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Ultimate Death by Chocolate Cake Recipe

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A two-layer dark-chocolate dream soaked in cocoa simple syrup, slathered with silky chocolate-chip buttercream, and finished with a shower of mini chips. Moist, fudgy, and unapologetically decadent—perfect for birthdays, potlucks, or whenever only “maximum chocolate” will do.

  • Total Time: 90 minutes
  • Yield: 1 double-layer 8-inch cake (≈16 slices)

Ingredients

Chocolate Simple Syrup

  • ½ cup (120 g) water – keeps layers supremely moist

  • ½ cup (100 g) granulated sugar – sweet caramel notes

  • 1 Tbsp (6 g) dark/Dutch-process cocoa powder – deep color & flavor

Dark Chocolate Cake (two 8-inch layers)

  • 2 cups (260 g) all-purpose flour

  • 2 cups (400 g) granulated sugar

  • ¾ cup (75 g) dark/Dutch cocoa powder

  • 2 tsp (8 g) baking powder

  • 1½ tsp (9 g) baking soda

  • 1 tsp (6 g) fine salt

  • 1 cup (240 g) warm water

  • 1 cup (255 g) full-fat sour cream

  • ½ cup (110 g) vegetable oil

  • 2 large eggs, room temp

  • 2 tsp (8 g) vanilla extract

  • 1 tsp (1 g) instant espresso (optional, boosts chocolate)

Chocolate Buttercream

  • 2 cups (452 g) unsalted butter, room temp

  • 1 cup (100 g) dark baking cocoa, sifted

  • ½ tsp (3 g) fine salt

  • 5 cups (625 g) powdered sugar

  • ¾ cup (180 g) heavy whipping cream

  • 1 tsp (4 g) vanilla extract

  • 1 ⅓ cups (230 g) dark chocolate chips, melted & cooled

Optional Filling & Décor

  • 2 cups (360 g) mini chocolate chips

Instructions

  1. Make Chocolate Syrup

    • Whisk water, sugar & cocoa in a small saucepan. Bring to a gentle boil, simmer 1 min. Cool completely.

  2. Mix Cake Batter

    • Preheat oven to 350 °F / 175 °C. Grease & cocoa-dust two 8-inch pans.

    • In a large bowl sift flour, sugar, cocoa, baking powder, baking soda, salt.

    • In another bowl whisk warm water, sour cream, oil, eggs, vanilla, espresso.

    • Pour wet into dry; beat until glossy, 30 sec.

  3. Bake

    • Divide batter between pans; tap to remove bubbles. Bake 28–32 min (center springs back).

    • Cool 10 min in pans, then invert; peel parchment and cool completely.

  4. Whip Buttercream

    • Beat butter until pale, 2 min. Mix in cocoa, salt, half the sugar.

    • Stream in cream & vanilla; beat in remaining sugar.

    • Add cooled melted chocolate; whip until satiny and a spoon stands upright.

  5. Assemble

    • Level cake tops if needed. Brush each layer with 2 Tbsp syrup.

    • Spread ~¾ cup buttercream between layers.

    • Crumb-coat entire cake; chill 10 min. Finish frosting, smoothing sides.

    • Press mini chips around base & top edges for crunch.

  6. Finish & Serve

    • Drizzle any leftover syrup or pipe buttercream rosettes on top.

    • Chill 15 min to set; serve at room temperature for best texture.

Notes

  • Pan Prep Tip: Use baking spray dusted with cocoa for flawless release.

  • Moisture Hack: Brush syrup once while cakes are warm and again just before frosting.

  • Make-Ahead: Cakes keep, wrapped, 2 days at room temp or 1 month frozen. Buttercream refrigerates 1 week; bring to room temp & re-whip.

  • Author: Amber
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/16 cake)
  • Calories: 720 kcal
  • Sugar: 60 g
  • Sodium: 320 mg
  • Fat: 46 g
  • Saturated Fat: 27 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 77 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 105 mg

Find it online: https://ambersbridal.com/ultimate-death-by-chocolate-cake-recipe/