death by chocolate cake
Cakes Desserts

The Most Chocolaty Death By Chocolate Cake Ever

This death by chocolate cake may take a little extra TLC than we normally do on The Fulfillment Pill but oh ma gawd is it worth it. Essentially it breaks down into 3 parts; each contributing to your own death by chocolate. If you’re going to go out, you might as well go out enjoying a slice of this amazing cake.

Rich, decadent, and moist, this death by chocolate cake is literally to die for. Well worth the effort this cake is literally every chocoholics dream birthday cake.

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death by chocolate cake

Tips for your Death by Chocolate Cake

For a smooth and creamy cake texture, mix the hot coffee and sugar together until ALL the sugar is dissolved. It makes a difference.

We don’t drink coffee in my house (I know, we cray cray here). But we always have this instant espresso powder at the ready for all the chocolate creations I make.

This is a 3 step process. That may seem intimidating but it’s not hard. Remember, I am l.a.z.y. so I only make desserts that only *look* difficult.

For a smooth buttercream I have a couple small hacks for you.

  1. Never skip the crumb coat. The crumb coat is a light layer of buttercream that you put on your cake first to essentially catch the crumbs which will give you a smoother finished cake.
  2. Make sure your cake is cooled completely. For an extra smooth cake, chill it after your crumb coat. It’ll give you a nice firm, smooth surface to work on.
  3. After you frost the whole thing, heat your offset spatula with some hot water. Obviously wipe it down with a dry towel but the heated metal will gently melt the top of your buttercream to give it that nice, smooth and glossy look.

How to make the ganache.

Technically, I make my ganache the lazy way. (SHOCKER, I know). The professionals will tell you that my way is wrong but…the lazy way still works.

Add your chocolate chips and cream to a medium sauce pan. Turn the heat on medium to medium-high and stir frequently until your chips are melted and well combined in the cream.

Does this mean you might have to pay more attention to your pot that the traditional way? Yes. Does it also mean that you’re less likely to burn and ruin your cream? Also, yes.

I used the ganache in between the 2 layers of the cake and then transferred the rest to a bottle like this one (is this what they call a condiment bottle?) to do the drip on top.

death by chocolate cake

How to Make the Drip for Your Death By Chocolate Cake

Courtney from Cake by Courtney makes the most beautiful cakes. She is one of my favorite inspirations and quite frankly she’ll teach you how to make the perfect drip wayyyyyyy better than I can. So I’m adding her video from Youtube below. But make sure you check out her blog too because she’s amazing (and blonde…just like me…so that makes her even better. Not that I’m biased or anything).

Get yourself a couple of these condiment bottles to help you make your perfect drip succeed!

I suggest having 2 because you might not always use all of it and they can be refrigerated and reheated to be used later. So I almost always have both in use (one for white chocolate and one for dark).

PS. My recipe doesn’t call for freezing but if you have the time for it, by all means, go for it.

death by chocolate cake
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4.5 from 2 votes

Death by Chocolate Cake

Rich, decadent, and moist, this death by chocolate cake is to die for. Well worth the effort this cake is literally every chocoholics dream birthday cake.
Course Dessert
Cuisine American
Keyword birthday cakes, chocolate cake, death by chocolate
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 16 pieces
Calories 957kcal


2 Cake Layers

  • 2 cups flour
  • 2 cups sugar
  • 1 cup hot coffee
  • 1 cup unsweetened dark cocoa powder
  • tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup heavy cream
  • ½ cup olive oil
  • 1 tsp cinnamon

Chocolate Ganache

  • cup Heavy Cream
  • 3 cups Chocolate Chips

Chocolate Cookies

  • 1 cup butter unsalted
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • ½ cup melted chocolate chips
  • 2 cups flour
  • 1 cup cocoa
  • 2 tsp baking soda
  • ½ tsp salt
  • cup additional chocolate chips
  • 2 tsp vanilla extract
  • ½ tsp instant espresso powder

Chocolate Buttercream

  • ½ cup cocoa powder
  • 1 cup butter unsalted
  • 2 tbsp heavy cream
  • 3 cups powdered sugar
  • ¼ tsp salt


  • Preheat your oven to 350°F/175°C. Butter + flour two 9-inch pans and line 2 cookie sheets with your silicone baking mats.
  • Start by making your cookies. Cream together your butter and sugars. Once light and fluffy add in your vanilla, melted chocolate chips and your eggs. Whisk these until just combined.
  • Add in your dry ingredients (flour, cocoa, salt, baking soda, espresso powder) and mix until a soft dough forms. Fold in your chocolate chips then form your cookies into balls. You can make them different sizes depending on how large you want your cake topper cookies to be. I think they're cuter when they aren't too uniform in size.
  • Bake the cookies for 10-12 minutes (you will end up with about 18). Let them cool on the cookie sheet for about 5 minutes then transfer them to a cooling sheet. Chill these in the fridge.
  • Next, make the cake layers. Add your sugar and hot coffee to a bowl and mix until your sugar is dissolved. Then add your heavy cream and eggs and mix until incorporated. (Make sure your coffee isn't still too hot, or you'll curdle your cream and partially cook your eggs- gross) Add in your oil and dry ingredients. Whisk until combined.
  • Split the batter between your two 9in pans and bake for 30-35 minutes at 350°F/175°C.
  • Allow these to cool for a few minutes before removing them from their pans. Allow them to cool the rest of the way.
  • While everything is cooling, prepare your chocolate buttercream by beating your softened butter in your mixer until smooth. Add the heavy cream and salt then add in the cocoa and powdered sugar slowly. Whisk this until fluffy and well combined. Set aside.
  • Make your ganache by adding your heavy cream and chocolate chips to a medium sauce pan and melting them over medium heat. Stir frequently to prevent your cream from burning. Once melted and well stirred, remove from heat and add half of the mixture to an empty condiment bottle. You need this for your chocolate drip.

Cake Assembly

  • Cut the top of your cake off so that you have a nice flat layer. Place one layer of cake on your cake plate or stand. Using a large spoon, spoon ganache over the top (just enough to that the top is covered but there won't be too much falling out the sides). Stack the second layer on top of this ganache.
  • Frost your cake with the chocolate buttercream. Chill in the fridge for about 30 minutes. You want the buttercream to get firm fro a good drip.
  • Using your spoon, fill the center of your cake top with more ganache. Then slowly copy the drip technique from the video above.
  • Stick your 3 main cookies into the top of the cake. Crumble 5-6 cookies and press the crumbles around the bottom border and around the top of the cake. Add any extra decorating you want and voila. You have a gorgeous Death by Chocolate cake


*Note* Nutrition information may not be 100% accurate


Calories: 957kcal

Final Notes…

death by chocolate cake

Okay, I know that was a lot of steps. But look at you now! Look at that glorious death by chocolate cake in front of you! You have conquered the challenge and you’re about to make some lucky chocoholic very, very happy.

Baking is all about creating joy and bringing some sweetness to the world. And sometimes to do that you need a little bit of a challenge. I have complete faith in your baking abilities which is why I thought this would be a fun little way to help you push out of your baking comfort level.

So now that you’ve made this heavenly death by chocolate cake, take a pic, post it on the gram and make sure to tag me (@thefulfillmentpill)! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?

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