Death by Chocolate Cake Recipe

I made this homemade Death by Chocolate Cake recipe for my mother’s birthday, which happens to be on Halloween. Whenever anyone asks what kind of cake she wants, she quickly blurts out, ‘Chocolate!’ and nothing else. So… here you go, a cake made of chocolate and nothing else. This Death by Chocolate Cake will include two layers of chocolate cake filled with a chocolate whip, topped with chocolate ganache and dark chocolate chips. These are modified from a modification from an original recipe so I have no idea where the originals come from, sorry. (If anyone knows, give me a shout and I’ll give credit where credit is due.)

Death by Chocolate Cake Recipe Ingredients

  • 2 cups white sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup chocolate milk (I used Kansas City local Shatto Chocolate Milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • A bit of raspberry or other liqueur to “baste” the cake with
Death by Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees F. Prepare two 9″ round cake pans. I grease and flour and line mine with parchment paper rounds. In your kitchen mixer give a quick whisk to the sugar, flour, cocoa powder, baking powder, baking soda and salt. Then, with the mixer on a low-medium speed add the eggs one at a time, then the milk, vegetable oil and vanilla extract. Beat for a couple of minutes, but don’t overbeat. Slowly stir in the boiling water and get a thin Death by Chocolate cake batter to pour into your pans. Bake about 30 minutes, or until your tester comes out clean. When you pull it out of the oven, let the cake layers cool in the pans for 10 to 15 minutes. Then turn them out of the pans and cool completely at room temperature on wire racks. Before adding the whip and ganache, poke holes in the cake with a toothpick and “baste” the cake with a mixture of 2 teaspoons of the liqueur and 1/4 cup water.
Death by Chocolate Whip Recipe Ingredients
  • 3 ounces Swiss dark or bittersweet chocolate
  • 2 cups heavy cream
  • 2 tablespoons sugar
Death by Chocolate Whip Recipe Directions
This will be your filling between the cake layers. Chop 3 ounces of bittersweet chocolate. Boil the heavy cream and sugar in a saucepan, then add the chopped chocolate and mix well. Cool at room temperature, then refrigerate for at least 4 hours. When you are ready to whip the filling, pull it out of the fridge and lay the bowl in a larger bowl filled with ice water. Beat the cream with a hand mixer until you get stiff peaks, the tell-tale sign of a good whipped cream. I prefer to make this when the cakes are ready for it and use it right away, but you can refrigerate for a while if you’re not quite ready.
Death by Chocolate Ganache Recipe Ingredients
  • 8 ounces Swiss dark or bittersweet chocolate
  • 1 cup heavy cream
  • Dark chocolate chips for garnish
Death by Chocolate Ganache Recipe Directions
Assembled the Death by Chocolate cake and then prepare your dark chocolate ganache to pour over the entire cake. Chop 8 ounces of dark chocolate. Heat the cream just to a boil, then add the chopped dark chocolate and stir it gently to incorporate. Cool to room temperature, then pour over a completely cooled cake. Top the cake with chocolate curls, or I used dark chocolate chips, or whatever else you want. Refrigerate until ready to eat and serve chilled!

Creating the B-52 Cake – Chocolate Elvis Layer

I completed the baking portion of the B-52 cake tonight. I feel an overwhelming sense of relief, but I’m so exhausted that I can barely spell. Everything hurts, including my brain. I also managed to do the first layer of vanilla buttercream frosting on the Cinnamon Spice & Everything Nice Layer and the Classic Neopolitan Layer. Thankfully that went pretty smoothly and actually somewhat easier than frosting my normal-sized cakes – not entirely sure why. I have to frost the Chocolate Elvis Layer, then stack them all, and frost the entire thing.

I find myself really wishing I had more witnesses to the process. I don’t think that the final reveal will come anywhere close to indicating the amount of work that went into it. I don’t think anyone who hasn’t been in this kitchen with me the whole time could possibly understand the magnitude of this undertaking. I think I’m going to be completely underwhelmed when it’s all over, but maybe that’s the exhaustion talking.

Sorry the images aren’t in gallery form. An internal server error happened while I was inserting the gallery. I just don’t have the energy to re-upload and re-insert and re-optimize those images. I’ll do it later. Right now, I just desperately want to get out of this apron and scrub all the sugar and butter off of me. I’m sure you all understand.

