Death by Chocolate Cake

Updated: Mar 27

Triple layer moist intense chocolate cake with real chocolate, homemade chocolate fudge and a delicious chocolate buttercream! A must try for true chocolate fans!

Is regular chocolate cake too boring for you? I got you! This death by chocolate cake is truly indulgent: Three soft and moist super chocolaty cake layers, the best chocolate frosting and a homemade dark chocolate caramel fudge sauce!



How to get soft chocolate cake layers


This recipe uses sour cream to keep the cake layers soft and wet after baking. It is possible to substitute sour cream with buttermilk if you do not have sour cream on hand. Buttermilk has similar moisture keeping properties as sour cream. I prefer to use sour cream in this recipe since it is already very liquid as it uses milk and hot water.


Another important tip for getting soft cake layers is to keep an eye on the baking time. Every oven works differently so your cake layers might be fully baked already 3 to 5 minutes before the approximate baking time in the recipe. To check if the cake layers are fully baked insert a wooden skewer and if it comes out clean the cake is done baking. If the skewer comes out covered with raw cake batter the cake need another 8 to 10 minutes baking. Check again after that time. If the wooden skewer comes out with a few soft cake crumbles let it bake for another 2 minutes as it was slightly underbred at the checking time.


Besides moisture and baking time it is important to not over mix the batter after adding the flour as it can result in dense and chewy cake layers. When mixing the batter after adding the flour for too long the gluten in the flour can form elastic gluten strands which makes the cake dense.



Death by Chocolate Cake

Ingredients for 3 8 inch cake layers

For the chocolate cake layers:

2 1/2 cups (312.5 g) all-purpose flour

1 3/4 cups (175 g) cocoa powder, sifted

3 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1 cup (200g) white sugar

1 cup (200g) brown sugar

3 large eggs

2 egg yolks

1 1/2 cups (375 ml) whole milk

1/3 cup (80 g) sour cream

3/4 cup (180 ml) vegetable oil

1 tsp vanilla

1 1/2 cups (375 ml) hot water or coffee

1 cup mini chocolate chips + 1 tbsp flour to cover


For the chocolate fudge sauce:

1/2 cup (100 g) sugar

2 tbsp water

2 tbsp light corn syrup

1/2 cup heavy cream

3 oz (100 g) dark chocolate chips or chopped

1/4 tsp salt

1 tsp vanilla


For the chocolate buttercream:

5 sticks (565 g) butter, unsalted

3 1/2 cups (440 g) powdered sugar