Rich, decadent, and so indulgent, this death by chocolate cake is a must for all chocolate lovers.
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Say hello to our new favorite dessert.
I know I’m being presumptuous by saying that. And yes I don’t even know if you like chocolate and, yes, it’s possible that even if you like chocolate you don’t actually want to die of it.
(Although death by chocolate cake sounds like a delicious way to go.)
Normally I don’t like to presume things about people but I’m all hopped up on chocolate cake and whipped ganache filling and I don’t know quite where my head is. But hey, you’re in luck! I promised I’d show you the tools I use to make the frosting REALLY smooth on cakes, and that’s something I can tell you all about even in a chocolate coma.
Smooth frosting is necessary for drip cakes. Sort of—you can, of course, add a drip to a cake that with bumpy frosting, but your drip won’t drip down the cake smoothly. You’ll have some jagged little hiccups. It’ll be delicious, but it won’t be the perfect cake my perfectionist self is aiming for.
As a bonus, the tips below will also help you avoid crumb coating your cake! Cue the confetti and balloons!
Do I have to do a crumb coat?
NOPE! (To back up, a crumb coat is a thin layer of frosting you put on your cake to seal in the cake crumbs. Slap on your crumb coat, refrigerate to set the frosting, then it’s easier to avoid getting crumbs in your final layer of frosting.)
But I’m lazy and prefer to avoid that extra step.
Forever ago, I took a cake decorating class and one of the tools we used was this cake icer tip—it forever changed the way I frost cakes. You can use this tip both for filling cakes and for frosting them. It’s the key to avoiding a crumb coat; because your spatula/frosting smoother never touches the cake, the crumbs don’t get into the frosting. You’ll love it!
How to get a smooth coat of frosting
I like to use this turntable when I’m frosting cakes because it’s SO much easier to rotate the cake than to rotate myself around it. Pipe frosting on the outside of the cake, rotating the turn table.
Then use a frosting smoother to smooth it out. I prefer this smoother to an offset spatula because I feel like I have better control (and those smoothers are super inexpensive), but use what you prefer.
Hold the smoother at an angle to the cake and press lightly against the frosting as you rotate the turntable. A few times around will probably be all you need but if the frosting isn’t smoothing to your liking then run the smoother under hot water and smooth it again.
And that’s it! Perfectly smooth cake, ready for eating or decorating.
Notes on making death by chocolate cake
The chocolate cake layers are really simple and moist, without being overly rich—since the filling is made of whipped ganache I didn’t want the cake itself to be too rich.
If you’re a chocolate purist and think white chocolate has no place in this world, then don’t add the white chocolate drip. You won’t hurt my feelings.
When you make your ganache drip (or drips if you use the white chocolate) you’ll want to be sure your ganache is thin enough to drip down the side of your cake, but not so thin that it runs off the top.
Baker’s tip: When making ganache for a drip cake, if the ganache is too thin after you stir in the cream, just let it sit at room temperature until it thickens enough. Simple! You don’t need to start over with new ganache.
I topped my cake with chocolate hazelnut truffles but you could use plain chocolate or anything else you can dream up.
And now I have to stop writing because I’m going into chocolate withdrawals. You can bet I’ll be eating another (teeny tiny) piece of death by chocolate cake sometime in the near future. And by near future I mean about three seconds from now. And by teeny tiny I meant a slice the size of my head. It’s that good, people!
If you make this death by chocolate cake, be sure to leave me a comment and a rating below–let me know what you think! Post a pic over on Instagram too. Tag @theitsybitsykitchen so I can see!
- 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 you can substitute flat cola
- 1 cup heavy cream
- 8 ounces dark chocolate finely chopped
- 1/4 cup powdered sugar
- 1 1/4 cups unsalted butter at room temperature
- 4 to 5 cups powdered sugar
- 1/2 cup cocoa powder
- 4 to 6 tablespoons whole milk or heavy cream
- 1/2 teaspoon salt
- Oreo cookie crumbs for decorating optional
- 6 ounces white chocolate finely chopped*
- 1/4 cup heavy cream
- 5 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
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Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with more cooking spray, and set pans aside.
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Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Beat in the eggs and vanilla.
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Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk to combine.
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Whisk the dry ingredients into the wet ingredients, then slowly add the coffee until just incorporated. Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your fingertip. Let cake layers cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack.
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While your cake layers are cooling, make the filling. Place heavy cream in a small pot set over medium heat; heat until cream just starts to steam.
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Place chocolate in a medium mixing bowl and pour the hot cream over it. Allow to sit for 4 minutes, then whisk until chocolate is melted and mixture is smooth. Cool to room temperature.
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Beat the cooled ganache with an electric mixer set to low; gradually increase the speed to medium-high. Add the powdered sugar and continue beating until the ganache becomes light and fluffy.
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If your cake layers have domed, use a long serrated knife to trim them. Place one cake layer on a cake stand or cardboard cake circle and spread half of the whipped ganache over the top in an even layer. (Taping an acetate cake collar around your cake is helpful to prevent the ganache from seeping out. If you don’t have cake collars you can chill your ganache until it sets up but is still spreadable.)
