Death By Chocolate Cake


Ok, ok, ok, so you won’t REALLY die, well, not unless you eat the whole thing!  But look at it, that is a possibility, right?  Well, for me it is!  Chocolate cake is one of the things I never get sick of……it may make me sick but I would still love it!  I prefer chocolate over vanilla cake and I’m the weirdo that would make chocolate cake and icing!  You can never have too much chocolate……in my opinion!

I wanted to make a cake that would represent my cooking and baking style!  And this came out perfect!  I’ve been perfecting my chocolate cake recipe for years and I have finally nailed it down to this light, airy, spongy cake!  It’s the kind of cake that just melts in your mouth!  And I wanted an icing that would be a good accent to the cake.  Because icing is made to accent the cake, not over power or take away from the cake.  This is such a creamy icing, it accents the chocolate cake perfectly!  Each bite melts in your mouth.

I know people tend to shy away from layer cakes, but they really are not that scary.  This was a pretty simple cake and is sure to wow your friends and family or whoever you make it for!

If you love chocolate as much as I do, Choose, Death By Chocolate!


Ingredients for the Cake:

3 cups flour

3 cups sugar

1 1/2 cups unsweetened cocoa powder

1 tbsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

4 eggs

1/2 cup sour cream

1 cup buttermilk

1 1/2 cups warm water

1/2 tsp coffee (Instant or espresso powder)

1/2 cup vegetable oil

1 tbsp vanilla



Ingredients for the Frosting:

8 cups of powdered sugar

3 sticks of butter, softened

1 cup and 2 tbsp cocoa powder

1 cup evaporated milk

4 tsp vanilla

2-3 cups mini chocolate chips (optional)


Preheat oven to 350°.

Spray 3 9 inch cake rounds with non stick spray.

Whisk together flour, sugar, cocoa, baking soda, baking powder and salt.  You can use a stand mixer or hand mixer.  Mix on low speed.

Add eggs, sour cream, buttermilk, warm water/coffee, oil and vanilla.  Beat on medium speed.  Beat until smooth.

Divide batter, evenly between the three cake pans.

Bake for 30-35 minutes or until toothpick inserted into the center of the cake comes out clean.  DO NOT OVER BAKE!

Once cake is ready, remove from the oven and allow cakes to cool in the pan for 20 minutes.  Then transfer to cooling rack.  i carefully flip mine onto a plate then onto the cooling rack.



Directions for Frosting:

In a medium bowl, sift together sugar and cocoa.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture, alternating between evaporated milk and sugar.  Then beat in vanilla.  Beat until frosting is light and fluffy.


To Ice the Cake:

Cake needs to be completely cooled.

Spread about 1 cup of icing between layers.

Spread icing on sides and top.  Smooth icing with icing smoother or off set spatula.

Pipe icing and decorate to your liking and carefully place mini chocolate chips halfway up the cake, going all the way around.