I promise I’ll be much less grumpy and much more exuberant when it’s over. 🙂

B52 Cake - Two Cake Layers Frosted
B52 Cake - Two Cake Layers Frosted

B52 Cake - 4-Inch Deep Chocolate Elvis Layer
B52 Cake – 4-Inch Deep Chocolate Elvis Layer
B52 Cake - 10-inch Wide Chocolate Elvis Layer
B52 Cake – 10-inch Wide Chocolate Elvis Layer
B52 Cake - Chocolate Elvis Layer
B52 Cake – Chocolate Elvis Layer
B52 Cake - 10-Pound Chocolate Elvis Layer
B52 Cake – 10-Pound Chocolate Elvis Layer

Cake 28: Dark Chocolate Red Wine Cake

What are some good uses for leftover red wine? Trick question. There’s no such thing as leftover red wine. Well, I just so happen to have 3/4 of a bottle of cabernet sauvignon that I have no intention of polishing off by myself, so what better use for it than putting it into a cake? This should be a delightful one for all you chocolate and wine lovers out there. (Giving credit where credit is due, this recipe is modified from this recipe on Delish.) The batter reminds me of my favorite ice cream from Columbia, Missouri local ice cream shop Sparky’s — their red wine Ghirardelli ice cream. It’s incredible.

Chocolate Red Wine Cake Recipe Ingredients

  • 1 3/4 cups sifted all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup butter, softened at room temperature
  • 1 1/2 teaspoons vanilla
  • 2 large eggs, room temperature
  • 1 cup cabernet sauvignon or other red wine, room temperatur
  • 1/4 cup grated bittersweet chocolate or dark chocolate

Chocolate Red Wine Cake Recipe Directions

Preheat your oven to 350 degrees. Prepare a bundt or tube pan. In one bowl, sift together the flour, cocoa powder, baking soda and salt. In your kitchen mixer, combine the softened butter and sugar until fluffy. Beat in the vanilla and eggs. Then alternate adding the dry ingredient mixture and red wine a bit at a time, starting and ending with dry ingredients. Fold in the grated dark chocolate with a spatula. Pour the batter into your prepared pan, and bake for 30 to 40 minutes, or until your tester comes out clean and the cake springs back when gently pressed. Cool for about 15 minutes, then turn out of the pan to cool on a wire rack or your serving dish.

Cake 22: Peppermint Chocolate Cake with Mint-Infused Buttercream Frosting

This cake was made for a get-together on New Year’s Eve and I think it went over well! It captures a little bit of leftover Christmas festiveness with the crushed peppermint candy, but has the modern edge of the fresh mint-infused buttercream to carry us into the new decade. I met a lot of really nice people at this gathering, and I hope they enjoyed the cake! They offered lots of interesting suggestions for other ingredients to try in cakes, so keep an eye out for those in the future, new friends!

Chocolate Peppermint Cake Recipe Ingredients

  • 0.5 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 8 ounces semisweet baking chocolate, chopped
  • 1.25 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 2 eggs, large
  • 0.5 cup buttermilk

Fresh Mint-Infused Buttercream Frosting Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 2 tablespoons heavy cream
  • 1 large sprig of mint
  • 2 cups confectioner’s or powdered sugar

Chocolate Peppermint Cake Recipe Directions

Preheat the oven to 350 degrees, and prepare an 8-inch round cake pan. Line the bottom with parchment paper. In one bowl, sift together flour, salt and baking powder. Boil a little water in a saucepan. Put the butter and chocolate into a bowl and place over the saucepan – make sure the water isn’t touching the bowl – and turn off the heat. Let it sit in there and melt, it’ll take several minutes, then stir to combine. Remove the bowl from the heat and let it cool for about 5 minutes. Into that, mix in the sugar, vanilla extract, mint extract, eggs and buttermilk just until combined. Gently fold in the dry ingredient flour mixture with a rubber spatula. Pour the batter into your prepared pan, and bake for 45 minutes to an hour. Cool the cake in the pan for 5 to 10 minutes, then run a knife around the edge and invert it onto a wire rack to cool the rest of the way. I used a cardboard round underneath the cake so I could frost it better.