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Top with a second cake layer and spread the remaining ganache over the top. Top with the third cake layer. Refrigerate cake for 30 minutes (or until ganache is set), then make the frosting.
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Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until very smooth, about 30 seconds. With mixer set to low, gradually beat in 4 cups of the powdered sugar, the cocoa powder, 3 tablespoons milk, and the salt. Turn mixer to medium and beat until well combined, stopping the mixer occasionally to scrape the sides and bottom of the bowl. If frosting is too thin, add additional powdered sugar; it it’s too thick add additional milk.
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Pipe (see instructions in post) or spread the frosting over the top and sides of the cake. Take care to get the frosting as smooth as possible so your ganache can drip down the sides of the cake nicely. Use a frosting smoother or an offset spatula to achieve this. Press cookie crumbs around the bottom of the cake if desired. Chill frosted cake overnight.
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Heat your heavy cream in the microwave for 15 to 20 seconds, until very hot but not boiling. Place your white chocolate in a small bowl and pour the hot cream over the top. Let sit for 4 minutes, then whisk until completely smooth. If ganache is too thick to drip nicely, pop it in the microwave for a few seconds.**
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Transfer to a squeeze bottle (or a large zip-top plastic bag with one corner snipped off) and squeeze a line of white chocolate around the perimeter of the chilled cake, squeezing harder in some places to create drips down the side of the cake. Use the remaining ganache to fill in the top of the cake. Refrigerate until ganache is set, then make the dark chocolate drip.
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Heat the heavy cream in the microwave for 30 to 40 seconds, until very hot but not boiling. Place the chopped chocolate in a large bowl. Pour the warm cream over the chocolate and let it sit for 4 minutes. Whisk until completely smooth.
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Transfer the ganache to a plastic squeeze bottle (or a large zip-top plastic bag with one corner snipped off). Squeeze a circle of ganache around the edge of the cake on top of the white chocolate, applying a little extra pressure at certain points to create drips. Carefully spread the remaining ganache over the top of the cake. If desired, decorate the top of the cake with chocolate candies. Refrigerate to set the ganache, then slice and serve.
*Don’t use white chocolate chips
**When making your ganache drip, if the ganache is too thin after you stir in the cream, just let it sit at room temperature until it thickens sufficiently.
Cake layers adapted from The New Best of Betterbaking.com
WOW WOW WOW Kelsie, this cake looks AMAZING 😍😍😍. So rich and decadent, definitely my kind of dessert. I love the filling and frosting and that white and dark chocolate drip…just so good. Definitely saving this recipe for a special occasion.
Thank you for sharing…have a great weekend🙂🤗
Awww thank you, Ashika!
Sweet Heavens ! What a treat !
Thank you!
I’m with Ashika! WOW WOW WOW!! I’m already looking forward to our next special occasion! DELISH! Shared!
Thank you so much, Annie!
I’m with everyone else – WOW WOW WOW!!!! Now, given the fact I’m allergic to chocolate, the name is pretty appropriate! 😉 BUT, my husband is a chocoholic and he would have ZERO problem hoarding this beauty all to himself! Maybe if he is nice I will make him this decadently delicious cake for his birthday this year. 😉 Pinning! Cheers!
Hahaha! Definitely make sure he eats it all himself :). Thanks, Chey!
Oh you have outdone yourself, Kelsie! And that’s actually kind of hard to do as you’ve already set the dessert bar really high to begin with. But this cake. This cake. It’s nothing short of amazing. And I really appreciate you sharing your tips and tricks! I have one of those frosting tips from when I took a cake decorating class, too…and somehow over the years I’ve forgotten to use it. But the before and after photos are proof that I need to dig that tip back out. In the meantime, I hope you didn’t go into a chocolate coma. 🙂 Great post, my friend! If there are any leftovers, I can definitely help you get rid of the evidence.
Thank you, David! That tip is a game-changer isn’t it? I’ll send a piece your way 🙂
What a gorgeous showstopper!! If I die, when I die, I would be happy if this was my last dessert! That’s the way to go out! Pinning for later! <3
Haha! I feel the same way :). Thanks, Kim!
OMGee Kelsie! This is my new favorite cake! You’re totally right! What an amazing job you’ve done!
Thank you, Mary Ann! Happy Friday-eve!
If I could choose my way to die, it would definitely be death from chocolate from this cake! I am not a cake person (I know, I know)….but that would not stop me from DEVOURING this cake! Plus I love chocolate. I think I have that icing tip, but have not used it yet. Definitely busting it out next time after seeing your icing process and how perfect it turned out! XOXO
Thank you Kelly! Definitely try that tip. It makes frosting cakes so easy!
You’ve out done yourself again Kelsie! This is a stunning cake. Thanks for sharing your frosting technique and tools. Super helpful! But what’s not helpful is leaving me with the image of that amazing slice of cake and not providing me with a slice! 😉 It’s going to be a rough afternoon daydreaming of this cake! Happy Thursday friend!
