Death by Chocolate Cake - layers of rich, dense chocolate cake smothered in luxurious chocolate ganache. This is the ultimate dessert for chocolate lovers.
Some situations call for a very serious piece of cake. When one of those times arises, look no further than this decadent death by chocolate cake. This is a chocolate cake recipe that will satisfy even the most intense of chocolate cravings. Think like the Matilda cake - it is THAT indulgent.
There is nothing worse than ordering a slice of chocolate cake, being all excited to devour it, then when it arrives, you take a bite and it's.... disappointing. Sadly, there are a lot of lackluster chocolate cakes out there, but I promise you this one will NOT disappoint!
First of all, the chocolate cake itself is one of the best chocolate cakes you will ever try, it is an incredibly rich and moist cake. But the really special thing about this cake is that we don't even bother with chocolate frosting, we are going straight to chocolate ganache, all the way. There is chocolate ganache in between every one of the moist chocolate cake layers, as well as smothered all over the entire cake.
Trust me, I do not call it a 'death by chocolate cake' lightly, this cake deserves its title!
Jump to:
Why You'll Love This Chocolate Matilda Cake
- Extremely rich and chocolatey, just like the Matilda cake.
- Luxurious chocolate ganache in between every layer.
- No mixer or special equipment is required.
The Science of This Death by Chocolate Cake
There are a few nerdy things that make this chocolate cake so spectacular. First of all, using vegetable oil instead of butter gives the cake a much more dense and moist crumb for that luxurious soft bite feeling.
Backing that up is the use of cocoa powder instead of melted chocolate. If you are looking for a fudgy texture it's better to use just cocoa powder as well as an additional fat (in this case, the vegetable oil), as the fat will stay soft at room temperature, whereas chocolate hardens and gives a firmer texture when it's set.
The use of sour cream gives the cake it's very soft texture while also adding some dairy to add to the rich flavor.
The espresso powder doesn't. make it taste like coffee, but it does help to bring out the rich chocolate flavor even more.
Lastly, the addition of the hot water blooms the cocoa powder and helps it to dissolve into the batter and be fully incorporated BEFORE baking. This means that the chocolate flavor has a chance to really seep into the batter and great that rich, decadent flavor.
Ingredients
- Flour - All-purpose flour is best for this cake. We want it to have good substance to help create that dense, fudgy texture.
- Sugar - Regular white sugar (caster sugar in the UK).
- Cocoa Powder - Make sure you use Dutch-processed cocoa powder for a moist cake with a rich chocolate flavor.
- Milk - Whole milk is best, but you can use whatever you have to hand.
- Eggs - We'll use the whole eggs in this chocolate fudge cake. Use large eggs and always free-range if you can.
- Sour Cream - This is the secret to creating a super moist chocolate cake.
- Vegetable Oil - You can also use any kind of flavorless oil instead, such as canola oil.
- Vanilla - Vanilla extract or vanilla bean paste for a base to add to the rich flavor.
- Espresso Powder - You won't taste the instant espresso powder at all, it will just help to show off the chocolate flavor more.
- Chocolate - To make the chocolate ganache. I like to use a combination of milk and dark chocolate, but you can adjust this according to your personal preference. Make sure you use a real chocolate bar and not chocolate chips or chocolate candy bars. It is important to use high quality chocolate in the ganache for best results.
- Heavy Cream - Make sure you use heavy cream, heavy whipping cream, or double cream. The fat content should be at least 33%.
Make sure the eggs, milk and sour cream are all at room temperature before beginning.
See recipe card below for quantities and instructions.
Equipment
- Large Bowl
- Whisk - There is no need for a stand mixer or a hand mixer for this recipe, all you need is a bowl and a whisk to make the chocolate cake!
- Round Cake Pans - 8-inch cake pans. You'll need 3 pans if you want 6 thin layers, or 2 pans if you want 4 thin layers.
- Saucepan
- Cake Leveler - I love this tool to help me get nice even cake layers. You can just use a serrated knife though.
How to Make Death By Chocolate Cake
The process of making this decadent dessert is dangerously simple in just a few short steps.
Prepare
Preheat your oven to 350°F / 180°C and prepare 3 8-inch cake pans. I also like to spray with cooking spray and put parchment paper circles on the bottom.
Dry Ingredients
In a large mixing bowl, sift all the dry ingredients (except the espresso powder) and whisk to combine.
Wet Ingredients
Whisk together all the wet ingredients (except the hot water), pour into the bowl with the dry ingredients and whisk everything together until the batter is smooth and free from lumps.
Add Coffee
Mix the espresso powder with the hot water and mix until dissolved. Pour into the chocolate cake batter and whisk until incorporated.
Bake
Divide the batter evenly between the cake pans and bake for 25 minutes, or until a skewer inserted comes out clean.
