Soft chocolate cake layers, whipped ganache filling, and chocolate buttercream frosting make this Death by Chocolate Cake the ultimate indulgence. Finish it with a chocolate ganache drip for extra drama.
This post was originally published in April 2018. Photos and notes were updated; the recipe is unchanged.
Say hello to a new favorite dessert: a rich, layered chocolate cake that looks bakery-made but is simple to prepare at home.
How to make your cake
Start with the cake layers
- Whisk together granulated sugar, melted butter, and oil, then beat in the eggs and vanilla.
- In a separate bowl, whisk the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and warm coffee into the wet ingredients until the batter is smooth and lump-free.
- Divide batter between three prepared 8-inch pans and bake for about 28–32 minutes, until the cakes spring back when touched. Cool in pans 15 minutes, then transfer to a rack to cool completely.
While the layers cool, make the whipped ganache filling
- Heat heavy cream until it just starts to steam, then pour it over finely chopped dark chocolate. Let sit 4 minutes, then whisk until smooth.
- Cool the ganache to room temperature until it thickens.
- Beat the cooled ganache with an electric mixer, adding powdered sugar and increasing speed until light and fluffy.
- Trim domed cake tops if needed. Place one layer on a cake board, spread half the whipped ganache, top with the second layer and the remaining ganache, then add the final layer. Chill about 30 minutes to set the filling.
Next, make the chocolate frosting
- Beat room-temperature unsalted butter until smooth.
- Mix in unsweetened cocoa powder, milk or heavy cream, and salt.
- Gradually add powdered sugar and beat until light and creamy; adjust consistency with more sugar or milk as needed.
Frost the chilled cake, smoothing the surface so ganache drips will flow evenly. Reserve extra frosting if you want to pipe decorations later—store it covered in the fridge and re-whip before using. Chill the frosted cake overnight if you plan to add a drip; otherwise serve once frosted.
How to make a chocolate drip cake
The drip is optional but visually striking. White chocolate drip can be finicky—use less cream than with dark chocolate so it sets properly. White ganache may take longer to thicken; if it’s too thin, let it rest at room temperature or chill briefly.
The method is the same for both drips:
- Heat heavy cream and pour it over finely chopped chocolate. Let sit, then whisk until smooth.
- Transfer ganache to a squeeze bottle (or a zip-top bag with a corner snipped) and squeeze small amounts around the cake edge to form drips, then spread the remaining ganache over the top.
- Chill the cake to set the ganache, and if using both white and dark ganaches chill between applications so each layer sets.
Recipe notes and tips
- To break the work into two days: bake layers a day ahead; when cooled, wrap tightly and store at room temperature overnight.
- Frosting can be made ahead and refrigerated for up to 2 days—re-whip on high to restore spreadability; add a little milk if needed.
- Don’t over-bake the layers; properly baked cake stays moist.
- Sift cocoa powder and powdered sugar if they’re lumpy.
- Use room-temperature butter for the frosting for a smooth texture.
- Smooth the frosting well before dripping so ganache runs evenly.
- Do not use white chocolate chips for ganache—they don’t melt or set properly; use bar-style white chocolate.
How to store cake
Store uneaten cake covered at room temperature for about 2 days, or refrigerated for 3–4 days. Freeze individual slices tightly wrapped for up to 3 months—freeze on a parchment-lined sheet until firm, then wrap and store.
What is chocolate ganache?
Ganache is simply chocolate combined with heavy cream. Chilled ganache firms up enough to shape truffles; warm, pourable ganache makes a glossy cake finish. Whipped ganache becomes light and fluffy and makes a rich filling.
What chocolate to use for ganache?
Use good-quality baking chocolate or bars for best results. Bar-style white chocolate (not chips) is recommended for white ganache. Choose dark chocolate you enjoy eating, since flavor carries through the ganache.
Helpful tools
- An offset spatula or icing smoother helps achieve a very smooth frosting surface for a clean drip.
- A cake turntable makes layering and smoothing easier.
- Squeeze bottles offer good control for drips, though a zip-top bag works in a pinch.
- Decorate with truffles, chocolate candies, sprinkles, or crushed cookies as desired.
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. Spray three 8-inch round pans with cooking spray, line the bottoms with parchment, and spray the parchment.
- Combine sugar, melted butter, and oil in a large bowl; 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 ingredients, then slowly add half the warm coffee until just incorporated.
- Stir in the remaining dry ingredients and then the remaining coffee, mixing until smooth and lump-free.
- Divide batter evenly among pans and bake 28–32 minutes. Cool 15 minutes in pans, then remove to a wire rack to cool completely.
- Heat cream over medium until it just steams. Pour over chopped chocolate and let sit 4 minutes, then whisk until smooth. Cool to room temperature until thick.
- Beat the cooled ganache on low, increasing to medium-high; add powdered sugar and beat until light and fluffy.
- Trim domes if needed. Spread half the ganache on the first layer, top with the second layer and remaining ganache, then add the final layer. Refrigerate 30 minutes or until set.
- Beat butter until very smooth. Mix in cocoa powder, 3 tablespoons milk, and salt.
- On low, gradually beat in 4 cups powdered sugar. Increase speed and beat until well combined. Adjust with more sugar or milk for desired consistency.
- Spread or pipe frosting over the cake, smoothing carefully so the ganache drips evenly. Reserve some frosting if you wish to pipe decorations after the drip; refrigerate and re-whip before using.
- Chill the frosted cake overnight if adding drips.
- Heat heavy cream until very hot but not boiling. Pour over chopped white chocolate, let sit 4 minutes, then whisk until smooth.
- If too thick, warm briefly; if too thin, let rest until it thickens enough to drip.
- Transfer to a squeeze bottle or bag and apply drips around the chilled cake perimeter, then fill in the top. Refrigerate until set before adding the dark drip.
- Heat cream until very hot. Pour over chopped dark chocolate, let sit 4 minutes, then whisk until smooth.
- Transfer to a squeeze bottle and apply drips over the white chocolate, pressing a little harder in spots to vary the drip lengths. Spread remaining ganache on top.
- Decorate the top if desired, refrigerate to set ganache, then slice and serve.
- *Do not use white chocolate chips for ganache; they don’t melt and set well. Use bar-style white chocolate (Baker’s or similar).
- **An acetate cake collar helps prevent ganache from seeping out while the filling sets. If you don’t have one, chill the ganache until set but still spreadable.
- Store uneaten cake covered at room temperature up to 2 days or refrigerated 3–4 days. Freeze slices tightly wrapped for up to 3 months.
- Sift lumpy cocoa powder or powdered sugar before use.
- If skipping the drip, you can serve the cake once it’s frosted without chilling overnight.
- Use strong coffee in the batter for deeper chocolate flavor, if desired.
- Decorations: chopped cookies, truffles, chocolate candies, or sprinkles all work well.