Soft chocolate cake layers, a whipped ganache filling, and silky chocolate buttercream frosting combine to make this Death by Chocolate Cake an indulgent showstopper. Finish with a chocolate ganache drip for added drama.
This post was originally published in April 2018. The photos and details have been updated, but the recipe is unchanged.
Meet a new favorite dessert for chocolate lovers.
This Death by Chocolate Cake tastes bakery-made but is straightforward to assemble at home. Below is a clear, step-by-step guide to building the layers, making whipped ganache for the filling, finishing with chocolate buttercream, and optionally adding a two-tone ganache drip.
How to make your cake
Start by preparing the cake layers.
- Whisk together granulated sugar, melted butter, and oil, then beat in the eggs and vanilla.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and unsweetened cocoa powder.
- Alternate folding the dry mixture and warm coffee into the wet ingredients until the batter is smooth and lump-free.
- Divide the batter evenly between three prepared 8-inch cake pans and bake until the cakes spring back when lightly touched. Cool in the pans briefly, then transfer to a wire rack to cool completely.
While the layers cool, make the whipped ganache filling.
- Heat heavy cream until it begins to steam, then pour it over finely chopped dark chocolate.
- Let sit for a few minutes, then whisk until smooth. Allow the ganache to cool to room temperature and thicken.
- Beat the cooled ganache with an electric mixer until light and fluffy, adding a small amount of powdered sugar as it whips.
- Spread half the whipped ganache over the first cake layer, add the second layer and the remaining ganache, then top with the final layer. Chill the stacked cake until the filling is set (about 30 minutes).
Next, prepare the chocolate buttercream frosting.
- Beat room-temperature unsalted butter until very smooth.
- Mix in unsweetened cocoa powder, 3 tablespoons of milk or cream, and a pinch of salt.
- Gradually beat in powdered sugar, adding the remaining milk if needed, and continue until the frosting is light and creamy and spreads easily.
Frost the chilled cake, smoothing the frosting as much as possible so a ganache drip will flow evenly. You can reserve some frosting for piping decorations; store that portion covered in the fridge and re-whip it before using so it’s pipe-able.
If you plan to add a ganache drip, chill the frosted cake overnight for best results. If you skip the drip, serve once frosted and enjoy.
How to make a chocolate drip cake
The ganache drip is optional but creates a dramatic finish. White chocolate ganache is more sensitive to cream ratio and temperature than dark chocolate, so it requires a bit more attention.
White chocolate ganache uses less cream so it will set; if it’s initially thin, let it rest at room temperature or chill briefly until it reaches a drippable consistency. The method for both white and dark chocolate drips is the same:
- Combine hot heavy cream and finely chopped chocolate.
- Stir until smooth and glossy.
- Transfer to a squeeze bottle or a zip-top bag with the corner snipped, squeeze a line of ganache around the cake edge to create drips, then spread the remaining ganache over the top.
Chill the cake after each ganache layer to set before adding the next or before serving.
Recipe notes and tips
- To split the work across days: bake the cake layers a day ahead, wrap them tightly once cooled, and keep at room temperature overnight.
- Make the frosting ahead: cover and refrigerate for up to 2 days. Re-beat at high speed to return it to a spreadable consistency (you may add a splash of milk if needed).
- Do not overbake the layers—this recipe yields a very moist cake when baked correctly.
- Sift cocoa powder and powdered sugar if lumpy to ensure a smooth batter and frosting.
- Make sure butter for the frosting is truly at room temperature for a smooth texture.
- Use an icing smoother or an offset spatula to achieve a smooth frosting surface for the drip.
- Avoid white chocolate chips for ganache; they don’t melt as well as bars designed for baking.
How to store cake
Store uneaten cake, covered, at room temperature for up to 2 days or refrigerated for 3–4 days. Freeze slices tightly wrapped for up to 3 months. To freeze, set slices on a parchment-lined tray briefly to firm the filling, then wrap well with plastic wrap and foil.
What is chocolate ganache?
Chocolate ganache is simply chocolate combined with heavy cream. Chilled ganache firms up and can be used to form truffles; whipped ganache becomes light and fluffy and makes an exceptionally rich cake filling. In liquid form, ganache makes a glossy drip or glaze.
What chocolate to use for ganache?
Use good-quality baking chocolate or chocolate bars designed for melting. Dark baking bars work well for the dark ganache; choose a reliable white chocolate (not chips) for the white ganache.