How to Make Chocolate Ganache
The chocolate ganache is what really makes this cake a chocolate lover's dream. You can use milk chocolate, dark chocolate, or a combination of both.
Chop Chocolate
Chop the chocolate into small pieces so it will melt more easily. Set aside.
Heat the Cream
Heat the cream in a medium saucepan over medium-low heat until it is scalding (tiny bubbles starting to appear but not boiling).
Pour over Chocolate
Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
Stir
Mix the chocolate and cream together in concentric circles in the middle of the bowl until it has combined.
Cool
The ganache should be thick and glossy. Let it cool completely before using.
How to Assemble Death By Chocolate Cake
You can either leave this as a three-layer cake, or you can torte the layers to make 6 thin layers, which means you can get even more chocolate ganache in there. If you are a serious chocolate lover like me, this could be the way to go.
- Level each of the cake slices so they have a flat top, then cut each one in half so you have 6 thin slices of chocolate cake.
- Stack the cake layers, filling in between each layer with an even layer of chocolate ganache.
- Put a big dollop of ganache on top of the cake and smooth it all over the top and sides until it is completely covered.
- If you want it to look like the Matilda chocolate cake, you can just messily spread the ganache all over.
For a more showstopping finish, you can add a dark chocolate drip and some ganache rosettes on top of the delicious chocolate cake.
Death By Chocolate Cake Recipe Variations
Chocolate Buttercream - If this sounds like a bit too much chocolate, you could switch out the filling for my Easy Chocolate Buttercream recipe instead.
White Chocolate Ganache - For a striking look, swap some of the layers of ganache for white chocolate ganache for a gorgeous black and white look.
Caramel Death by Chocolate Cake - Add an extra element by putting a layer of caramel in one of the layers.
Storage
Keep your Death by Chocolate cake in an airtight container to protect it from kids named Bruce Bogtrotter! Keep it at room temperature for up to 5 days.
FAQ
The idea is that it is just so decadent and chocolatey that it might make you die in delight.
This is my take on what I think the Matilda chocolate cake would have tasted like! It is as indulgent as I can possibly make it.
While I originally made this recipe for National Chocolate Day, this delicious chocolate cake can be enjoyed any time of year. It's great for Christmas dessert, thanksgiving dessert or even as a birthday cake for the chocolate lover in your life.
More Chocolate Dessert Recipes
Still craving more chocolate? Try some of these chocolate desserts:
Recipe
Best Death By Chocolate Cake Recipe
Ingredients
For the Chocolate Cake
- 2 cups All-purpose Flour 240g
- 2 cups Granulated Sugar 400g
- ½ cup Cocoa Powder 50g (dutch processed)
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- ½ cup Whole Milk 120g / 120ml
- 2 Large Eggs
- ½ cup Sour Cream 128g
- ½ cup Vegetable Oil 110g / 120ml
- 1 teaspoon Espresso Powder
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 cup Hot Water 240g / 240ml
For the Chocolate Ganache
- 16 oz Chocolate 450g (Milk, Dark or a mix)
- 2 cups Heavy Cream 480g / 480ml
Instructions
Make the Cake
- Preheat oven to 350°F and prepare 3 8-inch cake pans.
- Sift all the dry ingredients (except espresso powder) into a large bowl and stir together.2 cups All-purpose Flour, 2 cups Granulated Sugar, ½ cup Cocoa Powder, 1 ½ teaspoon Baking Powder, 1 ½ teaspoon Baking Soda, ½ teaspoon Salt
- Whisk all the wet ingredients (except hot water) together, then pour into the dry ingredients and whisk everything until smooth and free from lumps.½ cup Whole Milk, 2 Large Eggs, ½ cup Sour Cream, ½ cup Vegetable Oil, 1 teaspoon Vanilla Extract
- Mix the espresso powder into the hot water and then pour it into the batter and whisk to combine.1 teaspoon Espresso Powder, 1 cup Hot Water
- Pour evenly into cake pans and bake for 25 minutes or until a skewer inserted comes out clean.
Make the Chocolate Ganache
- Chop the chocolate into small pieces and put it into a bowl.16 oz Chocolate
- Heat the cream in a saucepan over a medium-low heat until just before boiling, remove from the heat and pour over the chopped chocolate.2 cups Heavy Cream
- Stir the chocolate and cream together until all the chocolate has melted and the mixture is thick and glossy. Allow to cool before using.
Assemble and Decorate
- Cut the tops off the cakes so they are flat.
- Cut each cake in half so you have 6 thin layers.
- Stack the cakes one by one with an even layer of cooled chocolate ganache spread in between each layer.
- Cover the top and sides with chocolate ganache. Spread messily for a Matilda style look, or smooth out and add a chocolate drip for a more elegant finish.
It really helps and I love hearing all your feedback!