Thank you, Leanne! Happy Saturday!
Oh yes! This is my cake! It’s my birthday! I am happy! I can eat the entire thing and will not mind a death caused by chocolate overload such as this one. Love the name by the way. There is a beer called Death by Coconut. I think I’d rather your cake. This is huge, lol.
Happy birthday, dear Milena! Maybe a death by coconut cake is in order next. We can drink that beer to wash it down!
Yes please! Love those perfect layers and all that chocolate!! I saw on IG that you have three pieces left in your freezer. I guess you plan on sending my some later today?? I’lll be waiting 😉 Another perfect dessert! Have a fab weekend, Kelsie 🙂
Did the cake arrive yet? It should be on your doorstep today :). Thank you, Dawn!
Hey not a bad way to go—painlessly and peacefully in your sleep…after helping yourself to a hefty slice of death by chocolate cake!😆 This looks insanely good, Kelsie!! The drips are a thing of beauty!
Thank you so much, Thao!
This cake is aaaaah-mazing Kelsie. I’m a die-hard chocolate fan, and by die-hard I really mean I would like to die at the hands of chocolate. Preferably this cake. So good!
Thank you, Katherine!
Wow, this is a showstopper!! I stink at frosting cakes, but I keep trying! Thanks for your tips 🙂
Thank you, Liz!
Dang lady, you have mad skills in the baking department. I don’t make cakes often but you better believe the next time I have the opportunity to make cake for someone I’m following one of your recipes. In the meantime I’ll just sit here drooling all over my keyboard. This cake looks all kinds of LEGIT!!!!!! 😀
Thank you, Christina!
This cake is nothing short of amazing Kelsie with impeccable frosting skills!!!! I do not own a turn table yet and you have convinced me to order one. Hope your weekend is spectacular as this cake.
Thank you, Maria! The turntable makes frosting so much easier!
Well, I tried to count how many times did you say”chocolate” and “cocoa” in the recipe, and I got lost haha 🙂 This cake sounds and looks exceptionally delicious! And although the idea of dying of chocolate doesn’t sound appealing, I’d definitely have a tiny slice of this cake (and by slice I mean about 1/2 of it!)
Haha! Thank you, Ben!
I would die a happy girl with this chocolate cake in my tummy. I might just be a chocolate-colic 🙂 Thank you for supporting my habit.
Thank you, Mary!
WOW!! That cake is a showstopper! Chocolate heaven, gorgeous dip and those hazelnut truffles on top! It’s too much chocolate too be good! That is how chocolatey I like it! And thanks for the tips on frosting layer cakes, I am too lazy to crumb coat too..and this is going to be so helpful!
Thank you, Deepika!
Well, you’ve got to go somehow… I can think of a lot worse ways than chocolate cake! This looks amazing!
Thank you, Carlee!
OMW !!! You have my attention !!!! Kelsie, you are killing me (but in a good way) with all these scrumptious, delicious recipes. I am thankful we are heading for winter here…I can cover up with a big fat sweater 🙂 🙂 🙂
Thank you, Lynne!
Kelsie – I am SO making this. It’s gorgeous, and it’s birthday season at my house, so I’ve put it into the birthday rotation! 3 birthdays in the next 6 weeks, I may have to , uh, get to, make it twice! So thanks for the beautiful cake recipe!
Thank you, Laura! Enjoy all the celebrations!
i’m not a chocolate lover, but i can still appreciate the absolute decadence of this!
Thank you!
Oh man!! This looks absolutely fantastic! I’m seriously drooling looking at your shots of the cake and going through major chocolate withdrawals now haha. Even if I wasn’t a major chocoholic (I am), I am pretty sure I’d still love this cake. Thanks for the tips and info on the drip part, I’ve actually never made a drip cake but I’ve always wanted to give it a try. I have done the crumb coat thing a few times and it works out ok (a little messy lol) and I’d prefer to skip that step, too! It’s a bit of a hassle. I learned a bit of the basics when I took an intro cake decorating class but I’m still learning and love learning new techniques. I was terrible at the cake decorating at the time (you should have seen my first project–a cake for a friend’s wedding anniversary- which looked terrible haha) but I’ve learned a lot and my skills have improved with practice. Drip cakes are on my list to try so I want to make this asap! You’re just brilliant girl, this looks like the best chocolate cake ever!! 😀
Haha! Drip cakes are so much fun and I know you’ll nail it! Thank you, Dana!
This cake is nothing short of decadent. It takes some time to make but totally worth it.
Thank you Corrine!
Was wondering if there is a mistake with the amount of powdered sugar for the whipped genache,mine was very thin.I added more powdered sugar and let it set a while
Hi Odette! Sorry you’re having trouble with it–there shouldn’t be a mistake as that’s the way I always make whipped ganache. Was it still thin after you whipped it? The beating helps thicken it up. Letting it set for awhile is a good idea; it should continue to thicken as it sits. You can also pop it in the fridge if necessary. The cold will also help it thicken.