Helpful tools
- An icing smoother or large offset spatula helps create a smooth buttercream finish for an even drip.
- A cake turntable makes filling and frosting the cake much easier.
- Squeeze bottles or a zip-top bag give you better control when creating drips.
- Decorate with truffles, chocolate candies, cookie crumbs, or sprinkles to complement the ganache.
A few more recipes you might enjoy
Triple Chocolate Cheesecake
Chocolate Tuxedo Cake
Chocolate Mint Cake
Raspberry Chocolate Cake
Mocha Cake
If you make this Death by Chocolate Cake, please leave a comment and rating. Share a photo on Instagram and tag @theitsybitsykitchen so your creation can be seen!
Dessert
American
- 2 cups granulated sugar
- 1 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/2 cups warm coffee
- 1 cup heavy cream
- 8 ounces dark chocolate finely chopped
- 1/4 cup powdered sugar
- 1 1/4 cups unsalted butter at room temperature
- 1/2 cup cocoa powder
- 3 to 6 tablespoons whole milk or heavy cream
- 1/2 teaspoon salt
- 4 to 5 cups powdered sugar
- 6 ounces white chocolate finely chopped*
- 1/4 cup heavy cream
- 5 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
- Preheat oven to 350°F. Prepare three 8-inch round pans with cooking spray and parchment-lined bottoms.
- Combine sugar, melted butter, and oil in a large bowl and whisk to combine. Beat in eggs and vanilla.
- Whisk together flour, baking powder, baking soda, salt, and cocoa powder in a separate bowl.
- Whisk half the dry ingredients into the wet, then slowly mix in half the coffee until just incorporated.
- Stir in the remaining dry ingredients and the remaining coffee, mixing until smooth.
- Divide batter between prepared pans and bake 28–32 minutes, until the cakes spring back when touched. Cool in pans 15 minutes, then transfer to a rack to cool completely.
- Heat heavy cream until it just starts to steam.
- Pour hot cream over chopped chocolate, let sit 4 minutes, then whisk until smooth. Cool to room temperature until thickened.
- Beat the cooled ganache starting on low and increasing to medium-high. Add powdered sugar and whip until light and fluffy.
- Trim any domes from the cake layers. Place one layer on a cake board and spread half the ganache evenly.
- Top with the second layer, spread remaining ganache, add the final layer, and refrigerate until the filling is set (about 30 minutes).
- Beat butter until very smooth, about 30 seconds.
- Mix in cocoa powder, 3 tablespoons milk, and salt. With the mixer on low, gradually beat in 4 cups powdered sugar.
- Increase speed to medium and beat until well combined. Adjust sweetness or consistency with more powdered sugar or milk as needed.
- Spread or pipe the frosting over the top and sides, smoothing carefully so the ganache will drip evenly.
- Reserve extra frosting if desired for decoration; cover and chill it, then re-whip before piping.
- Chill the frosted cake overnight if you plan to add a ganache drip.
- Heat heavy cream until very hot but not boiling. Pour over chopped white chocolate and let sit 4 minutes, then whisk smooth.
- Adjust consistency: warm briefly if too thick, or let rest if too thin, until drippable.
- Transfer to a squeeze bottle or bag and squeeze a line around the cake edge to create drips, then fill the top.
- Refrigerate until set before adding the dark chocolate drip.
- Heat heavy cream until very hot but not boiling. Pour over chopped dark chocolate, let sit 4 minutes, then whisk until smooth.
- Transfer to a squeeze bottle or bag and squeeze a circle of ganache around the edge, applying extra pressure at points to form drips. Spread remaining ganache over the top.
- Decorate the top with chocolate candies if desired. Refrigerate to set the ganache, then slice and serve.
- *Do not use white chocolate chips—they typically don’t melt smoothly. Use white chocolate bars designed for baking.
- **An acetate cake collar can help prevent ganache from seeping out while assembling; if you don’t have one, chill the ganache until it’s set but still spreadable.
- Store uneaten cake covered at room temperature for about 2 days or refrigerated for 3–4 days. Freeze slices tightly wrapped for up to 3 months.
- If you skip the ganache drip, you do not need to chill the cake overnight—serve once frosted.
- Use a large mixing bowl; this recipe yields a generous amount of batter.
- Strong brewed coffee adds depth of flavor to the cake layers; use any coffee you prefer.
- Decorations like chopped cookies, truffles, chocolate chips, or sprinkles work well.