the key to smooth buttercream frosting?

Whip the butter until light and fluffy, sift the powdered sugar and cocoa before mixing, and add milk gradually to reach the desired consistency.

→ How do I create perfect ganache drips?

Pour the warm ganache slowly over the edges of the cake and let it naturally drip. If the ganache hardens, microwave in 10-second intervals, stirring between.

→ Can I use different cake pan sizes?

You can use either two 8-inch or 9-inch round pans. Be sure to adjust the baking time slightly and test with a toothpick for doneness.

→ How do I get level cake layers?

Use a serrated bread or cake knife to slice off the dome of the cake carefully, ensuring each layer is flat and even for stacking.