Death by Chocolate Cake Recipe

This triple layer Death by Chocolate Cake is a must try for serious chocolate lovers.

yield 9 ” layer cake; 8 large slices


For the chocolate cake:

1 and 1/2 cups granulated sugar
1 and 1/2 cups light brown sugar, packed
2 and 1/2 cups all-purpose flour (not packed!)
1 and 3/4 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups whole milk
1/3 cup full-fat sour cream
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 teaspoons vanilla extract
1 and 1/2 cups hot water
1 cup mini chocolate chips

For the chocolate frosting:

2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 1/2 cups confectioners’ sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons hot fudge sauce


1 cup hot fudge sauce sauce (please see post for more on this)
4 ounces semi-sweet or dark chocolate, shaved
1 and 1/2 cups mini chocolate chips


For the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
  2. Visit Death by Chocolate Cake @ for full instructions.

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