Death By Chocolate Cake Is Not For The Faint Of Heart
Death by chocolate cake might literally kill you. Seriously, this cake is so rich, so decadent and so tender, you might not be able to stop yourself at a reasonable sized slice and you may need to be escorted away from the cake.
Paired with creamy dreamy chocolate cream cheese frosting and topped with a silky ganache drip, you might be dead but at least you’ll be happy.
If you like my Guinness cake recipe then you’ll LOVE this cake!
Originally I wanted to name this cake “I must really love you” chocolate cake because to be honest, there are a ton of steps in this chocolate cake recipe and some fun ingredients like Guinness beer, espresso powder, mini chocolate chips and mayonnaise.
When I first made this cake, half way through I thought there is no way I’m making this cake again, it’s taking way too long! But then… then I tasted it. And I died. I died a delicious chocolate death and then I was re-incarnated thankfully so I could go in for a second bite.
This is hands down, the MOST amazing chocolate cake I’ve ever personally tasted. It’s so moist it’s almost on the verge of being TOO moist. Is that a thing? It’s so fully of chocolate flavor it’s practically fudge.
Just to be sure, I had my husband Dan taste it. He’s very critical and painfully honest when it comes to recipes so I knew he’d give it to me straight. That was a long 30 seconds of watching him taste and chew and mull it over in his mind and right as I felt I might slap him for drawing it out so much, he exclaimed “THIS IS SO GOOD!”
Awww yesssss!! Success!!
The second time I made this death by chocolate cake was for my best friends daughter’s birthday. She is a chocolate fanatic and also a big fan of mermaids. I wanted to see if this cake could hold up to sculpting.
I chilled the cakes before I set to carving so the butter would help keep things nice and stable. It was very tender carving but it held up and I got SO many compliments on the flavor of the cake.
My best friend told me it was the best chocolate cake she ever had and I don’t know about your best friend but mine isn’t one of those that tells you what you want to hear.
I knew this death by chocolate cake was a winner! Even though it has some extra steps in there, it’s so worth it!
Homemade Death By Chocolate Cake Recipe
Now I know there are a lot of death by chocolate cake recipes out there but a lot of them start with a box mix. There’s nothing wrong with that but I personally love baking from scratch so I can control every aspect of the cake.
Too sweet? Reduce the sugar. Not moist enough? Up the liquids. Not chocolatey enough? Switch out the cocoa powder. You can’t get that kind of control with a box mix and I am type-A control freak all the way.
Don’t judge me.
Before you start this recipe, I highly suggest you go through the ingredients to make sure you have everything on hand. I myself didn’t have any dark beer so I had to grab some and I didn’t have an espresso powder.
The first time I made this cake I used chopped chocolate but that was a huge pain so I switched to mini chocolate chips and that worked just as well. I don’t recommend using regular chocolate chips because they are too big and will sink to the bottom of the pan.
How To Make Death By Chocolate Cake
Ok so let’s break this down. First combine your dark beer with your espresso powder and vanilla. This is your liquids.
Now let’s sift together the flour, cocoa, salt, baking powder and soda and set aside. These are your dry ingredients.
Add your softened butter to your stand mixer with the paddle attachment and cream it until smooth. Sprinkle in your sugar and mix on med-high until light and fluffy.
Now you want to add in your room temp eggs to the butter mixture one by one. don’t rush this. Forgot to bring your rooms to room temp? I put mine in a bowl of warm water for 10 minutes and it does the trick. Beat until light. Add in the mayo and mix until combined.
With the mixer on the lowest speed add in 1/3 of your dry ingredients and mix until combined, then add in 1/3 of the liquids until almost combined. Repeat this process two more times.
Gently fold in the chocolate chips and then pour into the prepared pans. Bake for 30-40 minutes until a toothpick comes out clean but with a few moist crumbs stuck to the toothpick. Don’t over bake.
Let your cakes cool and then chill wrapped in plastic wrap until firm before frosting.
I chose to go with a super yummy chocolate cream cheese frosting (adapted from Iambaker chocolate cream cheese frosting recipe) for this cake and it compliments the cake perfectly. Top the cake with a nice ganache drizzle and some chocolate jimmies. Want even more chocolate madness? Pile on your favorite chocolates on top of the drizzle for a step beyond death by chocolate and moving into reincarnation.
Be sure to watch the full video on how to make this super yummy death by chocolate cake! The perfect cake for the die-hard chocolate lover in your life.
Death By Chocolate Cake
Death by chocolate cake is a chocolate lovers dream! This cake get's it's intense chocolate flavor from Guinness beer, mayonnaise, espresso powder and mini chocolate chips. Paired with chocolate cream cheese frosting, you might be dead but you'll be happy! This chocolate cake isn't for the faint of heart! This recipe makes 6 cups of batter and is enough to fill two 8"x2" cake pans.
Death By Chocolate Cake
- 14 oz Stout Beer
- 1 1/2 Tbsp Espresso Powder
- 2 tsp Real Vanilla
- 14 oz Cake Flour
- 1 tsp Baking powder
- 2 tsp Baking soda
- 1 1/2 tsp Salt
- 6 oz Dutched Cocoa Powder
- 10 oz Unsalted Butter
- 16 oz Granulated Sugar
- 4 Large Eggs
- 6 oz Mayonnaise
- 6 oz Mini chocolate chips
Chocolate Cream Cheese Frosting
- 8 oz Softened Cream Cheese
- 8 oz Softened Unsalted Butter
- 4 cups Powdered Sugar
- 2 oz Dutched Cocoa Powder
- 8 oz Melted Chocolate
- 4 Tbsp Heavy Cream
- 8 oz dark chocolate
- 4 oz heavy cream
Death By Chocolate Cake
NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.
Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
In a large measuring cup combine the stout, espresso powder and vanilla. Whisk together and set aside.
Sift together the flour, cocoa, salt, baking powder and baking soda in a large bowl and set aside.
Place softened butter in the bowl of a stand mixer with the paddle attachment. Cream until smooth and shiny. With mixer on low, gradually sprinkle in the sugar. Beat until mixture is fluffy and almost white. About 3-5 minutes.
Add your eggs one at a time. Let the egg incorporate fully before adding in the next egg to avoid breaking your batter. Add in your mayo and mix until combined.
With the mixer on low, add in 1/3 of your dry ingredients and mix until almost combined. Add in 1/3 of your liquid ingredients. Repeat the process two more times until everything is combined.
Gently fold in the mini chocolate chips and divide equally into two 8" cake pans. Bake for 30 - 40 minutes until a toothpick comes out cleanly but with a few sticky crumbs. Don't over bake.
Let cool and then wrap in plastic wrap and chill until the cakes are firm enough to handle. You can flash chill in the freezer if you need to cool them quickly.
Chocolate Cream Cheese Frosting
Melt your chocolate in the microwave or over a bane marie until smooth then let cool to about 82 degrees. Should feel slightly cool to the touch but not solid.
Place softened cream cheese into the bowl of a stand mixer with the paddle attachment. Cream until the cream cheese is smooth and there aren't any lumps left. Add in the softened butter and cream until light and fluffy.
Combine the cocoa powder and cream and whisk until smooth. Add the mixture to the cream cheese and butter mixture on low. Add in the cooled melted chocolate and stir to combine.
Add the powdered sugar to the mixture one cup at a time while mixing on low. Let mix for 2-4 minutes on med high.
Frost cake as desired.
Heat cream slowly until it just starts to bubble, pour over chocolate and whisk until smooth. Place ganache into a piping bag and drizzle over the top of your chilled cake.
July 30, 2018