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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.
Prep Time45 mins
Cook Time1 hr 5 mins
Chill Time1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: birthday cakes, chocolate cake, death by chocolate
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