Death By Chocolate Cake For The Ultimate Chocolate Lover
This death by chocolate cake features three layers of ULTRA chocolate-y cake thanks to dutched cocoa powder, chocolate chunks, chocolate buttercream, and a decadent chocolate ganache drip. It’s chocolate heaven (Get it? Becuase you died haha) in every bite!
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.
I know that all might sound crazy but trust me, it’s worth it for the ultimate death by chocolate cake!
When I first made this cake, halfway 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 tell 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!
Death By Chocolate Cake Recipe Ingredients
Before you start this recipe, I highly suggest you go through the ingredients to make sure you have everything on hand. you might be wondering why we are using these strange ingredients in a simple chocolate cake, but let me explain!
- Dark Beer – Intensifies that rich chocolate flavor, it doesn’t make the cake taste like beer
- Espresso Powder – Also intensifies the flavor of the chocolate, it doesn’t make the cake taste like coffee
- Dutched Cocoa Powder – Dutched cocoa powder is different than natural cocoa powder. It has a stronger flavor and richer color.
- Mayonnaise – Adds a lot of moisture to the chocolate cake for that yummy stick to your fork texture
- Chocolate Chunks – Adding in some finely chopped chocolate or mini chocolate chips brings this death by chocolate cake to another level of decadent! I don’t recommend using regular chocolate chips because they are too big and will sink to the bottom of the pan.
- Cake Flour – Makes every bite of this cake super tender and moist.
How To Make Death By Chocolate Cake
Ok so let’s break this process of making the most amazing chocolate cake ever down. I know it might seem like a lot of steps but just having all your ingredients on hand will help. Then scale your ingredients first and have them ready to go. Everything room temperature as well.
- First, combine your dark beer with your espresso powder and vanilla. This is your liquids.
- Next, let’s sift together the flour, cocoa powder, 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 on low.
- Sprinkle in your sugar and increase the speed to medium-high until light and fluffy.
- Now you want to add in your room temp eggs to the butter mixture one at a time on low. Let them fully incorporate before adding the next. Don’t rush this. Mix on medium until light.
- Add in the mayo on low and mix until just combined.
- With the mixer on the low, 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. While the cakes are baking, nows a good time to make your frosting. I make my drip right before I use it. Learn more about making a perfect ganache drip.
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. If you want something simpler, I highly recommend my easy chocolate buttercream.
Top the cake with a nice ganache drip 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.
Need more chocolate? Try these recipes!
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
- Stand Mixer
- Paddle Attachment
- Whisk Attachment
- 1M Piping Tip
- Piping Bag
Death By Chocolate Cake
- 14 oz Stout Beer Like Guinness (Room Temperature)
- 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 Room Temperature
- 16 oz Granulated Sugar
- 4 Large Eggs Room Temperature
- 6 oz Mayonnaise Room Temperature
- 6 oz Mini chocolate chips
Chocolate Cream Cheese Frosting
- 8 oz Cream Cheese Softened
- 8 oz Unsalted Butter Softened But Not Melted
- 16 oz Powdered Sugar
- 2 oz Dutched Cocoa Powder
- 8 oz Semi-Sweet Chocolate Melted
- 4 Tbsp Heavy Cream
- 8 oz Semi-Sweet 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. Prepare two 8"x2" cake pans (or three 6"x2" cake pans) with cake goop or another preferred pan release. Optional: Line the bottom of the pan with parchment paper to prevent sticking from the chocolate chips.
- In a large measuring cup combine the beer, espresso powder and vanilla. Whisk together and set aside.
- In a large bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda 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. Mix on medium high until mixture is fluffy and almost white. About 3-5 minutes.
- Reduce the speed back to low. 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 batter into your cake pans. Bake for 30 - 40 minutes until a toothpick comes out cleanly but with a few sticky crumbs. Don't over bake.
- Let your cakes cool in the pan for 10-15 minutes before turning out onto a cooling rack. Let fully cool then gently 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 whisk attachment. Cream until the cream cheese is smooth and there aren't any lumps left. Add in the softened butter and cream on medium speed until light and fluffy.
- Reduce speed to low. Combine the cocoa powder and cream and whisk until smooth. Add the mixture to the cream cheese and butter mixture. Add in the cooled melted chocolate and mix on low until combined and creamy.
- Continue mixing on low and add in the powdered sugar one cup at a time until smooth.
- Frost cake as desired.
- Heat cream on the stove over medium heat just until it starts to simmer. Do not boil. Pour over chocolate and let sit for 5 minutes. Whisk until smooth. If you have lumps, place the bowl into a microwave for 30 seconds and whisk. Let the ganache cool to about 90º (barely warm to the touch). Place the ganache into a piping bag and drizzle over the top of your chilled cake.