Fresh Mint-Infused Buttercream Frosting Recipe Directions

In a small saucepan, cook the cream and mint sprigs on low heat, for about five minutes. Let that delicious mint flavor infuse into the cream. Remove it from the heat and let it cool completely. Beat the softened butter until it is light and fluffy. Then, beat in the mint-infused cream. Lower your mixer speed and slowly add the confectioner’s or powdered sugar until you get a creamy mint-infused buttercream frosting. Let it cool and set for a few minutes before icing your completely cooled peppermint cake.

Garnish with more fresh mint leaves, Andes mint shavings, or some crushed peppermint candy (I used a candy cane from my Christmas stocking). To crush peppermint candy, put it in a plastic bag and beat it up with a small skillet or meat tenderizer. Use the powder leftover in a cup of homemade hot chocolate!

In one of the pictures you can see yours truly modeling my new apron, given to by my husband’s mom, and it’s embroidered with “” – pretty cool, huh? Other items you see here are spatulas and whisks given to me for my birthday from my mom, and a rubber squeezable measuring cup. Some baking-related items I got for my birthday and Christmas that I’m very excited about that aren’t pictured here include a handful of awesome Pampered Chef cookbooks and spices from Aunt Rachel and family, ramekins from mom, an apron from my grandma, a spice grinder from ma, caster sugar from mom-in-law, The Cake Bible from my sister-in-law and her family, and I hope I am not forgetting anything or anyone! It is clear that my family knows me very well and supports my goals and endeavors! A big thank you to all of you.

Cake 21: Frangelico Chocolate Cake

This cake was inspired by one of my favorite people, Tammy out in Mizzou country. (Hi Tammy!) She suggested this ingredient when we did the voting a few weeks back on what the next key ingredient would be. It came in third place, but it seemed so interesting that I just had to give it a try. I am not all that familiar with Frangelico at all, except once I had an infamous “chocolate cake shots” – and sure enough it does taste like cake. Frangelico is a hazelnut liqueur, and it comes in a bottle that reminds me of Aunt Jemima maple syrup bottles, but it is actually made to look like a monk in a robe. It features flavors of hazelnuts, cocoa, vanilla and it has such a rich, creamy, sweet flavor that is long overdue for use in a cake. Ok, enough of me gabbing. On to the cake! (If anyone else out there makes this cake, please send me your photos to so I can replace these blah ones taken with my cell phone camera! Full credit of course.)

Frangelico Cake Recipe Ingredients

  • 3 eggs
  • 0.75-cup white sugar
  • 0.5-cup butter (softened)
  • 1 cup brown sugar (packed)
  • 2.25 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 0.5 cup cocoa powder
  • 0.5 cup Frangelico
  • 0.75 cup strong, cold coffee

Frangelico Hazelnut Frosting Recipe Ingredients

  • 6 tablespoons butter (softened)
  • 1 pound sifted powdered sugar (about 4 cups sifted)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons Frangelico (add more if you need a more spreadable texture)
  • 2 tablespoons hot coffee

Frangelico Cake Recipe Directions

Preheat your oven to 350 degrees, and grease and line two 9-inch cake pans. Separate your eggs into the yolks and whites. In a clean bowl with clean mixers, beat the egg whites until frothy, then beat in the sugar until you get stiff peaks. I got a smidge of yolk in mine, and let me tell you – it makes a difference and they do not get as fluffy. Ensure you have clean everything and only egg whites!) Set aside. In another bowl – I of course use the KitchenAid – cream the butter and brown sugar until thoroughly mixed and nice and fluffy. Beat in the egg yolks one at a time. In another bowl, sift together flour, cocoa and baking soda. Add to your butter and brown sugar cream mixture and alternate with the coffee and Frangelico liquids, blending well. With a clean spatula, fold the beaten egg whites into the batter. Pour into your prepared pans, and bake for about a half hour – perhaps a few minutes more, until your cake tester inserted in the center comes out clean. Cool about 10 minutes, then invert the layers onto wire racks and remove the pans. Cool completely before frosting. (I didn’t do it this time, but I would level the cakes and brush a bit of a mixture of 1 part Frangelico to about 2 parts water onto the layers before icing next time.) When the cake layers are done cooling, it’s time to mix up the Frangelico frosting. Begin by creaming the butter and powdered sugar. Then, add in the cocoa powder, hot coffee and Frangelico and beat until smooth. Crumb coat the cake and chill. Ice the cake!

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