Death by Chocolate Cake

by 247tasty


If you are a serious chocolate lover, I’m pretty sure that you’ll never miss out on this chocolate cake. Enjoy a triple layer of moist cake, chocolate fudge sauce, chocolate frosting, and chocolate chips. This decadent cake is simply heaven!


Chocolate cake:

3 large eggs + 2 large egg yolks, at room temperature
1 1/2 c. light brown sugar, packed
1 1/2 c. granulated sugar
1 1/2 tsp baking powder
1 1/4 tsp salt
1 3/4 c. unsweetened cocoa powder, sifted
3 tsp baking soda
2 1/2 c. all-purpose flour (not packed)
1 1/2 c. whole milk
1 c. chocolate chips
1/3 c. full-fat sour cream
2 tsp vanilla extract
3/4 c. vegetable oil (or swap with melted coconut oil)
1 1/2 c. hot water

Chocolate frosting:

4 1/2 c. confectioners’ sugar, sifted
2 c. unsalted butter (4 sticks, 16 oz.), VERY soft
3/4 c. unsweetened cocoa powder, sifted
1/2 tsp salt
1 tsp vanilla extract
2 tbsp hot fudge sauce
3 tbsp heavy cream (or more if needed)


1 1/2 c. chocolate chips
1 c. hot fudge sauce sauce
4 oz. semi-sweet or dark chocolate shaved

How to make Death by Chocolate Cake

Chocolate cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Generously grease the sides and bottoms of 9-inch round cake pans using nonstick cooking spray and line with parchment paper. Grease the parchment paper and set the pans aside.

Step 2: Beat both sugar, flour, cocoa powder, baking soda, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment on low speed until well blended. Alternately, you can place the ingredients in a large bowl and mix with a handheld electric mixer. If needed, break the large clumps using your hands.

Step 3: Place the eggs, egg yolks, milk, sour cream, oil, and vanilla extract in another bowl. Mix well until completely blended.

Step 4: Into the dry ingredients, pour the mixture and mix on low until just combined. Add in the hot water and mix for a minute more until well incorporated. Then, immediately fold in the mini chocolate chips.

Step 5: Evenly divide the batter among the prepared pans. Place in the preheated oven and bake for about 28 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 6: Remove from the oven when done and let the cakes cool in the pan for about 10 minutes. Invert the cakes to a cooling rack to cool fully.

Chocolate frosting:

Step 7: Place the softened butter in a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric beater. Cream for about 3 minutes on medium speed until smooth. Then, turn the mixer off.

Step 8: Into the mixing bowl, sift the powdered sugar and cocoa. Beat on the lowest speed for about 2 minutes until fully absorbed. Then, adjust the speed to medium and add the vanilla extract, salt, heavy cream, and hot fudge. Beat for another 3 minutes. You can add a bit more confectioners’ sugar if the frosting ends up slightly thin. Or 1 tbsp heavy cream at a time to thin out the frosting.

To assemble:

Step 9: Gently trim the raised top of each cake using a serrated knife to make even levels. To a large plate or cake stand, transfer the first layer.

Step 10: Over the first cake layer, spread a thin layer of the frosting and half a cup of hot fudge sauce. Place the other layer on top and do the same (lightly spread with frosting, then a half cup of the hot fudge sauce). Add the third cake layer on top and keep it in the fridge for an hour to set.

Step 11: Take the cake from the fridge once set and frost the top and sides, then sprinkle with chocolate shavings. Around the sides and on top of the cake, gently press the mini chocolate chips.

Step 12: Slice the cake and serve. Enjoy! Or store in the fridge for up to a week.

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