Marilyn
Excellent!!! Light, fluffy, and chicolate-issimo!!!
Jules Grasekamp
So glad you loved the chocolate cake Marilyn!
Love to bake
We did exactly as the recipe said. I did use the tool on the recipe page to increase amounts to 1.5 times (wanted to bake 4 pans, to make 2 cakes, 2 layers each). I also mistakenly put in double the amount of expresso powder, but we love coffee. The coffee taste does not come through in the cake as stated in the recipe. Now this was being done in the middle of baking pies, so the batter had to sit 20 minutes and wait it turn for the oven. That may be why it did not rise as much. So I decided to make just one cake with 4 layers. The ganach worked beautifully, I did let it fully cool so that it thickens. Cake was ABSOLUTELY delicious. Keeping this recipe. What I would do different? Time things better at my end to see how the layers would rise. But even with my timing issues, the cake layers were moist, spongy and light. It was for my husbands birthday and EVERYONE loved the cake.
Jules Grasekamp
I'm so glad to hear you loved the cake! Thank you for trying my recipe 🙂
Jules
Maww
I tried and failed miserably, the cake does not look at all like the recipe, and it seemed like some cat shat on it when I assembled it. When tasting it, it doesn't taste quite fluffy either, the cake base is a bit too dense I think.
Jules Grasekamp
I'm not really sure what to say to that haha but I'm sorry your cake didn't turn out. Thanks for trying it!
Maww
I tried and failed miserably, the cake doesn't not look at all like the recipe, and it seemed like some cat shat on it when I assembled it. When tasting it doesn't taste quite fluffy either, the cake base is a bit too dense I think.
Cassandra
Hello, i hope you will still see this. What kind of vegetable oil did u use? (can i just use sunflower or rapeseed oil?). Also for the ganache should i use milk or dark chocolate?
Jules Grasekamp
Hi Cassandra,
You can use any kind of flavorless oil. Sunflower and rapeseed will both work just fine.
As for the ganache - that's totally down to personal preference! Use whichever chocolate you prefer 🙂
Jules
Gauducheau Agnès
Bonjour, quel diamètre pour les moules à gâteau s'il vous plaît ? Question avant de me lancer sur 4 gateux identiques.
Merci
Dymphie Marien
Haay,
it turned out great, but i see you changed the recipe. Is there a way for me to get the old recipe?
Jules Grasekamp
Hi Dymphie,
Yes I just updated the recipe as there had been some negative comments and a few people were seeing bad results with the old one, but I'm glad you liked it!
Here is the old version of the recipe:
For the Chocolate Cake
3 cups All-purpose Flour 375g
1 ⅓ cup Cocoa Powder 114g
3 cups Sugar 600g
2 teaspoon Baking Powder
1 teaspoon Salt
4 Eggs
1 cup Vegetable Oil 218g
1 ¼ cup Milk 300g
1 teaspoon Vanilla Extract
⅓ cup Hot Water
For the Chocolate Buttercream Frosting
2 sticks Butter 227g
4 cups Icing Sugar 480g
1 cup Cocoa Powder 86g
⅔ cup Milk 162g
1 tablespoon Vanilla Extract
For the Chocolate Ganache
300 g Chocolate chopped
½ cup Whipping Cream 119g
Instructions
Make the Cake
Preheat oven to 350°F and prepare two 8 inch cake pans
Sift all the dry ingredients for the cake into a large bowl and stir together
Add the eggs, oil, milk and vanilla and mix everything together until it is combined and there are no lumps
Add the hot water and continue to mix until totally incorporated
Pour evenly into cake pans and tap the pans on the counter a few times to release any large air bubbles
Bake for 30-40 minutes, or until a skewer comes out clean
Make the Chocolate Ganache
Chop the chocolate into small pieces and put into a bowl
Heat the cream in a saucepan over a medium-low heat until just before boiling, remove from the heat and pour over the chopped chocolate
Stir the chocolate and cream together until all the chocolate has melted and the mixture is thick and glossy. Allow to cool before using
Make the Chocolate Buttercream
Cream butter until smooth
Add cocoa powder and beat together
Add icing sugar, milk and vanilla and beat on high for 3 minutes until frosting is creamy
Thank you for being here and for noticing!
Jules
Graci
Very tasty, not too complicated and delicious!
Jules Grasekamp
Thank you Graci, so glad you enjoyed it!
Casey
Awesome
Casey
Awesome .
Doris
The cake looks good but I would omit the coffee and use water cuz I don't drink coffee and don't like the taste of it in cake or brownies
Jules Grasekamp
Hi Doris,
You can absolutely leave out the coffee if you like! It won't affect the texture of the cake 🙂
You don't really taste the coffee at all, it just brings out the chocolate flavor a bit. But you can definitely omit it!
Jules