Death By Chocolate Cake: Fluffy chocolate cake with rich chocolate fudge buttercream. Simply the best, you’ll never need another chocolate cake recipe again!
Death by Chocolate Cake is the perfect chocolate cake recipe. It has a moist chocolate base with rich chocolate buttercream. Finally, the whole thing is drizzled with chocolate ganache. It is perfect for anyone who loves rich chocolate desserts. It also makes a gorgeous holiday or birthday dessert. Serve with hot coffee, icy cold milk, or for the ultimate dessert chocolate ice cream!
Chocolate Cake with cake mix tastes amazing. In addition, it saves time, is easier, and comes out perfect every time!
For the Cake:
- Triple Chocolate Cake Mix: We’ll doctor it up with ingredients below. You will not need the
- Whole Milk: Makes the cake super moist, it will melt in your mouth.
- Butter: Adds great flavor and richness.
For the Buttercream:
- Powdered Sugar
- Cocoa Power
- Heavy Cream: Add just enough to reach your desired consistency.
For the Chocolate Ganache: When the chocolate and cream are heated together, it creates a delicious chocolate sauce that can be poured over a dessert or used as a filling. The ganache will thicken once it has cooled. We’ll use it to create the gorgeous drips on this cake.
- Chocolate Chips
- Heavy Cream
How To Make a Death By Chocolate Cake
For the Cake:
- Prepare Pans: Spray pans with baking spray.
- Prepare Cake: Combine all cake mix ingredients until just combined.
- Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
- Cut: Cut domes off cake so they are flat. Slice each cake in half, so you have 4 pieces total.
For the Frosting:
- In a large bowl, cream butter, cocoa powder, and vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
For the Ganache:
- In a small sauce pan, heat cream until steaming. Place chocolate chips in a heat proof bowl.
- Pour over chocolate chips. Allow to stand one minute before stirring.
Putting It All together:
- Place approximately 1 cup of frosting on top of the first layer. Spread until smooth. Repeat with remaining layers.
- Frost sides and top of cake as well. Place remaining frosting in a piping bag, and set aside.
- Place ganache into a squeeze bottle and drip down the sides (I like this tutorial). Pour remaining ganache onto the center of the top of the cake and spread until smooth.
- Pipe remaining frosting around the edges, and top with chocolate curls if desired.
Frequently Asked Questions
How Do I Store Cake?
When you store the cake, be sure to store it in an air tight container. A cake stand with a lid works well. I store this cake in the fridge to prevent the chocolate ganache from melting.
Can You Freeze Cake?
If the cake is not going to be eaten within three to five days, you can freeze it. If you want to make it in advance the whole cake can be frozen as well. When you are ready to freeze the cake, you will want to freeze the cake for about 30 minutes before you cover it. Once the frosting and ganache are hard, you can wrap the cake in foil ,or store in an airtight container. This prevents the frosting and ganache from sticking to the plastic. When you are ready to thaw the cake, remove the plastic wrap while it is still frozen.
How Do You Get Smooth Frosting?
To avoid lumps in your frosting, start with softened butter. Also, be sure to use fresh powdered sugar so there are no large lumps. When the butter is softened, beat it until it is light and fluffy. Add in the sugar and liquids slowly to prevent lumps. When frosting the cake use a revolving cake plate with a offset spatula for the best results.
More Chocolate Desserts:
Death By Chocolate Cake
For the Cake
- 2 Boxes triple Chocolate Cake Mix
- 2 ½ Cups Whole Milk
- 2 Cups Unsalted Butter Softened
- 6 Eggs
For the Chocolate Frosting
For the Chocolate Ganache
- 1 Cups Semi Sweet Chocolate Chips
- ½ Cups Heavy Whipping Cream
For the Chocolate Shavings
- 1 Large Hershey Chocolate Bar
For the Cake
- Preheat oven to 350 degrees and spray two 9 inch round cake pans with pam baking spray. Set aside
- In a large mixing bowl, beat all cake ingredients together until fully combined.
- Divide batter between the two baking pans and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Once cooled, remove cakes from cake pan and cut the domes off. Using a cake slicer, slice the two rounds in half. You should end up with a total of 4 rounds.
For the Frosting
- In a large bowl cream butter, vanilla, and cocoa. Stir in powered sugar a little at a time. Add heavy cream until you reach your desired consistency. Frosting should be smooth and thick.
For the Chocolate Ganache
- In a small saucepan, heat heavy whipping cream until steaming. Place chocolate chips into a heat proof bowl.
- Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour ganache into the squeeze bottle.
Putting It all together
- Place the first cake layer onto platter. Evenly spread about 1 cup of frosting onto it. Repeat with remaining layers.
- Frost sides and top of cake as well. Scoop remaining frosting into a piping bag and set aside
- Using the squeeze bottle, to create a drizzle effect around the top of the cake. Squeeze some ganache over the side allow the chocolate ganache to drip down
- Pour ganache onto the center of the top of the cake and smooth evenly to coat the top. Allow to sit for 10 minutes to allow ganache to harden
- Pipe dollops of frosting onto the top cake
- Take the potato peeler and run it along the edge of the Hershey Bar like you're peeling an apple to create chocolate shavings.