Why You’ll Love This Death by Chocolate Cake Recipe
You’re going to adore this Death by Chocolate Cake recipe! It’s rich, moist, and utterly indulgent, making it perfect for any special occasion or just a sweet treat.
The combination of semisweet chocolate and brewed coffee elevates the flavors, creating an irresistible depth that’ll leave you craving more. I love how easy it’s to whip up, and the aroma while it bakes is pure bliss.
Plus, you can personalize it with your favorite frosting or serve it plain; either way, it’s a showstopper. Trust me, once you try this cake, it’ll become your go-to chocolate dessert!
Ingredients of Death by Chocolate Cake
When it comes to baking an unforgettable dessert, a Death by Chocolate Cake is a top contender. Just imagine biting into a slice that’s rich, moist, and packed with a deep chocolate flavor. It’s a cake that truly lives up to its name, and the ingredients are pretty straightforward, which makes it all the more inviting. You don’t have to be a baking expert to whip this one up. Let’s explore what you’ll need to create this decadent masterpiece.
Ingredients for Death by Chocolate Cake:
- 3 ounces semisweet chocolate (like El Rey or Callebaut)
- 1 1/2 cups freshly brewed hot coffee
- 3 cups sugar
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process; I recommend Ghirardelli)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup canola oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon pure vanilla extract
Now, let’s chat about those ingredients for a moment. First off, the quality of chocolate you use can make or break this cake. So, splurge a little on good semisweet chocolate—trust me, it’s worth it.
And while we’re on the topic of coffee, don’t worry if you’re not a coffee aficionado; the brewed coffee enhances the chocolate flavor without making the cake taste like a cup of joe.
Also, if you don’t have buttermilk on hand, you can make a quick substitute by mixing regular milk with a splash of vinegar or lemon juice. It’s a little trick that saves you a trip to the store and still gives you that lovely, tender crumb.
With these ingredients ready to go, you’re all set to make a cake that will have everyone begging for seconds.
How to Make Death by Chocolate Cake
Making a Death by Chocolate Cake is like starting a delicious adventure, and trust me, it’s worth every moment spent in the kitchen. So, let’s get started. First, you’ll want to preheat your oven to 300 degrees. This is an essential step, folks. If you skip it, you might end up with a cake that’s more of a chocolate brick than a fluffy dessert.
If you’re going for cupcakes, line your pans with fluted paper liners or give them a good greasing and dusting with flour or cocoa. If you’re making larger cakes, grease those pans and line the bottoms with wax paper—don’t forget to grease that paper too. I learned that the hard way; nothing feels worse than losing half your cake to the pan.
Now, let’s plunge into the chocolate magic. Take 3 ounces of semisweet chocolate and chop it finely. Toss it into a bowl with 1 1/2 cups of freshly brewed hot coffee. Let it sit and stir occasionally until it’s all melted and smooth. This is where the real chocolate flavor comes to life, and it smells heavenly.
While that’s happening, grab a large bowl and sift together 3 cups of sugar, 2 1/2 cups of unbleached all-purpose flour, 1 1/2 cups of unsweetened cocoa powder, 2 teaspoons of baking soda, 3/4 teaspoon of baking powder, and 1 1/4 teaspoons of salt. You might think sifting is a hassle, but it helps everything blend better and makes for a fluffier cake—trust me, your taste buds will thank you later.
In another (very) large bowl—because we’re about to mix a lot of goodness together—beat 3 large eggs with an electric mixer until they’re thickened and lemon-colored, which should take about 3 minutes.
Then, slowly add in 3/4 cup of canola oil, 1 1/2 cups of well-shaken buttermilk, 3/4 teaspoon of pure vanilla extract, and that glorious melted chocolate-coffee mixture. Mix until everything is combined, then introduce the dry ingredients, beating on medium speed until just combined.
Now comes the fun part: divide the batter between your pans and pop them in the oven. For cupcakes, you’re looking at about 20 to 25 minutes, and for larger cakes, it could take 50 to 70 minutes. Just keep an eye on it and test with a toothpick to see if it comes out clean.
Once done, let them cool completely before trying to remove them. Patience is key here—no one likes a crumbled cake. And there you have it, a decadent Death by Chocolate Cake that’s sure to impress!
Death by Chocolate Cake Substitutions & Variations
Substituting ingredients in the Death by Chocolate Cake can take the flavor and texture to new heights. For a richer taste, I sometimes use dark chocolate instead of semisweet.
If I’m out of buttermilk, I mix milk with a splash of vinegar as a quick substitute. For a gluten-free option, I’ve had success swapping all-purpose flour with a 1:1 gluten-free blend.
You can even add a splash of espresso for an extra coffee kick! Don’t hesitate to experiment with different oils or flavor extracts; almond or orange can create delightful surprises in this decadent cake.
Enjoy the creative process!
Additional Tips & Notes
Experimenting with substitutions opens up a world of possibilities for your Death by Chocolate Cake. For a richer flavor, try adding a splash of espresso or a teaspoon of instant coffee directly into the batter.
If you’re looking for a healthier option, swap out canola oil for applesauce; it’ll keep your cake moist. Don’t forget to adjust baking time if you use different pan sizes.
Finally, for an extra decadent touch, drizzle ganache over the cooled cake. Remember, let your creativity shine—each twist can lead to a delightful new version of this chocolatey classic! Enjoy the baking adventure!